Cauliflower-Spinach Dip (Vegan)

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.

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