Another vegetable that can be blended into a puree to make a delightful dip, spread, or base for a vegetable dish, is cauliflower. Here I have made a puree from spiced, roasted cauliflower, but it can just as easily be made from steamed cauliflower (pop into the oven for 15 or 20 mins afterwards to remove excess moisture).
Here I have topped it with an Eggplant, Onion and Saffron dish (delicious), but it can be used with any vegetable dish, or simply layered with radishes, feta, grated carrot, pomegranate kernels, etc, and eaten with flatbread.
Similar dishes include Red Capsicum and Feta Dip, Roasted Cauliflower, Garlic and White Bean Puree, Cannellini Bean Puree with Pickled Mushrooms and Pitta Croutons, and Roasted Cauliflower with Cumin.
Roasted Cauliflower Tahini Puree
1 cauliflower (approx 850g)
3 cloves garlic
4 Tblspn olive oil
1 tspn coriander powder
0.5 tspn cinnamon powder
1 tspn cumin powder
0.5 tspn turmeric powder
0.25 tspn chilli powder
sea salt and black pepper
80g cream or milk
40g tahini paste
1 tspn honey
juice 1 lemon or lime
160g Greek yoghurt
1 Tblspn olive oil
Heat the oven to 180C.
Trim the leaves from the cauliflower, reserving them unless they are old and limp. Cut the cauliflower into medium sized florets. Place them in a bowl with the reserved leaves, whole garlic cloves, oil, spices, salt and pepper and mix well. Rub the oil and spices into the florets until all are coated well, and tip them onto a baking paper lined oven tray. Make sure they are in a single layer.
Place the tray into the oven and roast for 1 hour or until the cauliflower is tender. Check every 20 minutes, remove any leaves, garlic and cauliflower that is cooked, and turn the remaining over.
Remove the skins from the garlic, and add it with the cauliflower to a food processor or blender. Blitz, then add the milk, oil, honey, tahini, lemon/lime juice and half the yoghurt. Blitz until smooth. Add more yoghurt if necessary and stir through or process again.
Taste and adjust for salt and lemon juice.
Put the cauliflower in a food processor. Blitz thoroughly. Then add the milk, tahini paste and lemon juice. Blitz for another minute – until the puree becomes smooth. Add half the yoghurt and blitz a bit more. Fold in the remaining yoghurt using a spoon or a spatula. Check for seasoning – add more salt and / or lemon juice if you wish.
It will keep for a day or two in the fridge. If it thickens up, add a little more milk or yoghurt.
Use as a dip, spread, or base for other dishes such as a wet Eggplant Kuku or roasted chickpeas.
recipe notes or alternatives
Blend with some cooked chickpeas or cannellini beans.