“Cheesy” Cauliflower Dip & Gluten-Free Rosemary Flatbread

Remember these delicious pics from a few days ago? And remember how I didn’t give you any recipes for the food?

That was way harsh, Tye.<–(points if you name the reference in the comments!)

So for today’s post I’m fixing that uncool moment and providing you with TWO easy, delicious, vegan, gluten-free, sugar free recipes!

If you recall, these eats were made for our Valentine’s Day dinner, in an effort to evoke a sort of “fondue-ish” type spread. As I said, fondue this is not, but a good dip, it is!

I was inspired by Gena’s recipe for cauliflower dip, and then got creative to make it “cheesy.”

Cheesy Cauliflower Bean Dip

1 head cauliflower, chopped

1 tsp paprika

olive oil to spray

1 can white beans, drained and rinsed

2 T nutritional yeast

1-2 T almond milk (unflavored)

1 tsp red pepper flakes

olive oil (optional add in)

pinch salt

Preheat oven to 375 degrees. Place your chopped cauliflower on a large baking sheet, mist with olive oil (or drizzle if you don’t have a mister). Sprinkle with paprika. Bake for about 30 minutes or until cauliflower is golden. Take out of oven and place cauliflower and the remaining ingredients in a food processor. Blend until smooth. Add more almond milk if you desire a thinner consistency.

But what to dip it in?! Veggies are always a good options (this tasted great with mushrooms), but it was also fabulous with this gluten-free rosemary flat bread.

Rosemary Flat Bread (Gluten Free)

1-2 T olive oil

1 c garbanzo flour

1 1/4 c water

1 tsp salt

1 tsp rosemary

Preheat oven to 400 degrees. Put flour in a bowl and mix in salt. Slowly whisk in 1 1/4 c water until you have a thin pancake-batter like consistency. Pour olive oil into either a skillet or pie pan, then place in the heated oven for a couple minutes, until oil begins to pop. Add your rosemary to the pan, then CAREFULLY pour your batter into the pan, swirling around to mix the rosemary and evenly distribute the batter. Return to oven for about 45 minutes (or until sides are browned).

And if you have leftovers, the dip makes a great dinner when heated up in a pan with some spinach and sprouts! Yum!

I’m submitting this to Healthy Vegan Fridays #7 and Wellness Weekends!

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14 thoughts on ““Cheesy” Cauliflower Dip & Gluten-Free Rosemary Flatbread

  1. mary catherine says:

    made this last night and we loved it! best idea. seriously. tonight we’re going to do a version of it to use as a pizza crust…any reason why i couldn’t sub in some millet flour or food-process some cooked quinoa to vary the texture up a bit? seems kind of like a fool-proof recipe to me but i’m not that familiar with garbanzo bean flour….YET ;) thanks for posting!

    • raechel says:

      Oh I’m SO happy to hear that! Really, it warms my heart to hear people have success with my recipes. : ) I assume a millet flour or ground up quinoa would work well too…I also made a version of this with 1/2 corn meal, 1/2 garbonzo, and it held up great, so I agree that it’s pretty fool-proof!

      Please let me know how it turns out if you end up making it! I’d love to hear how it goes as pizza crust (what a terrific idea!)!

  2. Laura S. says:

    I found your site through HVF so I’m glad you participated! I can’t wait to try this…looks like a great gluten-free twist on hummus and pita…YUM! :)

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