Buffalo Cauliflower Vegetable Spread/Dip
This 15-minute vegan cauliflower buffalo dip is the perfect healthy super bowl snack or great on a sandwich as a spicy vegetable spread.
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Servings: 1 jar
Ingredients
- 200 g frozen cauliflower
- 40 g sun-dried tomatoes
- 100 g bell peppers in oil/pickled bell peppers usually available in the Turkish aisle of the supermarket
- 2 teaspoon tomato paste
- 1 tablespoon maple syrup
- ½ teaspoon cayenne pepper more to taste
- 2 teaspoon oregano
- ¼ teaspoon garlic powder optional
- 1 pinch of salt
Instructions
- Defrost the cauliflower according to the instructions on the package. Make sure the florets are really soft before blending.
- Place all the ingredients in a blender of food processor and blend until smooth. Add a splash of water if necessary.
- Transfer to a clean, air-tight glas container* or a dipping bowl.
Notes
*Which container to use: Use an air-tight glass container such as a clean jam jar or Weck-type jar.
**How to store it? You can store in the fridge for up to 5 days or freeze it. I like to freeze it in ice cube trays to be able to defrost only as much as I need.
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