Cauliflower crostini with herb and coconut dip
Crispy vegetable balls made from cauliflower, carrots, psyllium husks, and spirulina – baked in the oven or grilled. Served with a fresh dip made from coconut yogurt, herbs, and olives. Vegan, light, and perfect as a snack or appetizer!
Cauliflower crostini with herb and coconut dip
Fancy a light, vegan snack packed with flavor? These cauliflower crostini are crispy on the outside, juicy on the inside, and go perfectly with a fresh coconut and herb dip. Ideal as a healthy appetizer or finger food!
🕒 Preparation time: approx. 45 minutes
Ingredients (for the balls)
- 400g cauliflower
- 200 g carrots
- 1 tsp spirulina (optional, for color & nutrients)
- 30 g psyllium husks
- Salt, pepper
- A squeeze of lemon or lime juice
- A pinch of nutmeg
Ingredients (for the dip)
- 150g coconut yogurt
- 1 tsp lemon juice
- Fresh parsley, finely chopped
- Salt & pepper
- Finely sliced olives
- Optional: some garlic
preparation
- Cook the cauliflower and carrots until soft, then roughly mash them.
- Finely grind the psyllium seeds and mix them with the spirulina, spices and lemon juice into the vegetables.
- Let the mixture soak for 30 minutes.
- Form small balls and bake at 180 °C for about 25 minutes – alternatively, cook in a contact grill until golden brown.
- Meanwhile, mix all the ingredients for the dip well and serve with the warm crostini.
💚Tip:
These little balls can also be prepared in advance and enjoyed cold – perfect for meal prep or as a party snack! If you like them spicier, you can mix in some chili or smoked paprika powder.
