Greek Cauliflower Dip Food

CREAMY CAULIFLOWER DIP

Creamy Cauliflower Dip image

Earthy and rich without being heavy or filling, this creamy vegetable dip is just the thing to whet the appetite without ruining it before a big holiday meal.

Provided by Anna Stockwell

Categories Dip Cauliflower Appetizer Yogurt Healthy Quick & Easy Kid-Friendly Oscars snack snack week Back to School Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Small Plates

Yield Makes about 4 cups

Number Of Ingredients 11

Ingredients

1 medium head of cauliflower (about 2 pounds), florets and stem cut into 1-inch pieces
1 garlic clove, peeled
1/4 cup olive oil, divided, plus more for serving
1 medium onion, thinly sliced
1 teaspoon ground cumin
2 teaspoons kosher salt, divided
3/4 cup plain Greek yogurt
1 teaspoon finely grated lemon zest
3 tablespoons fresh lemon juice
Coarsely chopped parsley (for serving)
Baby romaine hearts and endive leaves (for serving)

Steps:

Pour water into a medium saucepan to a depth of 1/4"; add cauliflower and garlic. Cover, bring to a boil over high heat, and cook until florets are very easily pierced with a paring knife, about 10 minutes. Drain and set aside.
Meanwhile, heat 2 Tbsp. oil in a large skillet over medium. Add onion, cumin, and 1 tsp. salt and cook, stirring often, until onion is translucent, about 3 minutes. Increase heat to medium-high and cook, stirring often, until onion is golden brown, about 5 minutes more.
Transfer onion mixture to a blender. Add yogurt, lemon zest and juice, reserved cauliflower, and remaining 1 tsp. salt and purée until smooth. With the motor running, add 2 Tbsp. oil in a steady stream until well combined. If dip is too thick, blend in 1 Tbsp. water at a time to reach desired consistency. Let cool to room temperature.
To serve, spread dip in a wide bowl or platter. Drizzle with oil and top with parsley. Serve with romaine hearts and endive leaves alongside for dipping.
Do Ahead
Dip can be made 5 days ahead; cover and chill.

GREEK CAULIFLOWER DIP

Greek Cauliflower Dip image

Provided by Molly O'Neill

Categories appetizer

Time 1h

Yield Four cups

Number Of Ingredients 7

Ingredients

2 large heads cauliflower, cut into florets
6 cloves garlic, peeled
3 cups chicken broth, homemade or low-sodium canned
3 ounces feta cheese
1 teaspoon dried oregano
1 teaspoon salt
1/8 teaspoon freshly ground pepper, plus more to taste

Steps:

Place the cauliflower, garlic and chicken broth in a deep saute pan. Bring to a boil. Reduce to a simmer. Cover and cook until , about 50 minutes. Drain.
Place the cauliflower and garlic in a food processor. Puree until smooth. Add remaining ingredients. Process until smooth. Serve with crackers.

Nutrition Facts : @context http, Calories 117, UnsaturatedFat 1 gram, Carbohydrate 15 grams, Fat 4 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 580 milligrams, Sugar 6 grams

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