Prep Time: 15 minutes
Serves: 6-8 as a dip or 10 for when paired with meat or seafood

This dip is one I have been obsessed with all summer. It is refreshing with the thinly shredded cucumbers and lemon juice. I love it with Mary’s crackers or pairing it with lamb in a Gyro bowl or on top of some wild salmon. If you are not sensitive to dairy, or you are not aware of being sensitive to dairy, it doesn’t hurt to cut it our for a bit (let’s say 10 days) to see how you feel when you enter it back in. I personally stick to sheep or goat products for cheeses, but either way whatever you choose make sure it is organic, full-fat and preferably raw/unpasteurized.

This recipe is one of those that will leave people in disbelief that they are not eating potatoes. The cauliflower becomes creamy and satisfying, but does NOT leave you feeling full and gross like potatoes do! This can be your holiday pot luck go to and I promise you will be the hit of the fiesta.

This dip is creamy and full of fall flavors. I prefer dips with no garbanzos because personally I do not do well with them because of the lectins. One you get the base of this down try adding your favorite herbs and spices.

I am loving cauli rice so much right now because it is so dang easy and you can do so much with it! Plus they are now selling organic riced cauliflower at Costco and Trader Joe's in the frozen section. I promise you won't miss the rice!