Cauliflower Dip

Vegan, Vegetarian, Savory, Snack


1 head organic cauliflower, cut into florets

2 Tbsp. Riojana olive oil

1 Tbsp. Frontier Co-op smoked paprika

1 tsp. Frontier Co-op cumin

½ tsp. Frontier Co-op ground coriander

4 cloves organic garlic, smashed

2 Tbsp. organic lemon juice

¼ C bulk tahini

2 Mediterranean Organic roasted red peppers, patted dry

Kosher salt and freshly pepper to taste

1 Mediterranean Organic roasted red pepper, diced

1 Tbsp. minced parsley, for serving


Step 1

Preheat oven to 400. Toss your cauliflower with 2 Tbsp. olive oil, smoked paprika, cumin, coriander, salt, and pepper. Spread out on a baking sheet and roast for 20-25 minutes, turning at the 15 minute mark.

Step 2

Allow to cool slightly then add to a blender with the rest of your ingredients. Blend until smooth and creamy. Taste and adjust seasonings as needed.

Step 3

Serve with a drizzle of olive oil, additional diced roasted red pepper, and minced parsley.