This dip is family favorite as both adults and kids love it. You can’t really go wrong with a bit of milk, cheese and butter. Omit the broccoli if you want a white color.Use this as a dip with your favorite dunks or a spread on toast. It works very well as a replacement for mashed potatoes- simply serve with your main course of chicken, fish or meat.
A delicious pasta sauce when thinned down in the pan with some of the pasta water and olive oil. Add some whole cooked florets to add texture to the pasta dish. Alternatively, stir in the cauliflower puree in the last stage of your risotto. Pure comfort food !
Instead of store bought crackers & chips, try with my healthy CHIA AND SESAME CHIPS. It’s a really quick & easy recipe.
What you need-
1 small cauliflower, cut into florets
1.5 cups milk,
2 tbsp butter
5-6 broccoli florets
¼ cup parmesan cheese, grated
Sea salt and pepper
Red chilly flakes (optional)
Some chopped parsley
Putting it all together-
In a saucepan, heat the butter. Add the cauliflower and broccoli and the milk and let it come to a boil.
Season well and reduce heat. Allow to simmer till the vegetables are cooked.
Transfer the mix to a blender. At first put only half the liquid, adding more if required. You don’t want the dip to get too runny.
Add the Parmesan and blend till you get a creamy consistency. Add more liquid if it is too dry.
Transfer to the serving bowl and finish with fresh pepper, chilly flakes and some chopped parsley. Serve warm or at room temperature with chips, crackers or raw veggie crudités.