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Dips, Pestos and Crostini Spreads
(More dips, pestos and crostini spread recipes)

Cauliflower Purée
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Ingredients
1 Cauliflower
4 Tbs. Rosemary flavored extra virgin olive oil
1 Tsp. Dried lemon mint, crushed
1 Small garlic clove
1 Tsp. Lemon pepper
• Sea salt to taste.
Preparation
• Wash cauliflower thoroughly, separate florets and blanch them in hot water for 5 minutes.
• Pulse garlic in a food processor until minced.
• Add cauliflower and pulse until mashed.
• Add all ingredients and mix thoroughly.
Marinated Portobello Mushrooms Served with Cauliflower Purée
Click on the images above to see larger pictures
Comments
• Instead of sea salt you may use Spike Original Magic.
• You may also add the juice of 1/2 lemon and, if you like spicy food, hot chile pepper to taste.
• In the picture above the Cauliflower Purée is served as a base for Marinated Portobello Mushroom in a delightful combination.
• There is also a richer variation of this recipe which features celery, fennel, fresh tarragon and curry.
• Stored in the refrigerator in a glass container and topped by a thin layer of EVOO the Cauliflower Purée last for over a week. Glass containers are always recommended, as toxic chemicals from plastic containers tend to leach into conserved refrigerated food.
• It is important to sterilize the long-term storage jars with boiling water and put them in a warm oven to dry.
• Very good and healthful for quick snacks spread on bread or crackers. It is also excellent as a side dish with steaks, grilled meat, mushrooms, or seafood.


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    7. Sweet Devil's Pesto – September 30, 2010
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    9. Large Lima Bean Purée – August 8, 2010
    10. Mixed Nut, Seed, Soy Bean, and Cilantro Pesto – July 9, 2010
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    13. Wild Onion Brined in Balsamic Vinegar and Kalamata Olives Dip – June 17, 2010
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    October 17, 2010
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