Smooth, creamy, and perfectly rich, this cauliflower dip is the perfect addition to vegan spreads. We guarantee a really big crowd. We recommend that you enjoy it with Crispy crudités and keto crackers.
(For 8 people)
material:
Ketohana Coconut and Almond Granola 70g 500g steamed cauliflower florets (1 medium cauliflower) 2 tablespoons light tahini 2 tablespoons olive oil 2 tablespoons lemon juice 3/4 teaspoon salt
To provide:
1/16 tsp paprika powder 5g Ketohana coconut and almond granola Crushed cucumber, sliced into 1/2 cm sticks Celery, sliced into 1/2 cm sticks Radish, half a keto cracker
method:
Place the cauliflower in a large pot, cover with water, and boil for about 5 minutes until tender.
Pulse granola in a high-speed blender or food processor until a coarse flour forms.
Add remaining ingredients and blitz until smooth and creamy.
Refrigerate until cool and serve with crudités or crackers, garnished with smoked paprika, crumbled granola, and a drizzle of olive oil.
