by Sarah

✨CAULIFLOWER DIP✨ I love a good dip any day of the week, especially when it’s not high in calories or fat. This cauliflower dip is perfect for today. Sunshine, holiday weekend, easy, healthy, and delicious!!

1 whole cauliflower, chopped
1 large shallot peeled & cut into thin wedges
4 tablespoons extra virgin olive oil divided
1 teaspoon smoked paprika
½ teaspoon crushed dried rosemary
¼ teaspoon salt
¼ teaspoon ground pepper
2 tablespoons sundried tomatoes
1 cup mozzarella cheese

Lightly coat a baking sheet with cooking spray. Place cauliflower florets and shallot pieces on the baking sheet. Drizzle 2 tablespoons olive oil, smoked paprika, rosemary, ¼ teaspoon salt and pepper. Toss gently to coat.
Bake at 425 degrees for 23-28 minutes, until cauliflower is tender.

Let the vegetables cool slightly, and transfer to a food processor.

Add the remaining olive oil, a little more salt, cheese and sundried tomatoes. Puree the mixture until almost smooth.

Happy Memorial Day everyone ❤️🤍💙

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