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
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
DID YOU MAKE THIS RECIPE?Tag @SavorySpin or tag #savoryspin so we can share your ceation.