Purple Cauliflower Dip Recipes

Steps:

• Pour water into a medium saucepan to a depth of 1/4"; add cauliflower and garlic. Cover, bring to a boil over high heat, and cook until florets are very easily pierced with a paring knife, about 10 minutes. Drain and set aside.
• Meanwhile, heat 2 Tbsp. oil in a large skillet over medium. Add onion, cumin, and 1 tsp. salt and cook, stirring often, until onion is translucent, about 3 minutes. Increase heat to medium-high and cook, stirring often, until onion is golden brown, about 5 minutes more.
• Transfer onion mixture to a blender. Add yogurt, lemon zest and juice, reserved cauliflower, and remaining 1 tsp. salt and purée until smooth. With the motor running, add 2 Tbsp. oil in a steady stream until well combined. If dip is too thick, blend in 1 Tbsp. water at a time to reach desired consistency. Let cool to room temperature.
• To serve, spread dip in a wide bowl or platter. Drizzle with oil and top with parsley. Serve with romaine hearts and endive leaves alongside for dipping.
• Do Ahead
• Dip can be made 5 days ahead; cover and chill.

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.