Cauliflower with Avocado-Cilantro Dip
- Level: Easy
- Total: 5 min
- Prep: 5 min
- Yield: 4 appetizer servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 240
- Total Fat
- 18 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 31 milligrams
- Sodium
- 324 milligrams
- Carbohydrates
- 18 grams
- Dietary Fiber
- 8 grams
- Protein
- 7 grams
- Sugar
- 6 grams
- Level: Easy
- Total: 5 min
- Prep: 5 min
- Yield: 4 appetizer servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 240
- Total Fat
- 18 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 31 milligrams
- Sodium
- 324 milligrams
- Carbohydrates
- 18 grams
- Dietary Fiber
- 8 grams
- Protein
- 7 grams
- Sugar
- 6 grams
Ingredients
One 2-pound head cauliflower or Romanesco, sliced into cross-sections or cut into 1 1/2-inch-wide florets
4 ounces (1/2 cup) cream cheese, at room temperature
1/2 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1 avocado, peeled, pitted
1 serrano chile, stemmed, deveined, seeded
Salt and freshly ground black pepper
Directions
- Place the cut cauliflower onto a serving platter. In the bowl of a food processor, or in a blender, place the cream cheese, cilantro, lime juice, avocado and chile, and blend until smooth and creamy, about 1 minute. Season with salt and pepper. Transfer to a small bowl and serve with the cauliflower for dipping.
