There’s just one thing to say: DELICOUS!

THE VERDICT: 3 Thumbs Up

ROASTED CAULIFLOWER DILL DIP

INGREDIENTS:

1 small cauliflower

2 garlic cloves

2 tablespoons extra virgin olive oil, plus additional as needed

1/2 shallot

1/4 cup tahini

1/4 cup extra virgin olive oil

2 ounces cream cheese

1/4 cup fresh dill, stemmed

Pinch of salt

DIRECTIONS:

Preheat the oven to 425F

Remove the leaves and large stem, then chop the cauliflower.

Place the cauliflower and garlic cloves on a baking sheet and toss with the olive oil. Roast for 20 to 25 minutes, tossing halfway through. Remove from the oven and let cool.

Place the vegetables in a food processor or high-speed blender. Add the remaining ingredients and pulse until it forms a dip consistency. Add additional olive oil 1 tablespoon at a time if a thinner consistency is desired.

Store in an airtight container in the refrigerator for 3 to 4 days.

MAKE IT DAIRY FREE:

Use a nut-based cream cheese instead of dairy cream cheese.

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Nutrition information per serving: 169 calories, 17.1 g fat, 3.6 g satires fat, 2.4 G protein, 3.9 g carbohydrate, 1.1 g fiber, 55 ms sodium

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Recipe and picture directly from The Keto Diet Cookbook by Dr. Josh Axe.