Oh wow. Happy New Year. January is here!
I hope you have been making and eating lots of delicious food with your family and friends. We had this Roasted Cauliflower White Bean Dip during the holidays and each time it disappeared very fast. I was a little unsure when I took it to the first party. I put it on the table with all the food on it and I heard a couple of people say…”What’s that?”. “I don’t know, not sure” said the other. That can’t be a good sign. Hmmm, I high-tailed it outta there and got to a table of people who were talking. As I sat I heard another person say. ” Have you had some of that yellow dip with the cauliflower on top? I’m getting more ”
Oh how I do not trust my tastebuds sometimes. It was gone in a matter of minutes. It appeared again at Christmas, just cause I love cauliflower. Don’t you?
It would be perfect at any party or picnic.
I am looking forward to seeing what everyone has in their kitchen this month for our regular In My Kitchen Post. We don’t do presents much around here but I look forward to seeing what everyone else has scored. Please join in if you want by linking to Maureen’s blog orgasmic chef or just popping by to see what everyone’s got in their kitchen this January.
I still have some of these treats In My Kitchen.
The Fruit Mince Tarts, and the Fruit Mince Slice are delicious and one of my favourite things to eat at this time of the year. The Hazelnut and Chocolate brownies are gluten free and made with a new organic non gluten flour. I have been working on recipes with for Kialla Pure Foods website and this is one of them. Those little peanut butter and date truffles are also gluten free and very snickers like in taste. These are easy. Want the recipe?
OK back to the Roasted Cauliflower White Bean DIP……..
- 1 kg cauliflower cleaned and broken into florettes (approx 800 gm to 1 kg)
- 400 gm cannelini beans, drained (1 can)
- 120 ml olive oil
- 2 tablespoons Cumin
- 1 Tablespoon smoked paprika
- 1 teaspoon turmeric
- 1 teaspoon sea salt
- 1 clove garlic
- 1 teaspoon cumin
- 30 gm Dijon mustard (2 tablespoon)
- 1 Tablespoon tahini
- 125 ml olive oil
- 40 ml lemon Juice (1/2 large lemon, 2 Tablespoons)
- Salt and pepper
- Smoked Paprika/ dukkah mix and roasted nuts to finish
- * You'll need a little water too.
- Oven 180 C/ 360 F
- Toss the small cauliflower pieces in olive oil, smoked paprika, cumin, turmeric and salt ( you can also use really finely chopped stalk too if you like). Spread them onto an oven tray in a single layer (you may have to use two trays).
- Roast for up to an hour ( fan forced may be shorter) or until nicely browned and well softened. Set aside about a cup of roasted cauliflower for the finished dip. Pour the rest of the cauliflower, drained beans, garlic, spices, Dijon, tahini, oil and juice into the processor and blend till it is as fine as you can get it, scraping down the sides occasionally.
- Now, taste the dip. If you want a dip that is a bit softer add a ¼ cup of water at a time, till you reach the consistency you like. If you like more lemon replace some of the water with that. Add a little salt.
- To serve the dip, pour into a nice flat bowl and spread to the sides. Sprinkle with the extra cauliflower, roasted nuts or dukkah and extra smoked paprika and a splash of olive oil if you like!
Happy New Year and thanks for reading!