Roasted Cauliflower Pumpkin Swirl Dip


Roasted Veggies:

  • 1 head cauliflower, chopped
  • 1 medium sweet onion, chopped
  • 3 Tablespoons avocado oil
  • A pinch of truffle salt


Pumpkin Swirl:

  • ¾ cup canned organic pumpkin, unsweetened
  • 1 cup garbanzo beans, canned/drained/unsalted
  • 2 Tablespoon avocado oil
  • ¼ teaspoon garlic powder
  • 1 teaspoon apple cider vinegar
  • Pinch of Ceylon cinnamon
  • Himalayan salt to taste


White Puree:

  • Roasted cauliflower (about 8 cups loose)
  • Roasted onion
  • Avocado oil drizzle from roasting pans
  • 3-6 Tablespoon nut milk until the mix blends smooth
  • Himalayan salt to taste



Small florets of roasted cauliflower and bits of roasted onion with a sprinkle of paprika



Preheat oven to 425 degrees.

Wash and chop cauliflower and chop onion. Add to a small bowl. Drizzle with avocado oil and sprinkle with truffle salt.   Toss.


Transfer to unbleached parchment paper covered baking dish.


Roast for about 20-25 minutes or until tender and slightly caramelized.


In a blender or with the immersion blender, puree the pumpkin swirl ingredients, set aside. Rinse blender of pumpkin mixture.


Remove veggies from oven when ready. Turn the over down to 250. Add roasted veggies to blender. Add the nut milk with the left over oil from the roasting pan. Blend until smooth and creamy.


Place white mixture in glass baking dish. Add pumpkin mixture in the center only. Press pumpkin to bottom of dish.


Use a toothpick to create a swirl pattern.


Top with a bit more avocado oil, cauliflower florets and a few leftover onion bits. Bake at 250 degrees to your desired moistness.


As the mixture bakes, the top layer will dry out a bit and become more like a crust.


Serve warmed, chilled or baked.  Use raw veggies as dipping sticks.


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