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:
30mins
Serves:
Yields:
Units:

ingredients

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.
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RECIPE MADE WITH LOVE BY

@Heather U.
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@Heather U.
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"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."
 

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  1. Heather U.
    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.
     
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