Dishing Up the Dirt

Cauliflower Miso Dip

If you’re looking for a new dip to jazz up your favorite crackers or veggies I’ve got you covered! This dip is reminiscent of a silky smooth hummus and is bursting with flavor. Between the cauliflower, miso and tahini this is just what we needed as an afternoon pick-me-up. Taylor and I enjoyed this dip while we finished placing last minute seed orders which resulted in our decision to grow way more cauliflower this season! Our cauliflower did really well last fall but our spring planting in 2016 was a total bust. We’re crossing our fingers that this spring things will be different. And if so–we’ll be making WAY more of this dip. Not only is this good with crackers and veggies, but it tastes great smeared on a piece of toast with a fried egg on top. Perfect fuel to start the day!

I hope you all enjoy this dip as much as we do. Grab some veggies and get dipping!

Cauliflower Miso Dip

Prep Time: 5 minutes    Cook Time: 15 minutes    Serves: 6

  • 1 medium size head of cauliflower, broken into florets (about 5-6 cups)
  • 2 cloves of garlic, chopped
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup tahini (Soom is the best brand because it's well stirred and has perfect consistency!)
  • 1/4 cup white miso
  • 2 tablespoons unseasoned rice vinegar
  • 2 teaspoons coconut aminos (optional)
  • Minced cilantro for serving (about 1 -2 tablespoons)
  • Toasted sesame seeds for serving (about 1-2 tablespoons)

Preparation

  1. Bring a large pot of water to a boil. Add the cauliflower florets and cook until they are fork tender, about 8-10 minutes. Drain the cauliflower and place the florets into a high speed blender or food processor. Add the garlic, crushed red pepper flakes, tahini, miso, vinegar, and coconut aminos (if using). Blend until the mixture is extremely smooth. If need be add a touch of water to thin until you reach your desired consistency. Taste for seasonings and adjust if necessary. Stir in the minced cilantro toasted sesame seeds.
  2. Serve with crackers, veggies or spread on toast.

Notes

*Store extra dip in an airtight container in the fridge for up to 5 days *Use this recipe as a guide and adjust measurements and ingredients as necessary *Always taste test as you go and adjust as you see fit


Leave a Reply

10 thoughts on “Cauliflower Miso Dip

  1. Stacy says:

    So creative! I had friends who studied in Romania who came home with a delicious cauliflower red onion dip. I’ll have to make this for them when they come to visit next week!

  2. Jillian says:

    You had me at “cauliflower” and sealed the deal at “miso”! Can’t wait to try this!

  3. Charlotte says:

    My Superbowl snack contribution is now decided. THANK YOU!

  4. Colleen says:

    This looks wonderful. Will put it together in the next few days. Thanks!

  5. Emilie Lachapelle says:

    Would it work with brown miso?
    Thank you

    1. Andrea says:

      Yes! Brown miso is stronger tasting so add a little less and taste test as you go. Let me know how it turns out!

  6. Susan says:

    Happened to have everything on hand and made it tonight- delicious!

  7. Carlos At Spoonabilities says:

    Interesting dip! I’m very curious to try!! Looks amazing!

  8. Kerry says:

    Delicious!! I served with both roasted (broccoli, carrots) and raw (tomatoes, cucumbers, bell peppers, sliced radish) veggies. It was also delicious with toasted whole grain sourdough.

  9. Ellen says:

    This was a big hit at Super Bowl party! I used chickpea miso.

Sign up

Fresh recipies delivered to your inbox!