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Immune Support Roasted Cauliflower Dip

Roasted Cauliflower Dip

serves 1 – 4


  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon mild paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • pinch of Celtic sea salt
  • 2 garlic cloves, minced
  • 1 tablespoon of Super Sprout Lemon Powder 
  • ½ teaspoon of Super Sprout Ginger Powder
  • 80ml extra virgin olive oil
  • ½ head of a large cauliflower, cut into florets
  • freshly ground black pepper, to taste


step 1

Preheat oven to 175°C. Mix spices, oregano, salt, garlic and Super Sprout powders together in a bowl.

step 2

Add oil to make a paste. Add cauliflower and swirl until coated.

step 3

Place on a baking tray and season with pepper. Transfer to oven and bake for 35-40 minutes.

step 4

Remove and cool. Once cooled, transfer to a food processor and blend until creamy.

Refrigerate until you are ready to eat it. This dip will keep for five days in the fridge in an airtight container.