Purple Cauliflower Dip
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
2 cups
- Serves:
- 8
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
- 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 SUBMITTED BY
Heather U.
United States
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.