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Caul-i-mole

Caul-i-mole
  • Prep 20 min
  • Total 20 min
  • Servings 10
I adore guacamole, but it can pack a calorie punch. Meet Caul-i-mole! My cauliflower alternative is so rich and creamy, you won't miss a thing.
By Baked Bree
Updated October 15, 2014

Ingredients

  • 1 head cauliflower, chopped into florets
  • 4 ounces cream cheese, softened
  • 1 clove garlic
  • 2 teaspoons salt
  • 1/2 teaspoon ground pepper
  • 3 tablespoons cilantro, chopped
  • 2 tablespoons jalapeño, finely chopped
  • 1/2 cup yellow pepper, chopped
  • 1/2 cup red pepper, chopped
  • 1/2 cup red onion, chopped
  • 2 tablespoons lemon juice

Steps

  • 1
    Bring a pot of water to a boil. Add cauliflower. Cook until fork tender, about 6 to 8 minutes. Drain.
  • 2
    Add to the bowl of a food processor. Add cream cheese. Pulse until smooth. Transfer to a medium bowl.
  • 3
    Add garlic, salt, pepper, cilantro, jalapeño, yellow pepper, red pepper, red onion, and lemon juice. Stir to combine. Check for seasoning, add more salt and pepper if necessary.
  • 4
    Serve with endive leaves.

No nutrition information available for this recipe

  • Let’s be honest, shall we?

    There are times when we all need to cut back a little. You know when you put on your favorite pair of jeans and they’re a little more “fitted” than usual? I know I’m not alone here, right?

    When I’m feeling like this, I try to eat super healthy and super clean. But that can be no fun when you are say, at a party where everyone is dipping chips into large bowls of green guacamole. To not feel left out, I bring along an alternative. Meet Caul-i-mole!

    Caul-i-mole is every bit as rich and creamy as gauc, but without the calorie-packed punch that avocado can bring. Full of flavor and texture, and gorgeous pops of color from crunchy vegetables. Dip with endive leaves, and I promise, you will not miss a thing.

    Did I also mention it takes 20 minutes to make, tops?

    Start by chopping your cauliflower into florets. Drop into boiling water, and cook until fork tender—about 6 to 8 minutes. Drain.

    Add the cauliflower and cream cheese to the bowl of a food processor.

    Pulse until creamy and smooth.

    Transfer the mixture to a bowl.

    Add garlic, salt, pepper, cilantro, jalapeño, yellow pepper, red pepper, red onion, and lemon juice. Mix well. Give a taste and make sure that it is seasoned properly. Add more salt and pepper if needed.

    Transfer to a serving bowl and dip with endive leaves.
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