If you’re looking for a unique and healthy dip to bring along to your weekend Superbowl gathering, here’s a tasty vegan take on notoriously greasy and heavy spinach-artichoke dip. Or is it a vegetable version of hummus? The recipe is from Martha Stewart.
Cut the florets from 1 or 2 heads of Cauliflower to make 4 C. of florets.
Soak 2 C. spinach leaves and drain. Repeat until the water is clean. Spin dry briefly.
Steam the cauliflower until crisp-tender, about 8 minutes. Toss the cauliflower in a colander with the spinach with a tongs until the spinach wilts. Allow to cool a few minutes or rinse with cold water and drain.
Peel and mince 1 clove of garlic.
Puree the cauliflower and spinach in a food processor with the garlic and 2 T. each tahini and lemon juice. Add 3 T. olive oil in a slow drizzle while continuing to puree.
Season with salt, pepper, and a dash of cayenne.