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Skordalia is a traditional Greek dip where potatoes are blended with olive oil, garlic, and vinegar. This version adds cauliflower to the mix and replaces vinegar with lemon juice for a lighter and more refreshing version. Use this as a dip with bread or as a side dish.

Cauliflower Skordalia [Vegan]

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  • 1 medium head of cauliflower, base and leaves removed
  • 4 medium Yukon Gold potatoes
  • 1/4 cup fresh lemon juice
  • 1/4 cup extra virgin olive oil
  • 4 large garlic cloves, finely minced
  • 1 teaspoon sea salt, plus more to taste
  • Finely ground fresh pepper, to taste
  • Finely minced fresh herbs (optional)


  1. Fill a large pot with about 1 inch of water. Place a steamer basket inside and top first with potatoes and then with the cauliflower. Cover with a lid and bring to a boil. Once boiling, reduce heat to medium-low and steam the cauliflower for about 12-15 minutes or until tender all the way through. Remove the cauliflower and place onto a plate to cool, add an extra cup of water to the pot (to make sure the steam water doesn't get too low), and once again cover with the lid. Continue to steam the potatoes another 15-20 minutes until they are tender all the way through. Set the potatoes aside and allow to cool 5-10 minutes until they are cool enough to handle.
  2. Peel the steamed potatoes, cut in quarters, and throw them into a large bowl along with the cauliflower, lemon juice, olive oil, garlic, and salt and pepper. Using an immersion blender or handheld mixer, purée the mixture until mostly smooth. You want to be careful not to blend it too much as the potatoes can become glue-like if puréed too much.
  3. Season with additional sea salt, pepper, and lemon to taste. Garnish each serving with freshly minced herbs and a drizzle of olive oil, if desired. Serve this dish immediately or chill in the refrigerator and bring to room temperature prior to serving.


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