Cajun Vegetable Dip (Paleo)

I finally feel like I’ve reached the “fun” part of summer!

This past week I took my state test to become certified to teach middle school social studies. I’m not going to lie though, it was brutal. With the possibility to be tested on ANY event/person/civilization/land form/etc in the world, it was impossible for me to know everything that would be on the test. I’ve been studying for this exam for months and I still feel that there was so much I didn’t know.

On the bright side though, I love studying history, so it hasn’t been torture to prepare for this test. And I had the chance to brush up on government, geography, and economics- subjects I’ve always been slightly on the fence with. Anyway, results don’t come in until next month, so I’m forced to chill until then.

Which means I can guiltlessly begin to make stuff in the kitchen again! Such as on one of my favorite veggie dips! 

Cajun Vegetable Dip (Paleo)

Ingredients:

1/2 head of cauliflower, chopped into florets

3 tbsp olive oil

2 tbsp tahini

1 tbsp minced garlic

1 tbsp paprika

1 tbsp dried thyme

1 tsp dried oregano

1 tsp salt

1/2 tsp cayenne 

pepper

Juice from 1 lemon

Directions:

Fill a pot with water and add in the cauliflower. Bring water to a boil and cook the  cauliflower. Once tender, drain cauliflower, transfer to a food processor and blend until smooth. Add in the rest of the ingredients and blend until all combined. Cool in the fridge for at least 3 minutes to allow flavors to intensify.

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Indian Cauliflower Dip (Paleo)

Today I was talking to one of my professors who recently returned from India (she went through the same traveling organization that I did). Talking to her really made me want to go back. Unfortunately, that won’t be happening anytime soon 😦

HOWEVER, I have been offered the chance to go with the same traveling organization to Vietnam and Cambodia to teach.
Already, I have begun to visualize myself over there…

And then I remember I’m an adult now and need to have money stored up for when I’m graduated and possibly jobless      

Ugh! I keep going back and forth on what to do. I need to consult a fortune cookie or something.

In the meanwhile, I’ve been reminding myself of India recently and had the urge to post this recipe this today (I saw cauliflower and curry powder EVERYWHERE over there!).

Indian Cauliflower Dip (Paleo) 

Ingredients:

1 head of cauliflower

2 cups carrots, chopped into 1 inch pieces

2 tbsp avocado oil

2 tsp curry powder

2 tsp cinnamon

1 tsp cumin

1 tsp salt

pepper

1/3 cup olive oil

2/3 cup vegetable broth

3 tbsp lemon juice

Garnish: dried parsley

Directions:

Preheat the oven to 400 degrees. Combine cauliflower, carrots, avocado oil, curry powder, cinnamon, cumin, salt, and pepper together and toss. Transfer to a baking pan and roast in the oven (place on shelf closest to heat) for 15 minutes. Take out, stir veggies, and place back in the oven for another 15 minutes. Take out and transfer veggies to a food processor. Add in olive oil, vegetable broth, and lemon juice. Blend until desired smoothness. Transfer to a serving dish and sprinkle with parsley before serving (optional).