INGREDIENTS
1 cauliflower
350g* (1 1/2 cup) silken tofu
1 tsp garlic salt
1/2 cup soy milk
1 tbsp onion powder
1/4 cup nutritional yeast
2 tbsp tapioca starch (optional to make it stretchy)
Juice of a lemon
1 onion
4 cloves of garlic
400g (1 3/4 cups) artichoke hearts,
2-3 cups spinach
[* 350g is very close to a standard 12 oz block of tofu or slightly more than half of a standard 16 oz (1 lb) block.]
For the oil free Chips:
1 wholewheat oil free wrap
Squeeze of lemon juice
Pinch of garlic salt
Pinch of smoked paprika
METHOD
1. Boil that cauliflower and then blend it with the silken tofu. garlic salt, soy milk, onion powder, nutritional yeast, tapioca starch and lemon juice until smooth & creamy.
2. Add a diced onion, minced garlic, chopped artichoke hearts and spinach to a pan and water sauté
until the onions are translucent.
3. Add in the creamy cauliflower sauce and let it thicken for 5 minutes. Stirring consistently.
4. For the chips – slice your oil free wrap into chip shapes and sprinkle with lemon juice, garlic salt and smoked paprika. Pop in the oven or air fryer for 5-10 minutes at 180°C (350°F) or until crispy.
5. Enjoy your veggie-packed dip with crudités [veggies] and chips!