Natalie Norman

Spicy Thai Cauliflower Spread with Coconut and Ginger

Spicy Thai Cauliflower Spread with Coconut and Ginger

You know I love a delicious, easy-to-make spread, pate, or dip! These types of raw food recipes are so versatile because you can use them in many ways: salads, sandwiches, appetizers, or main courses. Here, I’ve used this spread for a festive appetizer atop fresh sliced zucchini rounds and topped with diced cherry tomato. So get out your food processor and let’s go!


Spicy Thai Cauliflower Spread with Coconut and Ginger


1 medium-sized head of cauliflower*
1 cup celery
1 cup carrot
2-3 green seeded jalapenos (3 can make it HOT, so start with 2)
2 tablespoons raw coconut butter or coconut oil
¼ cup nutritional yeast flakes
1 tablespoon fresh grated ginger
1 pinch pink salt or to taste (optional)
4-5 medjool dates, pits removed

*Here, I've used an orange-colored “carnival cauliflower,” but any type will work.


Give your veggies a rough chop before adding to your food processor bowl. Pulse, process, pulse, scrape down, repeat, until all ingredients form a smooth, spreadable consistency. Taste and adjust for the right balance of the following: Salt-Jalapeno-Dates. You want to get the right mix there, and all jalapenos and dates are different sizes and flavors. Not too sweet, not too spicy, that’s the goal. The right balance will ensure this. Learn your palette, learn what you like, experiment, and most of all, HAVE FUN! Make ART in your kitchen every day.

Serve…any way you wish! Copy my featured presentation or eat by the spoonful – there’s no wrong way.

Yours in delicious heath!

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