
Purple Cauliflower spread
Purple cauliflower is not always available but when it is at the market I grab it, if only for its colour. I like mixing the white, yellow and purple cauliflowers in salad, roasting them or making soup with one or two colours together.
This purple dude was sitting in my fridge and I just didn’t get around to it so finally I thought I’d roast it and make a beautiful purple dip or spread with it. The colour darkened after roasting but still maintained a nice vibrancy.
To make the spread I placed the roasted florets in the food processor with olive oil, salt, a small clove of garlic (could omit that) and a handful of fresh chives and started processing, adding as much oil as was necessary to keep it moving. It seemed like it was taking forever and I stopped the food processor a few times to scrape down the sides, but eventually it reached the consistency that I like (not too smooth, with a bit of texture). You can adjust the seasoning when you remove it from the processor. The dip was nice and bright.
To make it creamier I blended some of it with cashew cream. I was watching one of those health shows on Netflix and it made me not want to cook with dairy, for a while at lease, hence the cashew cream and not sour cream, but suit yourself. Sour cream would probably make it more tangy which is nice.
I served it with flatbread (a few recipes here), and quick pickled vegetables (recipe here). This would make a good dish for company or a nice snack for yourself or your family.
The colourful pottery platter in the image is courtesy of Shelley of Blue Apple Studio, a pottery studio where I have been taking classes. It’s so much fun, a truly organic experience to sit at the pottery wheel and throw (not sure I am using the correct terminology).
This is a no recipe type of thing but here are the general directions:
Ingredients:
1 head purple cauliflower
A handful fresh chives, or green onion
Olive oil as needed
Salt and pepper
Directions:
aBreak the cauliflower into florets, toss with olive oil and salt and roast in 400F oven until cooked through.
Remove from oven and let cool.
Place florets and chives in a food processor with about a 1/3 cup olive oil, salt and pepper and begin processing. You may need to stop the processor a few times and scrape it down to the blade with a spatula. It took me a while to get the consistency i wanted, not too smooth, with a bit of texture.
Remove from processor and taste. Adjust the seasoning.
To combine with cashew cream add cashew cream to the dip and mix, not blending it completely, allowing a few streaks of white and purple to remain.
Serve with flatbread and quick pickled vegetables.
Cashew cream:
2 cups cashews
Boiling water
1 cup water or as needed
1 dates
1 teaspoon lemon juice
A pinch of salt
Soak cashews in boiling water for a couple of hours or overnight.
Drain and discard water.
Place cashews in a blender with remaining ingredients and blend until smooth. You may need to add a bit more water but be careful not ot add too much. It should have the consistency of whipped cream.
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