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).
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit any specific dietary requirements.
This Creamy Lemon Thyme Dip is especially good because it has a boost from one of natures most protective and nourishing vegetables – cauliflower. This is one delicious, nutritious dip!
- 250 g (approx. 2 cups) cauliflower florets
- 1 can cannellini beans, drained and rinsed
- 1 small clove garlic, minced
- 1 teaspoon fresh thyme leaves, picked off stems
- ½ teaspoon rosemary leaves, finely chopped
- Zest, one lemon
- 2 tablespoons lemon juice
- 1 tablespoon extra virgin olive oil
- Good pinch or two sea salt, to taste
- 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.
Store in in airtight container in the fridge.
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
Substitute the garlic with a pinch each of cumin powder and chilli powder.