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Sunday, July 10, 2011

Indian-Spiced Cauliflower Dip

My grandson with his watering duck.
Cauliflower's growing in the garden this year.  
1 cauliflower broken into florets (1/2 lbs.)
1 3/4 tsp. sea salt
1 Tbl. olive oil
1 tps. black mustard seeds
1 onion chopped fine.
1 Tbl. curry powder
1 Tbl. sugar
1 C. coconut yogurt
1 C. dairy-free sour cream
1/3 C. organic cilantro
1/4 tsp. nutmeg
1/4 tsp. cayenne pepper

   In a large pot boil water enough to cover bottom of pot by 2 inches.  Add 1/4 tsp sat.  Add florets and simmer until tender.  Drain.
   In a saute pan warm olive oil over medium heat.  Add mustard seeds, and cook until they stop popping.  Add onion and cook until clear.  Add curry, 1 1/2 tsp. sea salt, and sugar.  Cook until fragrant.
   Mash cauliflower and add onion mixture and remaining ingredients.
Serve with chips or sliced vegetables.

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