Cauliflower and Garlic Dip
Beautifully roasted cauliflower with roasted garlic blitzed into a creamy dip. This vegan friendly and gluten free recipe is so easy to make and creates a huge batch perfect for dipping homemade croutons or adding into salads and sandwiches in the week. If you’re going to a bbq or dinner party, whip this up and serve with crunchy veg and crisps for a delicious side.
What’s in the recipe?
Cauliflower- Don’t underestimate the humble cauliflower, because when it’s roasted it tastes delicious. Full of flavour and seasoned with salt, it works perfectly in this dip.
Garlic- I’ve used 1/2 bulb of garlic which works out at about 6 cloves of garlic. Don’t be concerned with that many cloves as the roasting process takes away the harsh taste of it and instead creates a delicious rich and smokey flavour to the recipe.
Olive oil- I love using olive oil in dips and when roasting veg as it creates a beautiful golden and smooth flavour.
Tahini- Much like you use tahini in hummus, I love adding it to this dip to add a creamier texture. If you don’t have tahini you could swap it for hummus, or just simple leave this ingredient out. Add 1 ice cube to the processor to help create a fluffy texture.
Paprika and Cumin- These spices are delicious with the cauliflower, however I’ve only added a small amount so the flavour of the cauliflower comes through. Make it, taste test and feel free to add a little more to suit your preference.
Roasted Cauliflower and Garlic Dip
Easy cauliflower and garlic dip made by roasting the vegetables then blending with spices, olive oil and salt. Easy to make, makes a huge batch for the week. Just a few key ingredients to have this tasty dip.
- 1 tbsp olive oil for the cauliflower
- 1 large head of cauliflower chopped into florets
- 6 cloves garlic around 1/2 bulb
- 2 tbsp olive oil
- 2 tbsp tahini
- 1 tsp smoked paprika
- 1/2 tsp cumin powder
- 1 tsp sea salt
- 1/2 cup ice cold water
- 1/2 small lemon squeezed
Start by preheating the oven to 200ºC (fan) and chop the cauliflower head into florets and place into a large baking dish / tray with 1 tbsp olive oil and a pinch of salt and the garlic cloves
Roast for 30 minutes, turning and tossing in the oil halfway through baking
Allow to cool a little before adding to a food processor along with the cold water, roasted garlic, tahini, lemon juice, paprika, cumin, salt and olive oil and blitz until smooth
Taste test adding a little more paprika or cumin if preferred
- Top with my delicious red pepper and garlic paste for an extra kick of flavour
- Use my homemade zero waste croutons to dip into this
- Ice cold water helps create a fluffy texture, so allowing the cauliflower to cool before blending really helps
- You can add the roasted garlic skin, but if you would rather, squeeze the roasted garlic out of the skin when adding to the blender
Vegetable Noodles in Peanut Dressing
This noodle recipe is ready in less than 10 minutes and is possibly the easiest recipe to throw together! You just need a julienne peeler or a spiraliser (if you bought one in the hype back in 2015). The dressing is made of peanut butter and chilli with three types of noodles from rice to carrot and courgette (zucchini).
Breakdown of ingredients
Peanut Butter- I find using a smooth and runny peanut butter helps give the dressing a good texture. Brands such as Manilife, Meridian, Pip and Nut are all really good quality and delicious.
Courgette- Using courgette as a vegetable noodle works really well, giving a kind of crunchy noodle.
Carrot- Again, this makes a delicious vegetable noodle which adds a bit of crunch. Careful not to overcook them as they can go a little soggy.
Coconut milk- You don’t need to add this to the recipe however makes a delicious addition. It’s creamy and thickens the dressing to go a bit further. If you have coconut cream simply add a splash of boiling water and whisk to make it a coconut milk texture.
Sesame Oil- This is a key ingredient as it gives a beautiful nutty and toasted flavour to the dressing. You can even double up the portion to make the silkiest smooth dressing.
Toasted Peanuts – Using toasted peanuts to top adds a beautiful crunch in contrast to the silky smooth noodles. I like toasting them on a dry pan for around 4 minutes to make them taste absolutely delicious
Spring Onions – The fresh pop of flavour from the spring onions works really well with the creamy nutty dressing. I like adding around 4 stalks of spring onions, finely chopped.
10 Minute Peanut Vegetable Noodles
Simple 4 ingredient vegetable noodle recipe with a peanut and chilli dressing. You can use coconut milk to make it extra creamy, or simply leave this ingredient out for a thiner texture.
For the peanut dressing
- 3 tbsp peanut butter smooth and oily texture
- 1/2 squeeze lime
- 2 tsp tamari or soy sauce
- 1 tbsp sesame oil
- 1 tsp chilli flakes
- 250 ml full fat coconut milk optional ingredient to make this creamier and thicker
For the Noodles
- 2 courgettes
- 2 carrots
- 80 g rice noodles I used vermicelli
- 1 tbsp toasted peanuts
- 4 spring onions finely chopped
To create the noodles
Using a finely tooth julienne peeler create the noodles with the courgettes and carrots (or use a spiraliser if you have one from the crazy trend back in 2015)
You can heat the rice noodles in hot water to loosen before adding to the pan, or just cook them straight in the dressing (depends how much washing up you want to do)
For the dressing simply whisk all of the ingredients together in a bowl then add to a pan to heat. Once the sauce has warmed add the noodles to the pan and stir through for around 5 minutes until the veg has softened slightly
Garnish with the toasted peanuts and finely chopped spring onions