Purple Cauliflower Dip

1. 1

   Place a medium skillet over medium high heat. When skillet is hot, add the oil.

2. 2

   Saute the purple cauliflower, garlic, rosemary and cumin until cauliflower begins to change colour. Stir frequently, to prevent sticking or burning.

3. 3

   Once the change in colour is achieved, add 50 mls (just under 1/4 c) of water. Cook further until cauliflower is cooked through and mixture is again dry. If mixture is too thick and gluggy, add 10 - 15 ml (2 - 3 tsp) of cream or milk to correct consistency.

4. 4

   Place cauliflower mixture into a food processor with the cream cheese and blend well. Add lemon juice while mixture is being blended.

* Per serving · 4 servings · Values may vary.

No additional tips available.