"A cauliflower is nothing but cabbage with a college education" - Mark Twain
It's dip week at the Reluctant Chef! As you line up your winter parties, we're going to help you out with a week's worth of simple, (relatively) healthy dip recipes and make your life a little easier!
What you’ll need:
1
head of cauliflower
2
tbsp garlic
3
tbsp butter
½ tsp
red chilli powder
Salt
to taste
Pepper
to taste
How to:
1.
Chop up the cauliflower into florets. Dunk in a pan of water and cook till
tender to a fork. Drain.
2. In
another pan, heat 3 tbsp butter. Add garlic and stir till it browns a little.
Add the cauliflower and stir till the cauliflower colours up nicely.
3.
Puree the cooked cauliflower in a mixer with the seasoning. Adjust seasoning.
Serve.
Note:
Add some milk into the mixer if you want the paste thinner.
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