Leek Cauliflower Baked Dip

Don’t let that creaminess fool you – this dip is made with a creamy sauce of blended coconut milk and steamed cauliflower! This leek and cauliflower baked dip makes veggies look good – right?

I came to the realization this morning that over these last few months I have spent a lot of time waiting. Waiting for my daughter to get off work. Waiting for my mom to be discharged from the hospital. Waiting in line. Waiting in traffic. Waiting. But, what I also realized that inspite of all this time I have spent waiting, I haven’t quite felt it.

Seeing my daughter and I still manage to squeeze in a movie night or a movie morning every week or so, I figured we would make good use of that free movie. And, since movie watching requires food, I plan on making this leek and cauliflower dip to snack on as we relax on the couch and take in the movie on our telly.

Don’t let that creamy texture fool you – this baked dip actually is made with a sauce that includes blended coconut milk and cauliflower. I happened to find some steamable packages of cauliflower bits and brought them home, microwaved them and used them in this sauce. Now, there is a cup of cheese on top – but other than that, this leek and cauliflower dip is sure to plus up your veggie requirement for the day – in quite a tasty way! Hey – look at that – I rhymed! 

Leek Cauliflower Baked Dip

5 from 1 vote

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Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 8

Author: Shashi

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Don’t let that creaminess fool you – this dip is made with a creamy sauce of blended coconut milk and steamed cauliflower! This leek and cauliflower baked dip makes veggies look good – right?

Ingredients

FOR THE SAUCE:

• 1 can full-fat coconut milk
• 1 egg
• 1 1/2 cups steamed cauliflower bits use paper towels to drain them
• 1/2 teaspoon coriander
• 1/4 teaspoon turmeric
• 1 teaspoon fresh grated ginger
• 1/4 teaspoon salt
• 1/2 teaspoon pepper

FOR THE DIP

• Spiced cauliflower coconut sauce
• 1 cup cheese for topping
• 2 stalks leeks sliced
• Chili flakes parsley for garnish

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Instructions

• Preheat oven to 360

TO MAKE THE SAUCE:

• Add the cauliflower, coconut milk, egg, turmeric, coriander, ginger, garlic, salt, and pepper to a blender and blend till creamy
• FOR THE BAKED DIP
• Lightly grease an oven-safe dish with olive oil or coconut oil
• Place sliced leeks in the dish
• Pour sauce over leeks
• Top with cheese
• Bake for 30-35 minutes
• Sprinkle with parsley or chili flakes and enjoy warm with chips or crudites.
• *Leftover dip can be stored in the fridge for up to 2 days – just heat up in oven or microwave.

Nutrition

Serving: 1g | Calories: 258kcal | Carbohydrates: 15g | Protein: 8g | Fat: 20g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Cholesterol: 39mg | Sodium: 302mg | Fiber: 4g | Sugar: 7g

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