Purple Cauliflower Dip Recipes
PURPLE CAULIFLOWER DIP
A cauliflower-based dip for crudites. Serve with carrot sticks, celery sticks, red capsicum sticks, broccoli florets, purple cauliflower florets, mushroom quarters, spring onion sticks, and/or any other firm vegetables that strike your fancy. This should work with white cauliflower if purple is unavailable (shh, don't tell the recipe source!). Adapted from: http://www.purplecauliflower.com.au. The original recipe did not call for oil, but rather suggested dry-sauteing.
Provided by Heather U.
Categories Cauliflower
Time 30m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 9
Steps:
- Place a medium skillet over medium high heat. When skillet is hot, add the oil.
- Saute the purple cauliflower, garlic, rosemary and cumin until cauliflower begins to change colour. Stir frequently, to prevent sticking or burning.
- Once the change in colour is achieved, add 50 mls (just under 1/4 c) of water. Cook further until cauliflower is cooked through and mixture is again dry. If mixture is too thick and gluggy, add 10 - 15 ml (2 - 3 tsp) of cream or milk to correct consistency.
- Place cauliflower mixture into a food processor with the cream cheese and blend well. Add lemon juice while mixture is being blended.
Nutrition Facts : Calories 124.2, Fat 11.7, SaturatedFat 6.5, Cholesterol 31.2, Sodium 238.4, Carbohydrate 3.1, Fiber 0.8, Sugar 0.9, Protein 2.8
PURPLE CAULIFLOWER SOUP WITH WALNUT OIL
Here's another recipe for colored cauliflower. But if what you have is white cauliflower and white potatoes, they will work just fine and the soup will be delicious--just not purple. If you're counting calories, you can use skim or low fat milk.
Provided by Chef Kate
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a medium saucepan, melt butter over medium-low heat, add leeks and cook until soft, about 5 minutes.
- Add cauliflower, potatoes, milk and salt and bring to a simmer.
- Cover and simmer on low heat until vegetables are soft, about 25 minutes. Do not boil.
- Remove the vegetables from the heat, let cool slightly and purée them in a blender, with an immersion blender or in a food mill. (If using an immersion blender, cover with a towel to avoid splattering.).
- If serving warm, reheat gently and serve with a drizzle of walnut oil.
- If serving cold, chill in the refrigerator before serving (also with walnut oil).
Nutrition Facts : Calories 207.5, Fat 11, SaturatedFat 6.4, Cholesterol 32, Sodium 366.8, Carbohydrate 18.9, Fiber 2.6, Sugar 15.8, Protein 10
ROASTED PURPLE CAULIFLOWER WITH GOUDA
A bright, nutty, savory side dish with a meaty complexion. I don't care what people say: you can taste the purple!!
Provided by Granny Fay
Categories Cauliflower Side Dishes
Time 1h50m
Yield 4
Number Of Ingredients 6
Steps:
- Place cauliflower into a covered container. Add a bit of lemon zest if desired and all of the lemon juice. Add enough oil to lightly coat florets. Add garlic, olive oil, salt, and pepper. Cover the container and shake well.
- Leave at room temperature to marinate for 1 to 5 hours.
- Preheat the oven to 400 degrees F (200 degrees C).
- Transfer cauliflower to a baking dish.
- Bake, uncovered, in the preheated oven until florets turn dark purple and start to brown, about 30 minutes. Sprinkle with Gouda cheese and bake for 5 more minutes. Serve immediately or save for later.
Nutrition Facts : Calories 182 calories, Carbohydrate 12 g, Cholesterol 34.2 mg, Fat 11.8 g, Fiber 4.8 g, Protein 10.8 g, SaturatedFat 5.8 g, Sodium 290.2 mg, Sugar 4.1 g
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