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
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 1 cup


  • 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


  • 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.
Tried this recipe?Let us know how it was!
See also
Cucumber & Tomato Salsa


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