This post is sponsored by Garden of Eatin’.
Are you ready to kick off your tailgating party yet? Dips are a must-have, whether you are cheering from home or at the game. This astoundingly easy-to-make cauliflower dip is a game-winning twist. I encourage you to take a big spoonful of this dip with every chip and enjoy. It only contains 30 calories per serving, plus you’ll be getting your daily dose of vegetables too. No guilt!
I have to say this dip is one of the healthiest allergy-free dips I ever had. The dip has well-cooked and blended cauliflower as the creamy base and a pungent taste that is just enough to fire your mouth. With some sautéed peppers, you can enjoy creamy and chunky all at the same time.
In keeping with our intent to eat healthy, I wanted to pair it with high quality, antioxidant-rich organic blue corn chips. My choice is the Garden of Eatin’ blue corn chips. It has just the right thickness and size that can easily scoop up a good chunk of the colorful dip without breaking, unlike your typical fragile chips. With the sea salt flavor, you can enjoy every bit of the dip and chips with just the right saltiness. However, if you are craving more flavors like me, the tomato and cilantro flavor is definitely a fantastic choice.
These crispy blue corn chips are made from organic blue corn from Michigan. They are certified gluten-free with organic ingredients. As a gluten-free Michigan family, we have no reason not to like the chips. Did you notice the blue and yellow on your plate? If you are a big fan of the Michigan Wolverines, you definitely want to make this cauliflower dip and serve it with the Garden of Eatin’ blue corn chips. Go Blue!
If you are looking for a dip that can fit everybody’s needs, this healthy spicy cauliflower dip is the one you should bookmark. Because it is homemade, you can adjust its spiciness and saltiness. Better yet, this healthy and colorful game-day dip only takes 10 minutes to prepare. Your friends and guests will be pleased with how appetizing it looks and tastes.
- 1 large cauliflower, raw (approximately 24 oz or 680 gram)
- 1 cup water
- ½ cup unsweetened coconut milk (full-fat preferred)
- 1 cup diced green bell pepper
- 1 cup diced red bell pepper
- ½ small Jalapeño pepper, seeded and finely chopped
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- ¼ cup chopped cilantro sprigs
- 2 teaspoons curry powder
- 2 teaspoons cumin powder (freshly ground preferred)
- 1 teaspoon turmeric powder
- ¼ teaspoon ground black pepper
- 2 teaspoons salt or to taste
- Bring water to a boil in a saucepan over high heat. While the water is heating, cut the cauliflower head into florets. Rinse and drain. Place the cauliflower florets into the vegetable steamer and then place the steamer into the saucepan once the water is boiling. Steam for 7 minutes. Let the cooked cauliflower cool slightly and then transfer them into a food processor. Puree with coconut milk until smooth. Use rubber spatula to help fold in the cauliflower from the wall of food processor if necessary.
- While the cauliflower florets are cooking. Cut the peppers, garlic, and cilantro. Heat a sauté pan over high heat. When the pan is smoky hot, add diced peppers into the pan without oil. Stir continuously to help remove the moisture from the peppers. Approximately 3 minutes. Use a spatula to push the peppers to the side of the sauté pan and then add 1 teaspoon of oil. Sauté garlic and peppers in oil until fragrant. Approximately 1 minute.
- In a large bowl, mix the cauliflower puree, curry powder, cumin powder, turmeric powder, ground black pepper, sautéed garlic and pepper (save 1 tablespoon for garnishing), and 2 teaspoons of chopped cilantro sprigs. Add more salt and seasoning to taste if necessary. Garnish with the remaining pepper and cilantro in the middle before serving.
- Serve with Garden of Eatin’ blue corn chips (sea salt flavor or tomato cilantro flavor)