New Years Dip Quartet: roasted cauliflower dip

Posted on | December 30, 2011 | 19 Comments

Weekend Cooking is open to anyone who has any kind of food-related post to share: book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. It is hosted by Beth Fish Reads.

New Year’s eve is nearing and, with a sigh, I have to conclude that 2011 just flew by. No time for sadness though, because I’ve got great things planned online and offline for 2012. So, bring it on! After the culinary exploits of the past week, I – and you perhaps also – don’t feel like putting a very elaborate meal on the table. Especially because we’re just spending it with the two of us, and the cats. Small bites of food, good bread with delicious dips and a simple soup, is what I will be aiming for. You can’t go wrong with that, right? I encourage you to try the following recipe!

Roasted cauliflower dip

(recipe adapted from here)

1/2 head (approx. 200 g) of a small cauliflower
100-150 ml plain yogurt (or soy yogurt, if vegan) to taste
1 tbsp olive oil
2 cloves of garlic, chopped
1 shallot or 1/2 onion, chopped
1/2 tsp curry powder
1/4 tsp coriander
1/4 tsp ginger
1/4 tsp cumin
salt & pepper
juice of 1/2 to 1 lemon, to taste

Preheat the oven to 190 C / 375 F degrees. Line a baking dish (one that will fit your cauliflower pieces) with aluminium foil. Wash and cut the cauliflower into small pieces. Pat dry and transfer to baking dish. Mix garlic and shallot/onion in. In a bowl, mix all remaining ingredients except the lemon juice until well combined, then add this to the baking dish, making sure that all the cauliflower is covered. Put into the oven and bake for about 30-40 minutes. Check with a knife to see whether the cauliflower is done, a knife should easily cut through.
Transfer to a food processor and blend until you’ve got a puree. Add lemon juice and yogurt to create a smoother consistency. Check to see if the dip needs more salt or pepper and add some to taste. Transfer to a bowl or tupperware and let it cool.

Serves 6-8. Eat with naan bread, crackers, or whatever tickles your fancy. Serve alongside other dips, or with a curried tomato-lentil soup to make a meal. I didn’t have the patience to wait for the dip to cool, and I can guarantee it’s just as tasty!

Get your dip on with three other fabulous dips:
Blue cheese, egg and walnut spread (by Janny An, in Dutch)
Carrot spread (by Gnoe)
White bean pâté (by Uniflame)

Category: Kitchen
Tags: Weekend Cooking

Comments

19 Responses to “New Years Dip Quartet: roasted cauliflower dip”

Gnoe (@Graasland)
December 30th, 2011 @ 20:17

Mmmmm now I’m craving that tomato soup recipe as well! The dip is a must-make, will definitely do so sometime!

We’re celebrating New Year’s Eve with just da kittehs too. Will be fun.

[Reply]
Judith / Leeswammes
December 30th, 2011 @ 21:58

Another great recipe! I like it that you put it all in the oven and hey presto, nice dip!

[Reply]
Chinoiseries Reply:
December 30th, 2011 at 21:59
Thanks! Also, if you don’t feel like a dip, you could just roast up the cauliflower in its marinade and serve it as a side dish! I have done it before and it’s great with anything Indian-inspired

[Reply]
Judith / Leeswammes Reply:
December 30th, 2011 at 22:01
That sounds like a great idea too! Thanks.

[Reply]
JannyAn
December 31st, 2011 @ 09:38

mjammie. Next time the recipe of the tomato-lentil soup?

[Reply]
Uniflame
December 31st, 2011 @ 09:38

This dip does sound great! I will surely try this when I have cauliflower again in my veggie bag

[Reply]
Chinoiseries Reply:
December 31st, 2011 at 16:43
Yay! Well worth it! You could halve the recipe, or only puree half of it and serve the other half as a side dish

[Reply]
Beth F
December 31st, 2011 @ 13:58

Again let me say how much I love this joint post. I am always looking for great appetizers. We love cauliflower and this sounds so good. I love the idea of serving it with soup.

[Reply]
Chinoiseries Reply:
December 31st, 2011 at 16:44
Thanks Beth We all had great fun doing this! In fact, we’re already planning the next joint post… tofu/tempeh was mentioned

[Reply]
caite@a lovely shore breeze
December 31st, 2011 @ 14:59

califlower is a nice neutral veggie that can take on a lot of flavors. have to try this…

[Reply]
Chinoiseries Reply:
December 31st, 2011 at 16:44
Exactly! Cauliflower can be used in so many different ways One of my fave veggies for sure!

[Reply]
Carol @There's Always Thyme to Cook
December 31st, 2011 @ 15:46

Love the group posts, such great dips! The roasted cauliflower looks so good, definitely trying this one, too. Perfect along with the delicious looking tomato soup!

[Reply]
Chinoiseries Reply:
December 31st, 2011 at 16:45
Thanks Carol I can’t wait to try out the other dips either, I love the idea of crusty breads and little bowls of dips/spreads. Makes me feel like I’m on holiday

[Reply]
Esme
December 31st, 2011 @ 18:05

I like dips like this that are healthy. Enjoy your new year’s. The curry and cumin are a great combination.

[Reply]
Fay
December 31st, 2011 @ 18:45

This dip would go well with pita chips, I think. Looks tasty.

[Reply]
Peggy @ Peggy Ann's Post
December 31st, 2011 @ 18:52

sounds good! I love bread any way any how! Happy New Year

[Reply]
Lisa@ButteryBooks
January 1st, 2012 @ 18:14

That dish sounds so delicious…and healthy! Happy New Year!

[Reply]
michelle
January 1st, 2012 @ 18:56

This sounds really delicious. I love roasted cauliflower and the spices would perfect flavor. Thank you for sharing this recipe.

[Reply]
Confetti Bento (#168) and Cauliflower Spreads « Graasland
January 17th, 2012 @ 17:08

[...] a nut mix of almonds & pistachios and a vegan variation of the cauliflower dip Chinoiseries shared in our New Year’s Dip Quartet, topped with a black [...]