Roasted Cauliflower Dip

When I first set out to make this it was going to be a cauliflower mash, something that could sorta take the place of mashed potatoes. Well that failed. When I took the vegetables out of the oven they looked burned. So instead of tossing them I threw them into the food processor, threw some oil in and blended.

I had no clue what it was going to taste like but when I opened the lid to the food processor the smell was amazing. The roasted garlic smell was almost overwhelming but in a good way. When I finally did give it a taste it was amazing! The taste of the roasted garlic and cauliflower were so amazingly intense. I decided right then and there to abandon the cauliflower mash, for now, and focus on this new roasted cauliflower and garlic dip (or spread).

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Directions:

The first thing you need to do is trim up that unruly cauliflower head. If you have one that’s already trimmed then lucky you! 

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It’s simple really, just flip the head over and whack the stalks off.

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Then you just take your knife and cut into the stalk diagonally and the cut all the way around.

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See, it’s not all that hard. Then again I have had a LOT of practice lately.

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Ta-Da! Now we have a nice trimmed up head of cauliflower. Though this one is a large head because that’s all the local produce store is selling right now.

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If you have a full sized food processor then this size is just fine but if you have a small one like I do then you need to break them down into bite-sized pieces, which I did not do…..

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Then you need to take your onion and cut it in half lengthwise. Then you need to cut it in strips widthwise. *Apparently spell check has informed me that even though lengthwise is a word widthwise is not….stupid spell check. -_- *

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Garlic.

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Place three Tablespoons of whatever food grade oil you like in a large bowl along with half a teaspoon of pepper and then the vegetables.

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Put a lid on the bowl or cover with something and then shake all of your frustration out. Seriously, get mad at it.

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Now place the vegetables on a roasting pan or a cookie sheet with a wire rack on it. *Yeah I know it’s the worlds smallest roasting pan but it’s also the worlds smallest oven and it came with the apartment.*

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Now you roast them in a 450 degree oven for between 30 and 45 minutes. You really should keep an eye on them.

Tip: Here is an important thing that I discovered. The longer you let them roast the stronger the taste will be. The above makes a very light tasting dip. The first batch I made I thought I had actually burnt. Seriously most everything was brown or black. I threw it in the food processor anyway and it was amazing.  

The next thing you do is place everything into your food processor and turn it on. Then you drizzle in oil until it’s reached the consistency you want. Yeah, I totally forgot to take pictures of that step but I’m sure you’re smart enough to figure that one out. 

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This stuff is great on crackers or even as a sandwich spread.

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This is how dark the mostly burnt batch came out.

Recipe Card

Recipe Card 4x6

Recipe Card 4×6

Roasted Cauliflower Dip
 
Author: Chris
Prep time:
Cook time:
Total time:
Serves: 10 Serving Size: 1/4 Cup
When I first set out to make this it was going to be a cauliflower mash, something that could sorta take the place of mashed potatoes. Well that failed. When I took the vegetables out of the oven they looked burned. So instead of tossing them I threw them into the food processor, threw some oil in and blended. I had no clue what it was going to taste like but when I opened the lid to the food processor the smell was amazing. The roasted garlic smell was almost overwhelming but in a good way. When I finally did give it a taste it was amazing! The taste of the roasted garlic and cauliflower were so amazingly intense. I decided right then and there to abandon the cauliflower mash, for now, and focus on this new roasted cauliflower and garlic dip (or spread).
Ingredients
  • 1 Medium Cauliflower
  • 1 Small Sweet Onion
  • 2 or 4 Cloves of Garlic
  • 1/2 tsp. Black Pepper
  • Oil
Instructions
  1. Trim the Cauliflower
  2. Then you take your knife and cut into the stalk diagonally and the cut all the way around.
  3. Break down the floretes
  4. Then you need to take your onion and cut it in half lengthwise. Then you need to cut it in strips widthwise.
  5. Place three Tablespoons of whatever food grade oil you like in a large bowl along with half a teaspoon of pepper and then the vegetables.
  6. Put a lid on the bowl or cover with something and then shake all of your frustration out. Seriously, get mad at it.
  7. Now place the vegetables on a roasting pan or a cookie sheet with a wire rack on it.
  8. Now you roast them in a 450 degree oven for between 30 and 45 minutes. You really should keep an eye on them.
  9. The next thing you do is place everything into your food processor and turn it on. Then you drizzle in oil until it’s reached the consistency you want.
 
Notes
Tip: Here is an important thing that I discovered. The longer you let them roast the stronger the taste will be. The above makes a very light tasting dip. The first batch I made I thought I had actually burnt. Seriously most everything was brown or black. I threw it in the food processor anyway and it was amazing. [br][br]Nutrition:[br][br]Calories 26[br]Protein 1.42g[br]Carbs 5.59g[br]Fat 0.19g[br]Cholesterol 0mg[br]Sodium 20.3mg[br]Potassium 217.9mg[br]Phosphorus 35.5mg[br]Calcium 20.5mg[br]Fiber 1.52g

 

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3 Responses to “Roasted Cauliflower Dip”

  1. DevonTexas says:

    Wonderful idea! You should submit this to the Davita menu site. I like that you offer all the advice… like darker is more flavorful. I would be worrying over it while in the oven at 450 for so long. But this it’s reassuring to know the longer it roasts, the better the flavor.

  2. KMS says:

    Delicious! I roasted it dark per your advice, and the flavor is fabulous.

  3. This sounds delicious!

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