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Caul-i-mole

Name: Caul-i-mole
Prep time: 20 min
Total time: 20 min
Yield: 10
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

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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. MORE+ LESS-

By Baked Bree

Updated October 15, 2014

Ingredients

head cauliflower, chopped into florets

ounces cream cheese, softened

clove garlic

teaspoons salt

1/2

teaspoon ground pepper

tablespoons cilantro, chopped

tablespoons jalapeño, finely chopped

1/2

cup yellow pepper, chopped

1/2

cup red pepper, chopped

1/2

cup red onion, chopped

tablespoons lemon juice

Steps

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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.

Nutrition Information

No nutrition information available for this recipe

More About 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.