Tuesday, September 18, 2012

Time to take a dip! What kids need to eat more vegetables.

Lately I have been on a mission to add more fruits and vegetables to my families diet, especially the kids. Over the past two weekends, when I had time to cook, I made a variation of dips. This past weekend I made guacamole and pumpkin-cauliflower dip, as well as had a jar of store bought salsa. My intention was to have a taste test and try to get the kids to try something new. Things don't always go as planned but I have plenty of yummy pumpkin-cauliflower dip leftover to try again. The recipe for this new fall favorite is attached below. The recipe is taken from www.babble.com and for more flavorful recipes click the link at the end of the recipe! Enjoy! 

Roasted Cauliflower Pumpkin Swirl Dip
vegan, makes 6-7 cups

Roasted Veggies:
1 head cauliflower, chopped
1 medium sweet onion, chopped
3 Tbsp olive oil
pinch of truffle salt and fine black pepper

Pumpkin Swirl:
3/4 cup canned organic pumpkin, unsweetened
1 cup garbanzo beans, canned/drained/unsalted
1/4 cup maple syrup
2 Tbsp olive oil
1/4 tsp garlic powder
1 tsp cider vinegar
dash cinnamon
salt to taste

White Puree:
roasted cauliflower (about 8 cups loose)
roasted onion
olive oil drizzle from roasting pans
3-6 Tbsp soy creamer or milk (plain) until blends smooth
salt to taste

garnish: small florets of roasted cauliflower and bits of roasted onion, drizzle EVOO, pepper

To Make:

1. Turn oven to 425 degrees.
2. Wash and chop cauliflower. Add to large baking sheet.
3. Chop onion - also add to baking sheet.
4. Drizzle extra virgin olive oil over top the roasting veggies - salt/pepper. And lightly toss in pan to coat veggies. Roast for about 20-25 minutes or until tender and slightly caramelized.
5. In a blender or food processor puree the pumpkin swirl ingredients, set aside. Rinse blender of pumpkin mixture.
6. Remove veggies from oven when ready and add to blender or fp. I used my Vitamix. (note: keep a few whole bits out for garnish). Add the soy milk/creamer (as needed to loosen blend) as well as all the leftover oil from the roasting pan. Blend until smooth and creamy. Salt to taste. I love adding truffle salt or oil to the cauliflower/onion mixture.
7. Add white mixture to oven-friendly serving dish. Top with the pumpkin mixture in the center. Press pumpkin to bottom of dish - then use a form or toothpick to create a swirl pattern.
8. Top with EVOO, cauliflower florets and a few leftover onion bits. Pepper. Slowly bake at 250 degrees to your desired moistness. As the mixture bakes, the top layer will dry out a bit and become more like a crust. Serve warmed, chilled or baked. Makes about 6-7 cups of dip.

Craving more fall recipes?
Check out my
30 vegan fall-inspired recipes slide show!

1 comment:

  1. Mu kiddos eat salsa like it is soup, especially homemade.