Creamy Cauliflower Spread
I can't remember where I saw the idea for this spread made from cauliflower. I have a small post-it with some brief directions written on it, so today I tried it and, wow, was I surprised! This makes a light and creamy spread for bread, pita, or crackers, possibly topped with strips of roasted red pepper and fresh basil leaves. Or use it as a dip for garden fresh vegetables.
Serves: Makes about 2 cups
Prep Time: 5 min
Cook Time: 15 min
1 Cut the cauliflower into florets and steam until tender, about 15 minutes. Place in a food processor, add the remaining ingredients and process until smooth. Cover and refrigerate until using.
Hints: I used prepared yellow mustard in my processing, but Dijon or stone-ground would also work well. This will keep in the refrigerator for a least a week and it tastes even better the day after it is made.