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