Repost and modified from Well+GOOD
This is a low-fat, low-calorie, dairy-free ranch dip that Morris swears will pass the test of any devoted ranch lover. It’s great with vegetables, especially broccoli florets; in fact I’ve been known to eat an entire crown of broccoli so long as it’s accompanied by this dip, she says.
Makes 1 1/2 cups/6 servings
1 1/2 cups steamed cauliflower florets*
1/2 cup unflavored almond milk
2 Tbsp grapeseed oil
2 Tbsp apple cider vinegar
2 Tbsp hemp seeds
1/2 tsp Dijon mustard
1/4 tsp garlic powder
Shot of hot sauce, to taste
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
1 tablespoon fresh chopped Italian parsley
2 tablespoons fresh chopped dill
2 tablespoons fresh chopped basil
2 tablespoons fresh chopped chives
Place the cauliflower in a blender, along with the almond milk, grapeseed oil, apple cider vinegar, and hemp seeds. Blend for a full minute, or until completely smooth and creamy. Add the Dijon mustard, garlic powder, and hot sauce, along with the sea salt, black pepper and then blend to combine. Taste and adjust salt and pepper if needed. Add the herbs and blend briefly just to incorporate, without processing them too much. Transfer the dip to a serving bowl or a resealable container, and refrigerate for 1 hour to chill before serving. It will keep, refrigerated, for 1 week.
This dip is especially good with fresh vegetables, particularly broccoli and carrots. It may also be enjoyed with roasted sweet potato fries or roasted carrots.
Cauliflower is an astonishingly good source of vitamin K: 1 cup has a whopping 476.2 percent of the RDA! People with higher levels of vitamin K have greater bone density and a lower rate of osteoporosis.
*You can also use frozen cauliflower that has been thoroughly defrosted.