A spicy cheesy dip, made using the ever so healthy and versatile cauliflower! Serve it over steamed broccoli, dunk with chips, crackers or even raw veggies!
2tablespoontamarior soy sauce if not avoiding gluten
2teaspoonsmoked paprika
salt to taste
Instructions
Preheat your oven to 400 degrees F convection bake and line a baking tray with parchment paper. Then, arrange your cauliflower florets, quartered onion, jalapeno and garlic in a single layer.
Bake for 15-20 minutes, until edges are golden brown and cauliflower is fork tender.
Then transfer your roasted veggies (remove the peel from the garlic first) along with all remaining ingredients to a blender. Process until smooth and then taste and add more salt if needed or more broth to thin as desired. Serve with veggies, crackers, chips or pitas.
Notes
Adjust the amount of broth to a consistency of your liking. I found one cup to give the perfect consistency, but start with ¾ cup if you want a thicker dip and add more, if needed.If you have a powerful blender, like a Vitamix, run it a little longer to make sure your cauliflower cheese sauce is nice and hot before serving.Make it ahead to save time. You can easily reheat the dip before serving (or serve cold). It tastes great both ways, but I do prefer this one warm.Use your vegan cauliflower cheese in a variety of ways. Use it as a dip with veggies for a light snack, with chips or crackers for a treat, or pour it over your broccoli, asparagus or any of your favourite steamed veggies.Leftovers keep refrigerated for 3-4 days in an airtight container, or freeze (but completely cool first) airtight for up to 3 months.