Pink Cauliflower Dip

IMG_4329

Sometimes the only thing that makes  a vegetable appealing is everything…but it. A flavorful dressing, sauce, or dip can make the difference between a blah, force-fed meal and one that you inhale in 5 minutes flat. This dip ensures the latter.

I hate cooking with cauliflower and broccoli. Sure, I love their taste (nothing beats a broccoli and cheese [and lots of it] casserole), but they’re tough, often a hit-or-miss in terms of cooking properly, and can get messy when preparing.

But, I found that by steaming in a covered saucepan with only 1-inch deep water boiling at the bottom, cooks these cruciferous vegetables quickly and hassle-free.

IMG_4290IMG_4292

I either eat them as such, seasoned with salt, pepper, nooch (nutritional yeast), and butter or I puree them to make something a bit more creative.

Pink Cauliflower Dip

by GK

Ingredients

  • 1 head cauliflower, steamed
  • 1 tbsp chopped chives (leave some for garnish)
  • 2 tbsp chopped basil
  • 1 tsp mustard
  • 1/2 roasted beet
  • Juice of 1/2 lemon
  • 2 garlic cloves
  • 1/4 cup olive oil
  • Salt and pepper to taste

Instructions

Tonight, I tossed the cooled-down, steamed cauliflower (an entire head) with 1/2 roasted beet, 1 tbsp chopped chives, 2 tbsp chopped basil, 2 cloves garlic, 1 tsp mustard, the juice of half a lemon, salt and pepper and 1/4 cup of high-quality extra-virgin olive oil.

IMG_4302IMG_4313IMG_4317IMG_4318IMG_4319IMG_4320IMG_4321IMG_4326

The texture is creamy, but light. The taste has an overtone of “what is that?!” (but totally in a good way). The mustard cuts the neutrality of the cauliflower and the garlic – to say nothing of its stellar color – gives it enough oomph to make it gather a crowd on any dinner table or appetizer spread at a party.

This recipe’s flavors are more pronounced when cold, but it pairs wonderfully with white fish or used as a thicker salad dressing for otherwise uninspired greens.

My dip was in good company, aside some broccoli that had been steamed and cooked with garlic. Garnish with chives.

IMG_4328

IMG_4336

Enjoy this versatile dip!

xo Aylin

Print Friendly
  • http://letscookandbefriends.blogspot.com/ Margarita

    Hello Aylin,
    I stumbled upon your blog somewhere… I stalk so many, I don’t remember. Anyway, this dip looks awesome, I would even eat this with some crackers.

  • http://eatrecyclerepeat.com/ Eatrecyclerepeat

    I love to roast cauliflower and broccoli (when it isn’t meltingly hot out of course!). But we’ve have a cold June here in japan so I’ve managed to sneak in a lot more oven time than usual. If you have the opportunity, I would roast batons of cauliflower or broccoli with olive oil and herbs of your choice. I like to eat them as an afternoon snack, at room temperature topped with some toasted nuts.

    • http://www.glowkitchen.com Aylin

      Sounds delicious!!!