Cauliflower and Lentil Dip
Submitted by Danielle
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| prep time: 15 min. | cooking time: 30 mins. | makes approx. 3 cups dip |
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this dip was born of leftovers. It's very earthy, delicious on crackers or flatbreads or stuffed into mushroom caps.
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Equipment:
blender; 1 large (with lid), 1 medium (with lid), and 1 small saucepan
Ingredients
-Cauliflower Puree-
1 head cauliflower
1 c. raw cashews, soaked in water atleast 1/2 and up to 2 hr., drained
1 Tbsp. (or more to taste) miso (I prefer light miso, but use your favorite)
2 cloves garlic, coarsely chopped
1 tsp. dried rosemary
1 Tbsp. olive oil
salt and pepper to taste
-Lentils_
3/4 c. green lentils
salt and pepper
-Balsamic Syrup-
1 c. aged balsamic vinegar
Directions
-Cauliflower Puree-
Steam cauliflower just til fork-tender. let cool slightly. blend to a smooth puree with all other ingredients in blender (you may need to drizzle in more olive oil while the blender's running to help it turn over. be sure not to let it get too liquid-y). Season to taste with plenty of salt and pepper, and you may want to add more rosemary. If you prefer a cheesier taste, add a little more miso.
-Lentils-
bring lentils and 2 c. water to boil. reduce heat and simmer, covered, til tender but not mushy. you want them to have a bite. Drain any excess water, season liberally with salt and pepper.
-Balsamic Syrup-
bring the vinegar to a rolling boil. (you will probably want to open a window or turn on a ceiling fan) reduce heat slighty, maintain a moderate boil until reduced to 1/3 c. (this will probably take about 12-15 min.) Remove from heat and let cool. it will get nice and thick.
-To Assemble Dip_
mix it all together! This is much better the next day, so if you have time, let it mingle and develop in the fridge overnite. To serve, heat (oven, saucepan, or even the microwave) and eat! |
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