dip-a-liscious
In the past 6 months I have had a growing fascination with roasted cauliflower. I love the depth of flavour roasting brings out of it. I have used it as a base for fish, in gyoza and vegan ravioli previously, but there is always more that you can do with this gorgeous veggie.
The Moroccan Soup Bar, a Melbourne vegetarian haven, features a couple of dishes that taste suspiciously of roasted cauliflower and tahini. This is my version of one of their dips.
Roasting the Cauli
Clean a head of cauliflower (or what ever quantity you have handy) and break into smallish florettes. Mix in a bowl with a little olive oil (about a tablespoon or two). Spread in a roasting dish and bake.
I used a fan forced oven at 180c for about 25 minutes. In my old gas oven I would have set higher and cooked for longer.
Remove from oven when there is a fair splattering of golden brown.
Allow to cool.
Cauliflower and tahini dip
Take a little or a lot of your roasted cauliflower and place in a food processor.
Add some crushed garlic, lemon juice and tahini, then blend – use similar proportions as you would to make hommos (yes this is basically the same, substituting the cauli for chickpeas!). If unsure, start with 1 clove of garlic, the juice of half a lemon and a tablespoon of tahini. Keep tasting and adjust accordingly.
Season with sea salt.
Now add a little warm water and blend again. Keep adding water til you get a dip like consistency.
Goes well with crudités, pita chips or plain rice crackers.
Variation:
Toast and grind some cumin seeds.
Warning:
This dip is addictive!
The Moroccan Soup Bar, a Melbourne vegetarian haven, features a couple of dishes that taste suspiciously of roasted cauliflower and tahini. This is my version of one of their dips.
Roasting the Cauli
Clean a head of cauliflower (or what ever quantity you have handy) and break into smallish florettes. Mix in a bowl with a little olive oil (about a tablespoon or two). Spread in a roasting dish and bake.
I used a fan forced oven at 180c for about 25 minutes. In my old gas oven I would have set higher and cooked for longer.
Remove from oven when there is a fair splattering of golden brown.
Allow to cool.
Cauliflower and tahini dip
Take a little or a lot of your roasted cauliflower and place in a food processor.
Add some crushed garlic, lemon juice and tahini, then blend – use similar proportions as you would to make hommos (yes this is basically the same, substituting the cauli for chickpeas!). If unsure, start with 1 clove of garlic, the juice of half a lemon and a tablespoon of tahini. Keep tasting and adjust accordingly.
Season with sea salt.
Now add a little warm water and blend again. Keep adding water til you get a dip like consistency.
Goes well with crudités, pita chips or plain rice crackers.
Variation:
Toast and grind some cumin seeds.
Warning:
This dip is addictive!
Labels: dairy-free, dips, favourites, gluten-free, photos, recipes
posted by GS at 4:30 pm
3 Comments:
i have been to the Moroccan Soup Kitchen a few times and love the Chic pea bake thing they make. Can't remember whats actually in it but its heaven.
I like roasted cauli as a pasta sauce, with anchovies, breadcrumbs and lots of pepper, parsley and parmesan.
mmm
a friend gave me loads (4 heads) of fresh grown cauli... i roasted it with a package of that indian "curry for vegetables" spice mix and some olive oil - mixed it together and tossed the cauli in it. Then i did the basic tahini dip recipe with a touch of lemon juice... served with toasted pita at happy hour and all of it was gone in 2 hours.... super easy super fast and super good!
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