Cauliflower Tahini Miso Dip
1 medium size head of cauliflower, broken into florets (about 5-6 cups)
2 garlic cloves
¼ tsp crushed red pepper flakes
¼ cup Soom Premium Tahini
¼ cup white miso
2 Tbsp unseasoned rice vinegar
2 tsp coconut aminos, optional
Bring a large pot of water to a boil. Add cauliflower to the pot and cook until they are fork tender, about 8-10 minutes. Drain the cauliflower and place the florets into a high-speed blender or food processor.
Add garlic, red pepper flakes, tahini, miso, rice vinegar, and coconut aminos, if using, to the blender. Blend until the mixture is extremely smooth. If need be, add a touch of water to thin until you reach your desired consistency. Taste for seasonings and adjust if necessary.
Stir in minced cilantro and toasted sesame seeds.
Serve with crackers, veggies, or spread on toast.
Dietary Preferences: Nut-Free, Dairy-Free, Soy-Free, Vegetarian, Vegan, Kosher
Seasonality: Winter, Spring, Summer, Fall