I have been pretty into dips lately, dips of all kind. Hummus and whole wheat flat bread has been my go-to “I just got home from work and I am hungry and need something to hold me over until dinner”/”I just got out of work and I am starving so I accidentally eat too much dip and then am not hungry for dinner” snack. Oops. I currently have a spicy avocado hummus in my fridge that I cannot wait to dominate. But, as I am writing up this post, I also wish I had more of this roasted cauliflower dip. But alas, I don’t… because I finished this in maybe 2 sittings. Classic me.
Cauliflower doesn’t get enough attention. Since it is white, it is often assumed that it lacks the nutritional value of its green brethren. However, it is still a cruciferous vegetable that you should consider putting into your weekly mix! Its flavor is a bit subtler, so it is easy to sneak it into more dishes. If you put broccoli into something, it immediately becomes a broccoli dish. But think of cauliflower as more of a healthy blank canvas. In this dip, roasting it intensifies its flavor a bit and is a great canvas for the bright flavors of ginger, lemon, and sesame. The texture was that of hummus, however it tasted completely different that hummus, in the best of ways. It is also a bit lighter, so you won’t completely ruin your appetite if you have this as a pre-meal snackaroo. I can’t even handle how good this ended up being. And I kind of hate that I am not making/eating this right now.
Roasted Cauliflower Dip
I don’t remember where I saw the inspiration for this, I think maybe in a Huffington Post e-mail?
- 1 head of cauliflower, broken down into flowerets
- 4 tablespoons olive oil
- 2 tablespoons freshly minced ginger
- 4-6 cloves garlic
- 3 tablespoons tahini
- 3 tablespoons fresh lemon juice
- ¼ cup freshly chopped cilantro
- Whole wheat pita, for dipping shoveling into face
- Salt and pepper
- Preheat the oven to 450F.
- Toss the cauliflower with the oil, ginger, garlic cloves, and a few shakes of salt and pepper.
- Spread mix onto a rimmed baking sheet and roast for 40 minutes, stirring 20 minutes in.
- Remove from oven and let cool slightly.
- Transfer roasted cauliflower to food processor and add the tahini and lemon juice.
- Pulse into well combined and add salt to taste.
- Add the cilantro and pulse until just incorporated.
- Transfer to bowl and serve eat entirety of bowl with whole wheat pita bread.
A pretty cloud I saw outside my window while taking these photos :-).
My loveliest of loves had a small gathering at her place this past weekend. I eagerly offered to bring some delectable bites upon receiving the invite. I offered with the highest of aspirations and the best of intentions. I set to looking through my fancy cookbooks and selected barley risotto cakes with a smoked onion-chipotle sauce. Yum.
Long story short? It was a disaster. Seven pm rolled around and I had this soupy messy of al dente barley, that laughed at the thought of being formed into a ball. Luckily I had also made cookies (rosemary shortbread cookies, which you will be seeing soon), so I didn’t feel too bad abandoning the risotto balls.
Heres the deal though: I had already made the smoked onion-chipotle sauce, which was like fiery angels dancing on my tongue. Legit, my roommates and I were gathered around the bowl with spoons and dumb smiles on our faces. Except for resplendent R, who hates eating spicy foods after napping. I was so excited to share it, and it really saddened me to pour it into a tupperwear container and store it in the fridge while I went galavanting.
But alas, the plot thickens. Turns out this is the most delicious sauce and it can be put on anything. Or eaten by the spoonful. Whatever. Sunday evening, it made its way onto some pizza, per the suggestion of nebulous N. A sweet potato and kale pizza, to be exact. More to be said on that later.
My suggestion? Go make this sauce. Then figure out what you are going to do with it. It is like a cross between tomato sauce, salsa, and barbecue sauce. And anyone who knows me knows my feelings on barbecue sauce. I could spend at least 30 minutes proclaiming my love of and strange habits with barbecue sauce, but that isn’t a digression we are going to take now. So basically, you could use this sauce on anything that calls for any of the above. I can also imagine that it freezes well, so having a baggy or two of this in the freezer seems like a good idea to me.
Smoked Onion-Chipotle Sauce
Adapted from The Millennium Cookbook
- 1 tablespoon canola oil
- 2 red onions, smoked and sliced (or 2 onions, sliced + 2 teaspoons liquid smoke)
- 1/4 dry red wine
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 2 cups fresh or canned crushed tomatoes
- 1/4 cup canned chipotles in adobo
- 1 cup vegetable stock
- 2 teaspoons salt
- Saute the onions in the canola oil and red wine over medium heat for about 12 minutes.
- Add the cumin and oregano and sauté for 2 additional minutes.
- Add the honey, vinegar, tomatoes, chipotle, stock, and salt and simmer for about 15 minutes.
- Carefully transfer to blender (in batches) and blend until smooth.
- Enjoy immensely!