From our Super Food Snacks cookbook, now in store.
1 1/2 cups steamed cauliflower florets
1/2 cup unflavored almond milk
2 tablespoons apple cider vinegar
2 tablespoons hemp seeds
1/2 teaspoon Dijon mustard
1/4 teaspoon garlic powder
Shot of hot sauce, to taste
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoon fresh chives minced
(You can also use frozen cauliflower that has been throughly defrosted.)
Place the cauliflower in a blender, along with the almond milk, grapeseed oil, apple cider vinegar, and hemp seeds. Blend for a full minute, or until completely smooth and creamy. Add the Dijon mustard, garlic powder, hot sauce, along with sea salt, and black pepper, then blend to combine. Taste and adjust salt and pepper if needed. Add the chives and blend briefly just to incorporate, without processing the chives too much. Transfer dip to serving bowl, and refrigerate for 1 hour to chill before serving. It will keep, refrigerated, for 1 week.
Serving suggestions: This dip is especially good with fresh vegetables, particularly broccoli and carrots. It may also may be enjoyed with roasted sweet potato fries or roasted carrots.