Best EVER Winter Vegetable Platter
A classic vegetable platter gets a winter makeover with seasonal produce and two creamy, vegan dipping sauces.
Servings: 8 servings
Calories: 262kcal
Ingredients
For the Garlicky Cauliflower Almond Butter Dip:
- 1 tablespoon plus 1/4 teaspoon salt, divided
- 7 cups cauliflower florets (about 1 medium head of cauliflower)
- 4 large cloves garlic, peeled
- 1/2 cup unsweetened vanilla almond milk
- 1/4 cup almond butter
- 2 teaspoons white balsamic vinegar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon pepper
- Dash of cayenne
For the Thai Peanut Dipping Sauce:
- 2/3 cup creamy peanut butter
- 1/4 cup rice vinegar
- 1 tablespoon honey (or agave nectar)
- 1/2 cup hot water
- 2 teaspoons sambal oelek
For the platter:
- 6-8 rainbow carrots, peeled and cut into sticks
- 6-8 radishes, tops removed and cut into halves or quarters
- 2 bunches Belgian endive (bonus if you can find one purple and one green bunch)
- 1 large fennel bulb, cut into sticks
Instructions
To make the Garlicky Cauliflower Almond Butter Dip:
- Bring a large pot of water with 1 tablespoon salt to a boil. Once water is boiling, add cauliflower and garlic cloves and cook until cauliflower is fork tender, about 6 minutes.
- Using a slotted spoon or small sieve, scoop out the cauliflower florets and garlic cloves and place in a blender. Reserve cooking water.
- Add almond butter, almond milk, white balsamic, cinnamon, nutmeg, cayenne and salt and pepper to blender. Turn blender on low and slowly add ¾ - 1 cup of the reserved cooking water, until the mixture has reached a creamy consistency. Transfer to a resealable container and refrigerate for at least 30 minutes before serving, or up to three days.
To make the Thai Peanut Dipping Sauce:
- In a medium mixing bowl, whisk together the peanut butter, rice vinegar, honey, hot water and sambal oelek. Transfer to a resealable container and refrigerate for at least 30 minutes before serving, or up to three days.
To assemble the platter:
- Place dipping sauces in two small bowls and place in center of platter. Surround with all of the vegetables and serve immediately.
Nutrition
Calories: 262kcal | Carbohydrates: 24g | Protein: 11g | Fat: 16g | Saturated Fat: 3g | Sodium: 249mg | Potassium: 1143mg | Fiber: 10g | Sugar: 9g | Vitamin A: 10461IU | Vitamin C: 58mg | Calcium: 173mg | Iron: 2mg