Recipes
Cauliflower with Curried Carrot Dip
Products used in this Recipe
- Carrot
- Cauliflower
- Onion
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I don't know my Postal CodeIngredients
2 lbs (3) cauliflowerCurried Carrot Dip
6 cups (1 kg) carrot, sliced
1 medium onion, chopped
2 garlic cloves, minced
1/4 cup (50 mL) canola oil
2 tbsp curry powder
2 tsp cumin, ground
1 x 19-oz can white kidney beans
1 tsp salt
Method
Cauliflower
1. Remove the outer leaves and wash the cauliflower well. Cut the florets at the base, where they meet the stalks. You can cut them again if you want pieces that are smaller. Cut off any brown colouration on the edges.
2. Arrange the pieces on a plate around a serving of Curried Carrot Dip (see below).
Curried Carrot Dip
1. Cook the carrots in a covered medium saucepan in a small amount of boiling water for about 10 minutes or until tender.
2. In a small skillet, cook the chopped onion and minced garlic in the oil until soft but not brown. Stir in the curry powder and cumin.
3. Blend the carrots and the onion mixture in a food processor until smooth.
4. Place the mixture in a bowl.
5. Purée the white beans in a food processor until smooth. Add them to the bowl with the carrot/onion mixture. Mix well.
6. Cover and chill until ready to serve with the cauliflower.
Cauliflower will keep for up to five days if stored in the crisper section of the refrigerator.
Cauliflower Curried Carrot Dip
Yield:48 Yield:48
Portion:1/3 cup (75 mL) Portion:2 tbsp (30 mL)
Cost per serving: $0.18 Cost per serving: $0.08
Recipe complements of Strive for Five at School Program
