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

Marla Hingley

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Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Servings 1 cup

Ingredients

  

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• 1 ½ cups cauliflower florets 6oz
• 1/3 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

Instructions

 

• Steam cauliflower until tender-crisp. Drain and cool.
• 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.
• Serve chilled, at room temp, or warm slightly and spoon over toasted baguette slices.

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