40 min

Cauliflower Dips

Name: Cauliflower Dips
Prep time: 40 min
Yield: 4
Ingredients: 1.00 small (cut into florets) French cauliflower; 40.00 ml Vallée des Baux-de-Provence Olive Oil PDO; Salt & pepper; 60.00 g Tahini; 1.00 lemon Lemon juice; 30.00 ml Water; 0.25 tsp Ground cumin; 0.50 tsp Smoked paprika; 5.00 sprigs Fresh chopped parsley; x 10.00 Semi-dried tomatoes; 10.00 cut into thin slices French black olives; 30.00 g Toasted cashew nuts

In partnership with Fruit and Veg from France

Make French cauliflower the star of your appetisers! These dips are prepared with cooked and blended cauliflower, seasoned with fresh herbs and spices. With their creamy texture and delicate taste, they’re an ideal accompaniment for raw vegetables or vegetable chips in your aperitifs or snacks. The perfect choice for surprising your guests with a healthy, tasty product.

After preparing this delicious dip, you will have some leftover pieces of cauliflower. Try out our no-waste recipe and discover another delicious way to enjoy this product!

No-waste recipe - Cauliflower leaf chips

🧂 Ingredients:

Cauliflower leaves (washed and dried)
2 tbsp of olive oil
Seasoning of your choice (salt, pepper, smoked paprika, espelette pepper, cumin, etc.)

🥣 Instructions:

Preheat your oven to 180°C. Place the cauliflower leaves in a large bowl.
Add the olive oil and mix well to evenly coat the leaves. Season the leaves with your favourite spices. Make sure they are well coated.
Arrange the cauliflower leaves on a baking tray lined with greaseproof paper. Bake for about 10 minutes, watching carefully.
Remove from the oven when the leaves start to brown around the edges. Leave to cool for a few minutes before serving.

Preparation time

40 min

Ingredients For

French cauliflower 1 small (cut into florets)
Vallée des Baux-de-Provence Olive Oil PDO

40 ml See the article
Salt & pepper
Tahini 60 g
Lemon juice 1 lemon
Water 30 ml
Ground cumin 0.25 tsp
Smoked paprika 0.50 tsp
Garnish
Fresh chopped parsley 5 sprigs
Semi-dried tomatoes x 10
French black olives 10 cut into thin slices
Toasted cashew nuts 30 g

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Preparation

Preheat your oven to 200°C. Select the cauliflower florets. Set around 10 florets aside for the garnish.

Place the cauliflower florets on a baking sheet. Drizzle with olive oil and season with cumin, smoked paprika, salt and pepper to taste. Mix well to ensure an even coating.

Roast in the preheated oven for around 25 minutes. Let the cauliflower cool slightly, then transfer it to a food processor. Add the tahini, natural yoghurt and lemon juice, and blend this mixture until it has a creamy consistency. Add water if necessary.

Add salt and pepper to taste. Transfer to a deep plate. Drizzle with olive oil and garnish with chopped fresh parsley.

Serve with the raw florets, olives and baguette that has been cut into thin slices and toasted in the oven just before serving. Enjoy these creamy, delicious dips as an apéritif!