Shaun and I just got home last night from Keystone, Colorado. It was absolutely beautiful in the mountains. The first day of skiing I busted my rear. I mean seriously BUSTED!!! My tailbone hurts so bad that I can hardly sit, but luckily my boss was able to provide me a donut at work today. This is not a doughnut you eat but one that you sit on. I wish it was one that I could chow down on.

Now that I am back at home I decided to eat somewhat decent today. I get the munchies quite often so I needed to have something on hand when that time came around. This cauliflower bean dip is just like hummus. You can eat it with crackers or veggies.

ENJOY!

Ingredients:
1 lg head of cauliflower, cut into chunks
5 garlic cloves, unpeeled
3 Tbsp olive oil
1/4 tsp paprika
1 15.5 oz. can of cannellini beans, rinsed and drained
1 tsp lemon zest
1/2 lemon
1/8 cup hot water
coarse salt to taste

Preparation:
Place cauliflower in a boiling pot of water and let it cook for 15 minutes or until it is tender. Drain the cauliflower and place it aside. Place the garlic in a food processor and process it until its minced. Add in the cauliflower, beans, paprika, olive oil, lemon zest, hot water, and half of a squeezed lemon. Puree it in the food processor until its smooth. Remove from bowl and add salt. Place in refrigerator in airtight container. You can serve olive oil on top of mix.

Adapted from Everyday Food – The Budget Issue