Spinach Cob Dip

This recipe was created by Joni Condos of Opti Cook. Note: OPTIFAST licenses a selection of Opti Cook recipes and does not endorse or hold any further association with Opti Cook or its website content.
 

Ingredients (serves 8)

• 1 brown onion, peeled and very finely diced
• 1 tbsp olive oil
• 1/2 tsp Onion Powder
• 1/2 tsp Garlic Powder
• 1/2 tsp black pepper
• 1 tsp dried parsley leaf
• 1/2 tsp salt
• 1/2 tsp turmeric
• 1/2 tsp paprika
• 1 medium cauliflower, cut into florets
• 3 cups stock
• 250g pkt frozen spinach, defrosted and drained/squeezed to remove all water

Method

1. In a frying pan, add oil, add onion and all spices. Cook over medium heat until really brown and crunchy. This makes the French onion spice mix.
2. Meanwhile, in another medium saucepan, heat stock to the boil, then add cauliflower florets. Turn down to a simmer and cook until very soft, approx. 15-20 mins. Drain well and puree until nice and smooth.
3. Mix the squeezed spinach, cauliflower puree and half the onion mix on a bowl until just combined. Tip into a serving bowl. Top with the crunchy onion mix.
4. Serve with cut-up veggies as a warm or cold dip. Also suitable for a quick warm bowl meal during the week with a side salad.

      
Notes

• Probably not one to freeze as the cauliflower could separate, also topping would lose its crunch.