Cauliflower & Artichoke Dip - AIP

Prep Time

10 minutes

Prep Notes

A food processor will come in handy for this, but a blender will work too

Cooking Time

20 minutes




1/2 head cauliflower

1 package frozen artichoke

3 cloves of garlic

some extra virgin olive oil

few stems of parsley


chop up the cauliflower and defrost the artichoke. Put them on a parchment or silicone lined baking sheet and spray with EVOO or some avocado oil (I use a pump sprayer from Pampered Chef, rather than commercial canned spray). Bake at 350F for about 20 minutes, or until done. 

When cooled, put cauliflower and artichokes into the food processor with the garlic, parsley and drizzle in some EVOO. Process until hummus textured. Add EVOO if needed, but not enough to make it look oily.


I used to love chick pea and tahini hummus before I went paleo, and one day I was craving it so I decided to come up with some sort of substitute. I looked around Google and didn't see any that particularly struck my fancy, but there were a couple that came close. This is what I came up with. The texture is pretty much exactly like chick pea hummus, and the flavour is not at all very cauliflowery. Technically I can't call this hummus, because that word actually means chick pea in Arabic, according to so I'll call this a dip instead.

I served it with sliced raw veggies. I'm also developing a couple or cracker recipes, they'll be up sometime soon :)

Leftovers can be frozen in a glass airtight container, it does not alter the flavour or texture at all.