I know some people are never even going to read this first sentence because they stopped at the word "Cauliflower". Bravo to us, who are more enlightened, and in love with this little cabbage of joy. Cauliflower is one of those vegetables that a lot of folks think they don't like. I have a theory; They haven't had it done well. Not only does a quick roast of Cauliflower turn it into a mellow sweet earthy taste bud delight, it also softens it into a perfect appetizer spread. Hurry Curry Cauliflower Spread
As usual for me, I'll give you a few options with this recipe and also try to inspire you to come up with your own.
As usual for me, I'll give you a few options with this recipe and also try to inspire you to come up with your own. RECIPE:
1/2 head of Cauliflower cut up
2 Tbls. Olive oil
salt/pepper to taste
2 tsp. curry powder*
1 cup garbanzo beans* (if using canned, rinse and drain)
1 Tbls. lemon juice*
Place the cauliflower florets out on a parchment covered baking pan and drizzle all over with the olive oil.
Sprinkle with salt and pepper.
Roast in oven on 350F for 20-30 minutes, just til starting to brown.
Sprinkle with Curry powder, stir on pan, and continue roasting for 5 minutes.
Remove and cool on pan.
In a Food processor, combine roasted cauliflower, garbanzo beans and lemon juice. Pulse until smooth and spreadable. Taste for salt and pepper before removing to serving bowl. Garnish with a slice of preserved lemon.
Options*
Curry powder can be replaced with cumin, tarragon,coriander,dill, rye or your own idea.
Garbanzo beans can be replaced with Cannellini beans.
Lemon juice may be replaced with White wine, Balsamic vinegar or Lime juice, depending on your taste.
This can be made ahead, wrapped tight and refrigerated for up to one day.
I'd love to hear your own spin with this "sometimes controversial" veggie that I love.
1/2 head of Cauliflower cut up
2 Tbls. Olive oil
salt/pepper to taste
2 tsp. curry powder*
1 cup garbanzo beans* (if using canned, rinse and drain)
1 Tbls. lemon juice*
Place the cauliflower florets out on a parchment covered baking pan and drizzle all over with the olive oil.Sprinkle with salt and pepper.
Roast in oven on 350F for 20-30 minutes, just til starting to brown.
Sprinkle with Curry powder, stir on pan, and continue roasting for 5 minutes.
Remove and cool on pan. In a Food processor, combine roasted cauliflower, garbanzo beans and lemon juice. Pulse until smooth and spreadable. Taste for salt and pepper before removing to serving bowl. Garnish with a slice of preserved lemon.
Options*Curry powder can be replaced with cumin, tarragon,coriander,dill, rye or your own idea.
Garbanzo beans can be replaced with Cannellini beans.
Lemon juice may be replaced with White wine, Balsamic vinegar or Lime juice, depending on your taste.
This can be made ahead, wrapped tight and refrigerated for up to one day.I'd love to hear your own spin with this "sometimes controversial" veggie that I love.
6 comments:
I used to be one of those cauliflower haters. Then my friend convinced me that I would like it roasted. I gave it a try so now I am always curious if there are other ways that I will like it. I had a curry coconut milk soup that had cauliflower and I liked that as well! So I agree all the haters out there just haven't had cauliflower done right!
I love cauliflower and I am always looking for deelishus (I saw a sign once with it spelled like this!) appetizer hors doeuvre'ie dishes. Thanks Cath! It sounds like a winner.
I absolutely love cauliflower and this looks DIVINE!
I found you on FoodGawker and I just made this today. I made it with white beans and lime juice and I really like it. I threw in a little jalepeno for a little more zip. Its not as smooth as I would like, I thought about adding a little plain yogurt but I want everyone to try it as is.
Thanks for the great idea!
Thank you so much for sharing this recipe. I, too, found you via foodgawker.
I made the spread (using white beans) for a World Cup party. It was every bit as delicious as I'd hoped it'd be. The other guests heartily declared it the "new Summer treat".
Thanks again!!
Thank you SO much for this recipe. My husband hates cauliflower. Even when I roasted it, and it was perfection, he still didn't like it. But I made this recipe and he LOVED it. I tweaked it a tiny bit, like I do almost every recipe. But I am just so glad I found a way for my husband to eat yet another veggie he hates. (he hates all cruciferous veggies, silly man). Thank you again. It is SUPER DELISH!!!!
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