This recipe spoke to me. It practically yelled at me as I flipped through my sister's christmas present (thanks for sharing Rhi!). A Janelle Bloom recipe, this is so simple and tastes divine. It takes slightly longer than hummus to make, only because you've got to roast the cauliflour first. I changed her recipe a little to cater to more non-adventurous palates (NOT mine!), and I've made the abridged version twice now; a resounding success at both events.
Roast Cauliflour dip
Recipe originally from Janelle Bloom; has been adapted so would not look much like her original one now.
Ingredients
400g cauliflour
4-10 cloves of garlic (I'm a more is more kinda girl)
1 teaspoon cumin
1 teaspoon ground coriander
salt and pepper to taste
1 tin chickpeas (drained)
2 tablespoons tahini
juice of one lemon
a dash of chilli flakes
olive oil (the recipe calls for 60ml, I'm sure I've used much more than that...really enough that it emulsifies to the correct consistency)
Crusty bread to serve
2 tablespoons pine nuts, lightly toasted
Chop the cauliflour into small pieces (or blitz in the food processor!) and place on a baking tray with the garlic cloves (still in their paper....trust me on this) and drizzle with a small amount of zee good olive oil. Season with cumin, coriander, salt and pepper. Roast until tender.
Add cauliflour, the soft, mellow, sweet innards of the garlic cloves (sqeeze the cloves and the garlic just pops out easy peasy), chickpeas, tahini and lemon juice to the kitchen whizz and then while the machine is running slowly drizzle in the oil until the desired consistency is achieved. Taste. You may need to add more seasoning, depending on your taste.
Toast the bread (I like a turkish pide done in the oven) and slice and serve next to the dip. Drizzle with a small amount of olive oil and top with toasted pine nuts.
It makes a large amount. But keeps remarkably well if stored in the fridge. Have never tried the freezer (the dilemma of storing it long term has never been a problem) but would be worth a shot if you're only making it for one person, or you could halve or even quarter the recipe).
It will be difficult to stop at just one piece. In fact, I might just go have some now...
xxx
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