Serves 3-4
2 cups steamed cauliflower
2 Tbs almond butter or peanut butter or tahini
2 cloves garlic
1 tsp red pepper flakes
3 Tbs extra virgin olive oil
Pinch of sea salt
Splash of lemon juice
Sprinkle of paprika to garnish
Put everything apart from paprika in a food processor and blend. Taste for more chili flakes and garnish with a sprinkle of paprika.
Spud Ambassador Linda Garson has always been a foodie with a passion for wine. She has worked with Chateaux in France, vineyards in Italy, Germany, Australia and South Africa and many more. After moving to Calgary, she created Vine and Dine, a wine and food pairing club held in restaurants all over the city. She has earned a reputation as one of Calgary’s prime wine and food experts, educators and influencers, speaking at functions all over the city. She is also the Canadian National Wine Examiner. Follow Linda at vineanddine.ca and @vineanddine.
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