Cauliflower Tapenade

If a hot artichoke dip or a creamy hummus isn’t for you, try this instead. Finely ground cauliflower adds texture and bulk, while green olives add a zip of flavor. This is a great lower calorie option, that is just as tasty!


Set aside half of the steamed cauliflower florets, then add the rest to a food processor along with the remaining ingredients. Pulse until coarsely chopped, then add in the reserved cauliflower. Pulse again until finely chopped.

Cauliflower Tapenade
Prep time:
Cook time:
Total time:
Serves: 1 cup
  • 1 ½ cups cauliflower florets (6oz)
  • ⅓ cup olive oil
  • ½ cup green olives (serve pimentos for garnish if using stuffed olives)
  • 1 green onion, sliced
  • 1 Tbsp lemon juice
  • Salt to taste
  • GF baguette
  1. Steam cauliflower until tender-crisp. Drain and cool.
  2. Place half the cauliflower, and the remaining ingredients in a food processor and pulse until mixture is coarsely chopped. Add remaining cauliflower and pulse until entire mixture is finely chopped.
  3. Serve chilled, at room temp, or warm slightly and spoon over toasted baguette slices.



Be the first to comment

Leave a Reply

Your email address will not be published.


Rate this recipe: