Greek Cauliflower Dip

Greek Cauliflower Dip

Needing a healthy appetizer or spread for a quick dinner or lunch? My Greek Cauliflower Dip is the perfect addition to any dinner party, light lunch with friends, or a backyard BBQ. This recipe is gluten free.

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I created my Cauliflower Dip recipe awhile back when I wanted a low carb alternative to traditional hummus. I was experiencing some inflammation, so I was unable to consume legumes, enter anything cauliflower. Not only did the dip taste great, but no one had any idea that it was not actual hummus. Mom for the win!

You can use frozen or fresh cauliflower, and the ingredients you likely already have on hand. Recently, I decided to dress it up a bit, so I made a mini Greek Salad on top for some flare. My husband and I will eat this for dinner sometimes with a burger or just dig in with loads of vegetables and SimpleMills crackers or plantain chips. For the Greek dressing I used Primal Kitchen brand, but any dressing that is Gluten Free and you enjoy is good. Enjoy!

Greek Cauliflower Dip

Mindful Living With Amanda
Gluten Free
Course Side Dish, Snack

Ingredients
  

  • 1 batch Cauliflower Dip Linked Below
  • 1/2 cucumber, chopped
  • 4 Campari tomatoes, quartered
  • 1/4 red onion, diced
  • 1/4 cup chopped pitted kalamata olives
  • 1/4 cup crumbled feta cheese
  • Greek Salad Dressing I used Primal Kitchen brand

Instructions
 

  • Prepare the cauliflower dip as intructed *linked below
  • Spread the dip on a serving dish/plate, layer on the remaining ingredients, and drizzle the salad dressing ontop
  • Store this in an airtight container for up to 3 days in the fridge, or serve immediately. Enjoy!

Roasted Kale Caesar Salad

Roasted Kale Caesar Salad

Dig into this delicious and nutritious Roasted Kale Caesar Salad. This salad is beautifully balanced with protein, greens, fiber, and healthy fats to keep you satisfied and fueled up for the day. This recipe is Paleo, Keto, dairy free and gluten free friendly. Enjoy!

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Caesar salad is by far my favorite. I love recreating this classic any chance I get. Now that Costco sells Primal Kitchen’s Caesar Salad Dressing this will be a frequent flyer in my home. Seriously, if you have not tried Primal Kitchen’s salad dressings and marinades you need to go ASAP to your nearest Whole Foods, Target, or Costco. Everything they make is out of this world.

My favorite part about this recipe is that it is so straight forward. No hemming and hawing about if you have enough time to make it, and the ingredients are convenient to find at a local store. Nothing is worse than finding a recipe you love, and then you have to buy a laundry list of ingredients you will likely never use again. This serves about 2-3 people, and makes a great addition to your week night routine or to serve at your next dinner party. This is a great light lunch as well!

Roasted Kale Caesar Salad

Mindful Living With Amanda
Paleo & Keto Friendly | Dairy & Gluten Free
Course Main Course, Salad
Servings 2

Ingredients
  

  • 1 bunch kale washed, torn from the stem, and torn into bite sized pieces
  • 1 lb Brussel Sprouts quartered
  • 2 tbsp avocado oil
  • 3 slices precooked Paleo friendly bacon, chopped
  • 3 tbsp pine nuts
  • 1/2 large shallot, diced
  • 1 rotisserie chicken, shredded
  • Caesar Salad Dressing Primal Kitchen is Keto & Paleo compliant
  • sea salt

Instructions
 

  • Preheat the oven to 400 degrees and line a baking sheet with parchment paper
  • Toss the Brussel Sprouts with 1 tbsp avocado oil and sprinkle with sea salt. Roast in the oven for 8 minutes.
  • While the sprouts are roasting, prepare the kale. Massage the torn kale with 1 tbsp avocado oil and sprinkle with sea salt in a medium sized bowl.
  • Spread the kale over the Brussel Sprouts and roast together for an additional 4 minutes
  • While the veggies are roasting, place the diced shallot, pine nuts and bacon in a pan and toast over medium heat until fragrant and the pine nuts are golden brown
  • When everything is done, layer in the roasted veggies, toasted nuts, shallot, bacon, chicken, and drizzle with Caesar dressing. Enjoy!

Caesar Salad With Seared Romaine

Caesar Salad With Seared Romaine

Needing a simple yet vibrant salad for dinner, lunch or get together? This Caesar Salad with Seared Romaine will turn heads, and have people grabbing for second and thirds. This recipe is gluten, dairy, Keto and Paleo friendly! Dig in!

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Caesar salad is by far my favorite salad. I have to be honest I use Primal Kitchen’s Caesar dressing in almost every salad I make. I love that the dressing is Keto and Paleo friendly, but most of all that it is dairy free. When I completed the Inflammation Spectrum by Dr. Will Cole, I definitely realized I do not tolerate dairy well. So, I always enjoy finding delicious dairy free options that often times taste better than the real thing. Love it.

You can find Primal Kitchen items at a lot of retailers these days such as Target and Whole Foods. You can also stock up on some really amazing bundle packages on their website. For the chicken and bacon I use Butcher Box, which has amazing meats that are delivered right to your door step. I have never looked back once I started using their service. Their animals are raised humanely, and they use ethical practices across the board.

I love making this salad for an easy dinner during the week. I also make this for fun lunches on the weekend. I will also increase the ingredients and make a large platter to serve at get togethers. I think the seared Romaine really gives it a nice edge, and the nutty pine nuts add some depth to the flavors. All-in-all this is a delicious and healthy addition into your line up of meals. I hope you enjoy!

Caesar Salad With Seared Romaine

Gluten & Dairy Free, Keto & Paleo Friendly
Course Appetizer, Main Course, Salad, Side Dish

Ingredients
  

  • 2 whole Romaine hearts
  • 2 chicken breasts
  • 2 tbsp avocado oil
  • 1 tsp Adobo seasoning *I use Frontier Co-Op brand
  • 1 cup grape tomatoes
  • 1/4 cup raw, unsalted pine nuts
  • 4 slices of bacon
  • sea salt
  • Primal Kitchen Caesar Salad Dressing *Or your dressing of choice

Instructions
 

  • Preheat the oven to 375 degrees and line 2 baking sheets with parchment paper
  • On one baking sheet place the chicken breasts down and season with 1 tbsp of avocado oil and the Adobo seasoning. Bake for 25-30 minutes until cooked through.
  • During the last 15 minutes of the chicken's cooking time, scatter the grape tomatoes throughout the pan. Return the pan into the oven until the chicken is fully cooked.
  • Place the 4 slices of bacon onto the second baking sheet, and add it into the oven to crisp during the last 10 minutes of the chicken's cooking time. Cook until the bacon is crisp to your liking.
  • Toss the pine nuts into a small frying pan and toast them over medium heat. Stir the nuts frequently to avoid burning. Remove from the heat once golden brown and fragrant.
  • While the chicken and bacon are cooling, heat a skillet over medium heat and add the remaining avocado oil in.
  • Cut the Romaine hearts in half (length wise). Place the Romaine hearts (2 at a time) flat side down onto the skillet and sear 1 minute each side while sprinkling sea salt on top. Repeat this step for the last 2 Romaine hearts.
  • Layer the seared lettuce on the plate, and top with the chopped chicken, tomatoes, bacon, and toasted pine nuts. Evenly drizzle the Caesar dressing ontop and garnish with lemon wedges. Enjoy!
Roasted Sweet Potato & Brussel Sprout Salad

Roasted Sweet Potato & Brussel Sprout Salad

Looking for a side dish, or a delicious salad to serve up for lunch or dinner? Then this salad is for you! This salad has a nice blend of flavors and textures that is well rounded and packed with nutrients. This recipe is gluten free and Paleo friendly.

I love making salads, because there are so many flavor combinations and ways to keep them new and interesting. I will typically purchase Brussel sprouts when I am at the store. You can roast them in the oven with some avocado oil and salt, or shred them for a nutrient dense base to any salad. Brussel sprouts are a cruciferous vegetable that are full of antioxidants, vitamin C and K, and dietary fiber. I will admit that it took me awhile to get on the Brussel sprout train, but now I am always on the hunt for these gems.

For the bacon I always go for a sugar free brand such as Nature’s Rancher, Butcher Box, and Applegate. Sometimes you will find some sneaky ingredients in bacon, so just be mindful of the brand you purchase and whether or not it is truly Paleo friendly. For the pecans be sure to get an unsalted package to avoid excessive salt.

The dressing is pretty great here, and you can even use this on other salads as well. Homemade salad dressings are always the way to go. A brand of store bought salad dressing that I trust is Primal Kitchen. I hope you enjoy this salad as much as we do. This has become a regular staple in my house. Serve this alongside burgers or grilled chicken for a well balanced meal complete with healthy fats, protein, fiber, and greens!

Roasted Sweet Potato & Brussel Sprout Salad

Mindful Living With Amanda
Gluten Free & Paleo Friendly
Course Main Course, Salad, Side Dish

Ingredients
  

Roasted Sweet Potatoes

  • 1 medium sweet potato, peeled and chopped
  • 1 tbsp avocado oil
  • sprinkle of sea salt

4 slices of bacon (free from sugar)

    Salad

    • 2 1/2 cups shaved Brussel sprouts
    • 3/4 cup unsalted, toasted pecans (chopped)
    • 3 tbsp finley chopped shallot
    • 1 red apple (chopped)

    Dressing

    • 1/2 lemon, juiced
    • 1 tbsp stone ground mustard
    • 3 tbsp avocado oil
    • 1 tbsp apple cider vinegar
    • 1/4 tsp sea salt

    Instructions
     

    • Preheat the oven to 425 degrees and line 2 baking sheets with parchment paper
    • Toss the chopped sweet potatoes with avocado oil and sea salt on one baking sheet. Spread the sweet potatoes out evenly to roast for 20-25 minutes until tender and lightly crisped on the edges.
    • Spread out the slices of bacon on the second baking sheet, and roast in the oven during the last 10 minutes of the sweet potatoes cooking time.
    • Toast the chopped pecans over medium heat in a small frying pan until lightly toasted and fragrant. Be sure to stir frequently to avoid burning.
    • Add the Brussel sprouts, shallot, pecans, chopped apple, 1 1/2 cups of the roasted sweet potatoes, and chopped slices of bacon in a bowl.
    • Combine the dressing ingredients and whisk until well combined. Then, pour over the salad and toss until evenly coated. Enjoy!
    Honey Mustard Chicken Salad

    Honey Mustard Chicken Salad

    I am a lover of all things honey mustard, and grilled chicken salads. Naturally, I had to blend the two together for an amazing lunch or dinner option. The blend of protein, fiber, and fat makes this a well balanced meal that will satisfy everyone at the table. This recipe is gluten free and paleo friendly.

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    My love for honey mustard stems back to my fast food days. Literally, any time I was offered a condiment I immediately responded with “honey mustard”, followed by “please” of course. Honey mustard is such a delightful flavor, and I paired it with sweet potatoes, bacon, and toasted cashews for an amazing salad that can be served as a lunch or dinner.

    When I made my Bacon Wrapped Sweet Potato Wedges I seriously put them on top of everything. I made them with breakfast, lunch, and dinner. The recipe is linked here and down below. If you are not a bacon fan, then you can easily use 1 medium sized sweet potato and chop and roast alongside the Brussel sprouts. The dressing is super simple to make as well. Salad dressings can contain a lot of unnecessary ingredients such as highly processed oils and sugars that cause inflammation. I always opt for homemade dressings or Primal Kitchen brand for simple and healthy options. I hope you enjoy this salad as much as I do. I am craving one as I type this.

    Honey Mustard Chicken Salad

    Mindful Living With Amanda
    Gluten Free & Paleo Friendly
    Course Main Course, Salad
    Servings 2 people

    Ingredients
      

    Honey Mustard Chicken

    • 2 chicken breasts, sliced lengthwise in half
    • 2 tbsp apple cider vinegar
    • 2 tbsp avocado oil
    • 1 tbsp raw honey
    • 1 tbsp stone ground mustard Primal Kitchen's Brown Mustard is a good option

    Roasted Brussel Sprouts

    • 1 1/2 cups washed, and halved Brussel sprouts
    • 2 tsp avocado oil
    • 1/4 tsp sea salt

    Salad Bowl

    • 4 cups mixed greens
    • 1/4 cup toasted, unsalted cashews toasted in a small pan over medium heat for about 5 minutes
    • 1 whole avocado, sliced
    • 3 Bacon Wrapped Sweet Potato Wedges Recipe is linked below*

    Dressing

    • 1 tbsp avocado oil
    • 1 tbsp apple cider vinegar
    • 1 tsp raw honey
    • 1 tsp stone ground mustard
    • 1 tsp fresh lemon juice

    Instructions
     

    • Poke the raw chicken with a fork and mix in the marinade ingredients. Allow the chicken to set with the marinade for 30 minutes to an hour prior to grilling.
    • Preheat the oven to 400 degrees, and prepare the sweet potatoes and Brussel sprouts while the chicken marinates
    • Prepare & bake the bacon wrapped sweet potatoes (recipe is linked below), or you can chop up a sweet potato and roast with the sprouts. Just cut the sweet potatoes into smaller chunks so they roast evenly.
    • Toss the Brussel sprouts onto a baking sheet lined with parchment paper and coat with the avocado oil and sea salt. Roast for about 10-15 minutes until crisp
    • Cook the chicken until no longer pink. I grilled mine, but you can bake it if that is more your thing as well.
    • Combine and whisk together all of the dressing ingredients
    • Arrange all of the salad ingredients in a bowl with the sprouts, sweet potatoes, toasted cashews, sliced chicken, and sliced avocado. Drizzle on the dressing, and enjoy!
    Spring Tuna Salad

    Spring Tuna Salad

    I love a quick and easy lunch. This tuna salad is my go to for days I need a quick lunch to throw together in the morning or during the daily hustle. The blend of balsamic dressing with tuna, berries, and beets is delicious! This recipe is gluten and paleo friendly.

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    Salads are an easy lunch to throw together, and honestly for dinners as well. Mixing and matching the ingredients are so fun and offer an endless amount of options. I recently fell in love with beets. I will frequently buy a package of cooked beets when I am at the store, so I have them on hand for lunches during the week. Beets are a nutritious root vegetable that are used to treat constipation, restlessness, and irregular menstruation. Beets also have a subtle sweet flavor that compliment the strawberries in this salad.

    The brand of tuna I use is Wild Planet. Be sure to find a quality source of tuna that is wild caught, water packed, and BPA free. The dressing here is so easy to make. Dressings in general need to be looked at carefully as there are inflammation causing oils that are often used and added sugars and fillers. All-in-all this salad is well balanced with protein, fiber, fat, and greens to keep you fueled for the day ahead. Enjoy!

    Spring Tuna Salad

    Mindful Living With Amanda
    Gluten Free & Paleo Friendly
    Course Main Course, Salad
    Servings 1 person

    Ingredients
      

    • 2 cups mixed greens
    • 1 5 oz can of Tuna I use Wild Planet
    • 1/2 cup precooked beets
    • 1/3 cup chopped strawberries
    • 1/3 cup sliced radishes
    • 2 tbsp toasted pumpkin seeds
    • 1/2 avocado, sliced

    Dressing

    • 1 tbsp balsamic vinegar I use Primal Kitchen
    • 1 tbsp apple cider vinegar
    • 1/2 lemon juiced
    • 1/4 tsp sea salt

    Instructions
     

    • Mix all of the dressing ingredients into a small bowl and whisk until well combined
    • Arrange all of the salad ingredients into a bowl and top with the dressing. Enjoy!
    Buffalo Cauliflower Bites

    Buffalo Cauliflower Bites

    I love Buffalo flavored foods and roasted vegetables. The combination of the roasted cauliflower and Buffalo sauce makes for a fabulous combination for a delicious appetizer or salad topping. This recipe is gluten free, Paleo, and Keto friendly.

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    When I discovered Primal Kitchen’s Buffalo Sauce I was so excited. I immediately started putting it on everything I made. I was in heaven. Buffalo chicken is such a comfort food for me, especially during Football season in my house. Another substitution is Frank’s Red Hot, or your hot sauce of preference.

    I’ll typically make this dish as a side to grilled chicken, as an appetizer, or as a topping to put on my salads in place of meat. If I make a larger batch then I will simply place the leftovers in the oven at 400 degrees on a parchment lined baking dish for about 6-8 minutes until crisp again. I love making this not only because it tastes great, but because it is such an easy recipe with ingredients I always have on hand. I will serve this alongside raw veggies, or on top of my salads with some additional hot sauce and ranch dressing drizzled on top. If you have fresh dill around then I would suggest using that as a garnish. I hope you enjoy!

    Buffalo Cauliflower Bites

    Mindful Living With Amanda
    Gluten Free, Paleo & Keto Friendly
    Course Side Dish

    Ingredients
      

    • 16 oz frozen cauliflower florets
    • 2/3 cup almond flour
    • 1 tsp salt
    • 1 tsp paprika
    • 1/2 tsp garlic powder
    • 1/2 tsp onion powder
    • 1/2 tsp oregano
    • 2/3 cup coconut milk
    • 1/4 cup Buffalo sauce

    Instructions
     

    • Preheat the oven to 400 degrees, and line a baking sheet with parchment paper
    • Mix the almond flour, salt, paprika, garlic and onion powders, oregano and coconut milk together
    • Toss and evenly coat the cauliflower florets
    • Spread the cauliflower out on the baking sheet and roast x15 minutes, toss again, and roast for an additional 10 minutes
    • Toss the roasted cauliflower in the Buffalo sauce and serve immediately*

    Notes

    Serve this with ranch dressing, additional Buffalo sauce, and fresh veggies. 
    *To reheat throughout the week you simply preheat the oven to 400 degrees and roast for about 6-8 minutes
    Avocado Salad

    Avocado Salad

    Needing a simple, clean, and nightshade free salsa? My Avocado Salad recipe is great as an appetizer or topping to any taco. This recipe is gluten free, paleo friendly, and nightshade free. Overall, this anti-inflammatory salad is a healthy and refreshing addition to your next dinner party or Taco Tuesday.

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    You can find this recipe featured on my Pulled Beef & Avocado Salad Taco post. I will make this on weekends to enjoy when we are relaxing on the patio, or as a topper to our tacos. The creaminess from the avocado, the crunch of the radish, and the sweetness from the mangos are an amazing combination.

    I am currently following Dr. Will Cole’s Elimin8 protocol, and I am unable to consume nightshades. So, I wanted to create a fresh salsa type dish that I could enjoy in place of your typical guacamole or tomato salsa. I substituted the tomatoes and peppers for radishes. I really enjoy the texture here from the radish to offset the smooth textures from the mangos and avocados. Of course, the lime really brings the dish to life. I used two whole limes, because I love vibrant citrus flavors. However, start with the juice from 1 lime and see how you feel then add more to your preference. Enjoy friends!

    Avocado Salad

    Mindful Living With Amanda
    Gluten Free, Nightshade Free, Paleo Friendly
    Course Appetizer, Side Dish
    Servings 4 people

    Ingredients
      

    • 2 avocados, chopped
    • 2 mangos, chopped
    • 1/2 cup red onion, chopped
    • 8 small radishes, chopped
    • 3/4 cup cilantro, chopped
    • 1 lime zested
    • 1-2 limes juiced
    • 1/2 tsp sea salt

    Instructions
     

    • Combine all of the ingredients into a bowl and gently toss. Add more lime juice depending on how much citrus you like. I like a lot so I go with 2 whole limes. Serve immediatenly, or store in the refrigerator in an airtight container until ready to serve.
    Greek Meatball Salad Bowl

    Greek Meatball Salad Bowl

    This recipe is a frequent flyer at my home. I love a good salad bowl that is packed with flavor and texture. Nothing is worse than a bland salad you feel you have to suffer through. This recipe is dairy free and gluten free, and it will have you asking for seconds.

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    I have to admit that I am not a lamb kind of gal, so for my Greek style meatballs I use only ground beef. I use ButcherBox grass-fed beef for a quality source of protein, and then I dress it up with some seasonings. The star of the show is the dairy free Tzatziki sauce. Add some mixed greens, tomatoes, olives, red onion, and sweet potato fries to the bowl, and you have yourself a wonderful salad ready to satisfy anyone at the table.

    Fresh dill is highly recommended for this dish vs dried, but both work fabulously. I will sprinkle the leftover fresh dill on top for some additional garnish and flavor. Freshly squeezed lemon juice on top makes the salad extra refreshing and compliments the dill and Tzatziki sauce wonderfully. I thoroughly enjoy light and refreshing salads that don’t leave you feeling like you have a brick in your stomach from tons of dairy and gluten. If you tolerate dairy, then I can imagine freshly crumbled feta would be lovely here as well.

    I hope you enjoy the process of cooking this salad. Starting with prepping the sweet potato fries, followed by creating the sauce, and then baking the meatballs. This vibrant dish is perfect for lunch or dinner. Better yet, make it for dinner, and then have the leftovers for lunch the next day.

    Greek Meatball Salad

    Mindful Living With Amanda
    Dairy & Gluten Free
    Course Main Course, Salad
    Servings 4 People

    Ingredients
      

    Sweet Potato Fries

    • 1 medium sweet potato, scrubbed
    • 1 tbsp coconut oil, slightly melted
    • 1/2 tsp sea salt
    • 2 tsp coconut flour

    Tzatziki Sauce

    • 1 5 oz container of plain almond milk Greek yogurt
    • 1/3 cup seedless cucumber, finely chopped
    • 1 lemon juiced
    • 1 garlic clove, minced
    • 3 tbsp fresh dill, minced

    Meatballs

    • 1 pound grass-fed beef
    • 1 tbsp coconut flour
    • 2 garlic cloves, minced
    • 2 tbsp beef bone broth
    • 1/2 tsp coriander
    • 1/2 tsp cumin
    • 1/2 tsp sea salt

    Salad

    • 8 cups mixed greens
    • 2 cups cucumbers, chopped
    • 1 cup grape tomatoes, halved
    • 1/2 cup kalamata olives
    • 1/3 cup thinly sliced red onion

    Instructions
     

    Tzatziki Sauce

    • Combine all of the ingredients in a small mixing bowl, and let it sit in the refrigerator until the salad is ready to serve.

    Sweet Potato Fries

    • Preheat the oven to 400 degrees, and line a large baking sheet with parchment paper
    • Cut the medium sweet potato into thin matchsticks
    • Toss the fries with coconut oil, salt, and coconut flour until evenly coated
    • Roast until crisp for about 20 minutes, tossing half way through

    Meatballs

    • Line a baking sheet with parchment paper
    • Combine all of the ingredients in a medium sized mixing bowl, and mix until evenly combined
    • Form into 12 meatballs, and roast while the sweet potatoes cook for 15-17 minutes, or until cooked through

    Salad

    • Start with adding the mixed greens to the salad bowls, and then arrange the fries, meatballs, and toppings on top.
    • Add the sauce on top, and garnish with lemon wedges and fresh dill.
    Roasted Cauliflower Dip

    Roasted Cauliflower Dip

    If you are a lover of hummus then you will love this dip. My Roasted Cauliflower Dip is gluten free and paleo friendly. Serve this at your next dinner party or cookout for a light appetizer with lots of flavor!

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    I love hummus, but when I started looking at the labels of common brands found at the grocery store I decided I wanted to trial making my own recipe that is simple and clean. Lately, I have been following a Paleo type diet in prep for starting Dr. Will Cole’s Inflammation Spectrum program. I love cauliflower, and I always have a few bags of fresh and frozen florets on hand. Cauliflower is a great vegetable that is full of anti-inflammatory compounds.

    I will serve this dip with raw vegetables, gluten free crackers such as Flackers or SimpleMills, and/or beet chips. I love making beet chips, and I imagine I would like it more if I had an air fryer. To make the chips, I wash and thinly slice the beets. Then, I line them on top of a nonstick wire baking rack placed on top of a baking sheet. I’ll lightly brush the beets with avocado oil on both sides and sprinkle them with sea salt. I’ll roast them at 400 degrees for about 18-20 minutes, while turning them halfway through. Once they are crisp take them out, and let them cool before serving with the dip.

    Roasted Cauliflower Dip

    Mindful Living With Amanda
    Gluten Free & Paleo
    Course Appetizer, Side Dish, Snack

    Ingredients
      

    • 16 oz bag of frozen organic cauliflower florets
    • 1 tbsp avocado oil
    • 2 whole garlic cloves (peel still on)
    • 1/2 tsp paprika
    • 1/2 tsp sea salt
    • 2 tbsp extra virgin olive oil
    • 1 lemon, juiced
    • 1/4 cup raw, unsalted cashews
    • 1/2 tsp dried parsley
    • 1/2 tsp dried oregano
    • 1/4 tsp cumin

    Instructions
     

    • Preheat an oven to 400 degrees, and line a baking sheet with parchment paper
    • Place the cauliflower and whole garlic cloves onto the baking sheet, and then toss with avocado oil, paprika and salt until evenly seasoned.
    • Roast the cauliflower for 12 minutes
    • Place the cauliflower, garlic cloves (removed from the skin), lemon juice, cashews, oregano, cumin, and parsley into a food processor and turn it on. While the ingredients are being processed slowly add in the olive oil, and let it go until the mixture is nice and smooth.
    • Serve immediately or store it in the fridge in an airtight container for up to 5 days for optimal freshness.

    Notes

    *I will drizzle additional extra virgin olive on top of the dip and dust with some paprika when serving
    *Depending on how you prefer the texture you may want to add more olive oil.  I like mine with some texture, so I only use the 2 tbsp measurement.