Of course I decided to give myself a manicure after making this dip… Well, ignore the unpolished nail, and focus on the dip. Oooo dippy. My first intention when making this dip was actually to make more of a gooey fondue texture. A fondue that happened to be packed with cauliflower. It didn’t turn out fondue textured, maybe if I had a super blender like a vitamix or a blendtec it would be, but with my little hand blender it didn’t quite make it. What did happen was I got this super flavourful Hot Cheezy Cauliflower Dip! I managed to pack in 3 whole cups of cauliflower, but it doesn’t taste at all like a sad little veggie dip. This is super comforting, full of rich flavour, and so easy to make. Just throw a bunch of stuff in a pot, cook, blend, and eat. My kinda recipe! As I was taking the pictures, I couldn’t stop eating my composition. This dip is great on a cold winter day, and it goes great with netflix and a glass of wine. Yummy!
Hot Cheezy Cauliflower Dip:
1/2 a Cauliflower (about 3 cups)
1 Can of Coconut Milk (lite or regular)
2 Teaspoons of Miso Paste
1 Teaspoon Mustard
1/4 Teaspoon Garlic Powder
1/4 Teaspoon Onion Powder
1 Teaspoon Dried Basil
1/2 Teaspoon Salt
3 Tablespoons Nutritional Yeast
1/4-1/2 Cup Almond Milk or other Non-Dairy Milk (if needed)
Veggies, Bread, or Crackers to Serve with.
Chop up your cauliflower into smallish pieces. It doesn’t really matter how pretty they are, they are just going to get sauced up anyways. Then toss all the ingredients, except for the almond milk into a sauce pan. Give it a stir, it doesn’t matter if it is evenly mixed, that will come later. Put a lid on it, and bring it to a light boil.
Cook until the cauliflower until it is very soft and you can easily pierce through it with a fork. Use a hand blender, or carefully ladle into a standing blender, and blend it up. If it is too thick, thin with almond milk or other non dairy milk until you reach the right consistency.
Question: What’s your favourite winter vegan or not vegan snack?