delicious alternative to everyone’s favorite chickpea based dip…


1 large head of cauliflower
1/4 cup melted coconut oil
1 1/2 tsp cumin powder
1 tsp sweet paprika
1/4 tsp smoky paprika
1 clove garlic
Juice 1/2 lemon
1 tsp lemon rind
Freshly cracked pepper
Cayenne pepper (optional)
Good quality extra virgin olive oil


Preheat oven to 200ºC
Chop cauliflower florets and stalks into pieces
In a large bowl, whisk the melted coconut oil together with the cumin, sweet and smoky paprika
Toss the cauliflower through, ensuring it is coated well
Spread evenly on a nonstick baking tray, and bake for 3545 minutes, until soft when pricked with a fork
In a food processor, blend the cauliflower, garlic, lemon juice, rind and a splash of olive oil together until smooth
Top with fresh pepper, a little sprinkle of cayenne pepper and a drizzle of olive oil.

Recipe exclusive for CrossFit Ringwood Thanks to
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