So we’re coming into winter here in Australia and it’s a time to optimise immune function and avoid seasonal bugs. Food is always the best medicine and prevention is way better than cure – so it’s certainly a good time for me to share this immune boosting Creamy Lemon Thyme Dip. It’s delicious, creamy texture often appeals to kids, so it’s sure to be popular with the whole family.
This dip is especially good because it has a boost from one of natures most protective and nourishing vegetables – cauliflower. Move over oranges, cauliflower is a rich source of Vitamin C and contains many detoxifying, anti inflammatory, antioxidants to protect the body against disease. The garlic, thyme and rosemary are all immune boosting herbs and the cannellini beans are a fabulous source of fibre, antioxidants and protein (which is so essential for a healthy immune system).
To celebrate the new upcoming school term…enter the coupon code LUNCH10 to receive 10% off ‘The Well Nourished Lunchbox’ ebook and bundles.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit any specific dietary requirements.
Creamy Lemon Thyme Dip
- 250 g cauliflower (approx. 2 cups) broken into florets
- 425 g can cannellini beans -drained and rinsed
- 1 clove/s garlic -minced
- 1 tsp fresh thyme leaves -picked off stems
- ½ tsp fresh rosemary leaves -finely chopped
- 1 lemon/s -zest
- 2 tbsp lemon juice
- 1 tbsp olive oil -extra virgin
- Sea salt and freshly ground black pepper -to taste
- Preheat the oven to 180℃/350℉.
- Bake the cauliflower until just tender (approx 15 minutes) and allow to cool. You could also steam it if you prefer (I think baking gives it a better flavour though).
- Place all of the ingredients into a food processor and blend until creamy.
- It can be made ahead and the lovely flavours develop with time.
- Bake your cauliflower as above.
- Mince the garlic, 2 seconds, speed 7 (you may need to scrape the sides and repeat).
- Add the thyme and rosemary and chop, 5 seconds, speed 7 (until finely chopped).
- Add the rest of the ingredients and blend 30 seconds, speed 5.
- with a drizzle of olive oil
- with raw or lightly steamed vegetables
- with crackers or crusty sourdough (I have an awesome selection of easy to make home made savoury crackers in my ebook ‘The Well Nourished Lunch Box’ – one of them is pictured here)
- with crispy baked pita or mountain bread
- Drizzle with olive oil to seal it. Store in in airtight container in the fridge.
- Can also be frozen.