An easy, tasty paleo, vegan and gluten-free dip that’s made with wholesome ingredients. It works great as a snack or appetizer and it's ready in 10 minutes!
Preheat the oven to 425F. Line a sheet pan with parchment or a silpat mat.
Lay the cauliflower florets out on the lined pan and drizzle lightly with avocado oil or spray with cooking spray. Roast for about 40 minutes, or until cauliflower is golden. When done allow it to cool.
When cauliflower is cooled, place all of the ingredients in a food processor or high-powered blender and blend until smooth.
Garnish with extra-virgin olive oil, roasted pine nuts, kalamata olives, and/or chopped parsley.
Serve with GOOD THiNS and your favorite fresh veggies.
Notes
*If turmeric is difficult for you to find, you can substitute it with a yellow curry powder.