Purple Cauliflower Dip
Per serving
A cauliflower-based dip for crudites. Serve with carrot sticks, celery sticks, red capsicum sticks, broccoli florets, purple cauliflower florets, mushroom quarters, spring onion sticks, and/or any other firm vegetables that strike your fancy. This should work with white cauliflower if purple is unavailable (shh, don't tell the recipe source!). Adapted from: http://www.purplecauliflower.com.au. The original recipe did not call for oil, but rather suggested dry-sauteing.
Ingredients
8 serv.Step-by-step instructions
- 1
Place a medium skillet over medium high heat. When skillet is hot, add the oil.
- 2
Saute the purple cauliflower, garlic, rosemary and cumin until cauliflower begins to change colour. Stir frequently, to prevent sticking or burning.
- 3
Once the change in colour is achieved, add 50 mls (just under 1/4 c) of water. Cook further until cauliflower is cooked through and mixture is again dry. If mixture is too thick and gluggy, add 10 - 15 ml (2 - 3 tsp) of cream or milk to correct consistency.
- 4
Place cauliflower mixture into a food processor with the cream cheese and blend well. Add lemon juice while mixture is being blended.
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