Roasted Cauliflower Dip
KETO RECIPES
Roasted Cauliflower Dip
INGREDIENTS:
½ Head Cauliflower
1 TBSP Cumin Seeds
1 TSP Onion Powder
1 TSP Garlic Powder
1 TBSP Olive Oil
100 G Almond Flour
50 G Coconut Flour
1 TSP Xanthan Gum
1 TSP Salt
100 G Butter
50 G Cream Cheese
1 Egg
2 TSP Apple Cider
Vinegar
DIRECTIONS:
1. Take the cauliflower and cut into small florets.
2. Toss in a small amount of olive oil and the cumin seeds.
3. Roast for 30 minutes at 375°F until browned and crispy. Let cool for 10 minutes.
4. Add all cracker ingredients into a food processor and pulse until combined.
Wrap in cling film and freeze for 30 minutes.
5. Roll between 2 sheets of parchment paper and slice into crackers. Bake for
25 minutes at 350°F, flipping halfway through.
6. In a food processor, add the cauliflower, onion, garlic
➡ Nutritional Information:
Net Carbs: 15.6g
Protein: 16.1g
Fat: 53.2g
Calories: 618
