I am a snacker, and I know I’m not alone. Snacking can be helpful for keeping your energy up and your hangery tendencies at bay. What you snack on can help keep this steady, as well as any healthy eating/weight loss related goals you may have.
Swap out some vending machine snacks for some fruit, unsalted nuts, and veggie or bean-based dips. You can easily turn any almost vegetable into a dip. I’ve made a number of dips with vegetables or beans on the blog in the past two years (dip options here, here, here, here).
It’s so simple, it’s almost too simple. If you’re making a vegetable-based dip, slice up your vegetable, roast until tender, and then put in the food processor with some garlic, seasonings, and maybe some olive oil and process until a smooth, creamy dip appears.
I mixed it up with this dip by adding Greek yogurt for a subtle tang. The fiber-rich cauliflower combined with the protein and healthy fats of the Greek yogurt will leave you full and satisfied without having to eat the whole bowl. My dear friend Cheryl is coming out with an amazing book on yogurt, so yogurt has been on my mind and in my Instagram feed a lot recently.
Swapping out a sour/cheese cream-based dip with a vegetable or bean based dip is a simple way to still enjoy dip without feeling deprived or cut off. You can also swap out your chips or crackers for carrots, cucumber slices, endive leaves, bell peppers, broccoli, celery… The options are endless. Happy snacking!
Want more cauliflower dishes from this series? You can find them here:
Nutrition DL: Cauliflower
Curried Roasted Cauliflower
Swiss Chard and Tomato Cauliflower Rice
Quick Roasted Cauliflower Soup
This recipe is part of a series called Nutrition DL. Nutrition DL gives you the download on seasonal fruits, vegetables, or pantry staples. Once you learn about the basics of the featured ingredient, I share a four recipes over four weeks to inspire and feed you with this great seasonal food. Check out other foods I’ve covered here.
- 1 head of cauliflower, separated into florets
- 1-2 tsp paprika
- olive oil, for roasting
- 2-3 garlic cloves
- 1/2 cup Greek yogurt
- juice from 1/2 a lemon
- salt, to taste
Preheat oven to 375.
In a bowl, combine the cauliflower florets and garlic cloves. Lightly drizzle olive oil over the vegetables and toss until lightly covered.
Transfer the florets and cloves on to a foil-lined sheet and arrange them to be a single layer. Sprinkle the paprika and salt over the vegetables. Roast for 25 minutes.
Once done roasting, add the roasted vegetables to a food processor, along with the Greek yogurt. Run until smooth. Add lemon juice and more salt for taste. If you want a smoother, thinner dip, add a tablespoon or so of water or olive oil until the consistency you want is reached.