Dairy-free “cheesy” cauliflower using a few Trader Joe’s ingredients!
Happy Trader Joe’s Tuesday!
One of my new favorite Trader Joe’s finds is their organic creamy cashew fiesta dip. It’s basically dairy-free queso and I’m obsessed with it. BUT, you have to heat it up.. don’t eat it cold.. it’s not as good cold.
I’ve been mixing it with some chickpea or red lentil pasta and broccoli to make a healthy mac n cheese. Or just eating it with some tortilla chips or plantain chips as a snack.
This “cheesy” baked cauliflower is seriously amazing though! It’s filling, rich but healthy 🙂
24 oz. cauliflower florets, about 8 cups (I got 2 12oz. bags from Trader Joe’s)
1/2 tsp smoked paprika
salt and pepper to taste
1 9 oz. container Trader Joe’s Organic Creamy Cashew Fiesta Dip
1 tsp minced garlic
2-3 tbsp chopped green onion
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
Arrange cauliflower florets on the prepared baking sheet and spray with some non-stick spray (I used olive oil spray) and season with smoked paprika, salt and pepper.
Roast for about 12-13 minutes.
Slightly melt the creamy cashew dip so it’s easier to work with. In a large mixing bowl combine roasted cauliflower with a little more than half of the creamy cashew dip (save the rest for topping) and minced garlic.
Transfer to a small-medium baking dish lightly sprayed with cooking spray. Top with the rest of the creamy cashew dip and season with some salt and pepper.
Bake for about 10 more minutes, then broil on high for 1 minute.
Top with chopped green onion and serve immediately.