Recipe: Cauliflower spinach dip

Recipe - Cauliflower spinach dip

Cauliflower, when cooked and blended, makes a delightful creamy dip. This fabulous vegetable is a great source for our B vitamins (especially B6). What might surprise you is that cauliflower is an excellent source of vitamin C – one serving gives you around 75% of your recommended daily intake of this valuable antioxidant! Spinach is also good for your B vitamins – as B vitamins are water soluble you need to eat good sources of these important vitamins every day. We add extra shredded spinach before serving to bring a vivid freshness to this recipe and to supercharge our nutritional content! This delightful vegan recipe is a great addition to any summer meal time. If you like to bring even more heat to your summer menu, consider adding a touch of cayenne or some fresh chili.

Recipe: Cauliflower spinach dip

This recipe serves 6. It contains 591 calories in total, or 98 per serving.


3 cups cauliflower florets
2 cups lightly packed spinach leaves
2 tablespoons tahini
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon freshly chopped basil, thyme or rosemary
1 coarsely chopped small garlic clove
Freshly ground black pepper
Handful spinach, finely shredded


Steam or boil the cauliflower florets for about 8 minutes, until they are tender (but not falling apart). If you boil the cauliflower, drain and remove the water (keep some water aside in case you need it later).

Add the spinach leaves into the pan; cover and allow the steam to wilt the spinach – this will only take about 1 minute. Allow to cool.

Place the cauliflower and spinach into the food processor and add the tahini, lemon juice, olive oil, herbs, garlic, and pepper. Puree until smooth. Add one or two tablespoons of water if you want a runnier dip. Taste. Add in more lemon or herbs as needed.

Remove from the food processor and place in a bowl. Stir in the finely shredded spinach, then place in the fridge (covered) for 20-30 minutes before serving. Garnish with some extra fresh basil, thyme or rosemary and a lemon wedge.

Find more recipes on our blog page or in our Summer Food cookbook. For more information on the food that we serve for our yoga and detox retreats click here.

About the author

Lisa is one of the founders of La Crisalida Retreats. She is an Epidemiologist, therapeutic hatha and yin yoga teacher and also teaches mindfulness meditation. Lisa has studied NLP and hypnosis, as well as nutrition (she designs the menus).