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.
Browse all of our Cauliflower dishes and all of our Dips, Spreads, and Purees.