The dynamic duo! Cauliflower and Artichokes are known for their health benefits. They contain minerals, vitamins, fiber and antioxidants that aid the cardiovascular system, immune system, detoxify the body and prevent early oxidation in cells that can speed up cancer. Skip the Parmesan and Goat Cheese to keep it on the vegan side and add some Turmeric and Nutritional Cheese for added flavor!
Hot Cauliflower and Artichoke Dip
Servings 6 ramekins
- 4 cups cauliflower florets 1 inch
- 2 tbsp olive oil
- 4 oz goat cheese softened, 125 g
- 1 clove garlic chopped
- 1 tsp Dijon mustard
- 1/2 tsp lemon peel grated
- 1/4 tsp cayenne pepper
- 1/4 tsp salt
- 1 can (14 oz) artichoke hearts drained and coarsely chopped
- 1 cup Parmesan cheese, grated Reserve about 3 tbsp for topping the dip
- 2 tbsp parsley fresh, chopped
- 1 1/2 tsp Thyme fresh, chopped
Preheat oven to 400ºF.
Combine cauliflower and oil in a bowl; toss until coated.
Place cauliflower in a non-stick foil-lined rimmed baking sheet.
Bake, uncovered, for 35 - 40 minutes or until cauliflower is softened and lightly browned; cool.
Place cauliflower, goat cheese, garlic, mustard, lemon peel, cayenne pepper and salt in a food processor; process until smooth.
Transfer cauliflower mixture to a bowl. Add artichokes, Parmesan cheese, parsley and thyme; stir to combine.
Spoon mixture into a greased 2 quart baking dish or 6 small ramekins.
(May be prepared to this point and refrigerated for up to 24 hours.)
Preheat oven to 350°F. Top dip with remaining Parmesan.
Bake, uncovered, for 20 minutes or until light golden and heated through.
Serve with crackers or baguette slices