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Cauliflower Dip Sause with Roasted Garlic, an easy delicious alternative to mashed potatoes – keto friendly, low-carb, healthy and full of amazing flavor! The perfect side dish to any occasion! Vegan and gluten-free.

Here’s a little r we use in our catering business quite a lot in the colder months, Cauliflower dip sauce with Roasted Garlic. It’s versatile- keep it lean, light, healty, vegan and bonus – gluten – free..

The roasted garlic mellows and sweetens in the oven, giving the cauliflower mash, incredible yet subtle flavor. And the crispy sage leaves add the most beautiful color and fragrance. But, what I love most about this is…. it goes with practically everything! Seriously… from braised vegitabbles, pasta, simple baked tofu, cips it just works! I often find myself eating a bowlful of Cauliflower Dip Sauce, with pita bread just on its own. And it’s something different than same old mashed potatoes. For those of you going low-carb or on the keto diet, it’s a godsend.

Here is the lightened-up, vegan version Cauliflower Dip Sauce . Clean and simple. You could finish it off with a little olive oil or truffle oil.

Cauliflower Dip Sauce Ingredients

• 1 extra large head cauliflower
• 8 – 10 cloves roasted garlic (or sub 2–3 teaspoons granulated ROASTED garlic)
• ½ cup plant milk or
• ¼ cup veggie broth or water
• 3 tablespoons vegan butter or olive oil
• 3 tablespoons vegan sour cream, cashew cream (optional– or simply leave this out)
• 1 teaspoon salt
• ¼ teaspoon nutmeg
• generous pinch white pepper (or cracked pepper)

Optional Ingredients for Cauliflower Dip Sauce

• A drizzle of olive oil, melted vegan butter or truffle oil, right before serving
• A few tablespoons of browned oil with crispy sage leaves
• handful grated vegan cheese etc.

Cauliflower Dip Sauce Instructions

• Pre-heat oven to 425 F.
• Drizzle whole garlic cloves with oil and wrap tightly in a double layer of foil and bake 30 minutes.
• Cut cauliflower into small 1 inch thick florets, toss with olive oil and roast on a sheet pan until fork tender, 25-30 minutes. (You can also steam in an inch of water in a big pot.)
• Once cauliflower is tender place in a food processor adding plant milk of your choosing, vegan butter or olive oil, vegan sour cream or cashew cream and veggie broth. You may have to start with half the cauliflower, puree, then add the rest in order for it to fit. Puree until very very smooth, several minutes. Add salt, roasted garlic, pepper, and nutmeg. Taste/ Adjust salt and pepper.
• At this point, you could keep it warm and serve it just as it is, or refrigerate it and heat it up in the oven or stove top, before serving.

Optional Ingredients before serving

• Drizzle with a little olive oil, melted vegan butter or truffle oil.
• Drizzle with browned vegan butter or olive oil and crispy sage.
• Top with a handful of grated vegan cheese and bake in a 375 F oven until golden and crispy for a delicious cheesy crust.

Notes

• To brown vegan butter, heat a few tablespoons of in a small pot on the stove over medium heat. Let it cook until you begin to smell it’s beautiful nutty fragrance. Once you smell it, add a few sage leaves, and stand by, letting the vegan butter or olve oil slightly darken to the color of light brown sugar, another minute or so. Turn heat off until ready to serve, make a circular well in the mashed cauliflower with the back of a spoon and pour the browned vegan butter or olive oil in the well & top with crispy sage leaves.
• If you like the look of the light white cauliflower, then I suggest steaming it. Roasting the cauliflower gives it delicious flavor, but the roasting will cause the cauliflower to darken a bit, giving the finished dish a beige-ish color.
• The vegan sour cream or cashew cream adds a subtle delicious tang – so if choosing to leave this out, consider adding a ½ teaspoon lemon juice.