New This Month

Cauliflower-Spinach Dip

Photography: Bryan Gardner


  • 4 cups cauliflower florets
  • 2 cups lightly packed spinach leaves
  • 2 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1 coarsely chopped small garlic clove
  • Salt and pepper
  • Pita bread or crisps, for serving


  1. Place cauliflower florets in a steamer basket set over a pot of simmering water. Cover and steam until crisp-tender, about 8 minutes. Add spinach leaves; cover and steam until wilted, about 2 minutes. Puree vegetables in a food processor with tahini, lemon juice, olive oil, garlic, salt, and pepper until smooth. Serve warm or at room temperature with pita bread or crisps.

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