Nutritional Data (estimates) - per serving:

Calories: 249 Fat: 24 g Total Carbs: 10 g Fiber: 4 g Sugar: 4 g Net Carbs: 6 g Protein: 4 g

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Name: Roasted Cauliflower Dip
Prep time: 5 min
Cook time: 30 min
Total time: 5 min
Yield: 4
Cuisine: not set
Ingredients: • 1/2 head (approx. 300 g) cauliflower broken into florets; • 3 Tablespoons (45 ml) olive oil divided; • 3 cloves of garlic peeled; • 2 Tablespoons (30 ml) lemon juice; • 2 teaspoons (10 ml) almond butter; • Sea salt and freshly ground black pepper to taste; • 1 teaspoon (2 g) fresh parsley finely chopped; • Cherry tomatoes and cucumber batons to serve with

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INGREDIENTS

• 1/2 head (approx. 300 g) cauliflower ; broken into florets
• 3 Tablespoons (45 ml) olive oil ; divided
• 3 cloves of garlic ; peeled
• 2 Tablespoons (30 ml) lemon juice
• 2 teaspoons (10 ml) almond butter
• Sea salt and freshly ground black pepper ; to taste
• 1 teaspoon (2 g) fresh parsley ; finely chopped
• Cherry tomatoes and cucumber batons ; to serve with

INSTRUCTIONS

1. Preheat oven to 400 F (200 C).

2. Toss the cauliflower florets in 2 tablespoons of olive oil.

3. Spread the cauliflower florets out on a greased baking tray. Take the garlic cloves as they are and secure inside a small foil parcel where no air can escape. Place onto the same tray. Roast both the garlic and cauliflower in the oven for 30 minutes, tossing the cauliflower after 15 minutes to ensure even roasting.

4. Remove the roasted cauliflower from the oven (which should have completely softened) and unwrap the garlic. Place both into a mini food processor. Add the lemon juice (check for pips), the almond butter, and the additional tablespoon of olive oil and blend the mixture to a smooth puree.

5. Season with salt and pepper to your liking. Top with parsley and serve with cherry tomatoes and cucumber batons, or any other vegetables that your daily macros will allow.

NOTES

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Roasted Cauliflower Dip

• 1/2 head (approx. 300 g) cauliflower broken into florets
 • 3 Tablespoons (45 ml) olive oil divided
 • 3 cloves of garlic peeled
 • 2 Tablespoons (30 ml) lemon juice
 • 2 teaspoons (10 ml) almond butter
 • Sea salt and freshly ground black pepper to taste
 • 1 teaspoon (2 g) fresh parsley finely chopped
 • Cherry tomatoes and cucumber batons to serve with

1. Preheat oven to 400 F (200 C).
2. Toss the cauliflower florets in 2 tablespoons of olive oil.
3. Spread the cauliflower florets out on a greased baking tray. Take the garlic cloves as they are and secure inside a small foil parcel where no air can escape. Place onto the same tray. Roast both the garlic and cauliflower in the oven for 30 minutes, tossing the cauliflower after 15 minutes to ensure even roasting.
4. Remove the roasted cauliflower from the oven (which should have completely softened) and unwrap the garlic. Place both into a mini food processor. Add the lemon juice (check for pips), the almond butter, and the additional tablespoon of olive oil and blend the mixture to a smooth puree.
5. Season with salt and pepper to your liking. Top with parsley and serve with cherry tomatoes and cucumber batons, or any other vegetables that your daily macros will allow.

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DrJohanne

Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 4 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.