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:
1 head purple cauliflower
A handful fresh chives, or green onion
Olive oil as needed
Salt and pepper
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.
2 cups cashews
1 cup water or as needed
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.