Purple Cauliflower Dip

"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."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
30mins
Ingredients:
9
Yields:
2 cups
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • Place a medium skillet over medium high heat. When skillet is hot, add the oil.
  • Saute the purple cauliflower, garlic, rosemary and cumin until cauliflower begins to change colour. Stir frequently, to prevent sticking or burning.
  • 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.
  • Place cauliflower mixture into a food processor with the cream cheese and blend well. Add lemon juice while mixture is being blended.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

My husband, 10-year-old son, and I live in the Greater Boston area. I love to cook, and spend tons of time drooling over recipes.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes