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.

• Ready In: 30 mins
• Serves: 8
• Yields: 2 cups

Ingredients

• 1⁄2 lb  purple cauliflower, cut into small pieces
• 1  teaspoon fresh rosemary
• 1  tablespoon extra virgin olive oil
• 1  garlic clove, chopped
• 1  teaspoon cumin
• 1  lemon, juice of
• 8  ounces cream cheese, softened and diced small
• 1⁄2 teaspoon salt, to taste
• 1⁄4 teaspoon pepper, to taste

Directions

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.