Remember all those recipes I said I was working on? This isn’t one of them. See, I’m working on most of them in my head still, and I needed some ingredients that had to be ordered. Order placed. Meantime, a girl has to eat. And, this, this was dinner.
I have to admit, the dip itself is not very photogenic. But, it is tasty enough that the kiddo ate it. (He ate his spread on crackers, salad on the side.) He doesn’t know there’s raw cauliflower in it. Shhhh…. I won’t tell if you won’t.
Indian Cauli Dip
1/2 cup cashews
1/4 cup (about 4) sun-dried tomatoes
1/2 small head cauliflower
1/2 t. whole cumin
1/2 t. whole brown mustard seed
1/2 t. whole coriander seed
1/4 t. salt
1/2 t. grated fresh ginger
1/4 cup fresh cilantro leaves
2-4 T. water or melted coconut oil (I used water, but oil would make this a richer dish)
Soak the cashews and sun-dried tomatoes for 2-3 hours. Drain. In a spice grinder, grind the cumin, mustard seeds, and coriander. Put all ingredients in a food processor. Start with 2 T. water or oil. Process until smooth, scraping occasionally. Add the additional oil or water if mixture is not coming together.
If you like raw onion and garlic, a small amount of either would be good in this. I was going for the flavor profile of aloo gobi, and I think I got it pretty close. I served this atop a bed of baby spinach, with some grated carrot, more cashews, and chopped cilantro.