Roasted Cauliflower Pumpkin Swirl Dip – Source
- 1 head cauliflower, chopped
- 1 medium sweet onion, chopped
- 3 Tbsp olive oil
- pinch of truffle salt and fine black pepper
- 3/4 cup canned organic pumpkin, unsweetened
- 1 cup garbanzo beans, canned/drained/unsalted
- 1/4 cup maple syrup
- 2 Tbsp olive oil
- 1/4 tsp garlic powder
- 1 tsp cider vinegar
- dash cinnamon
- salt to taste
- roasted cauliflower (about 8 cups loose)
- roasted onion
- olive oil drizzle from roasting pans
- 3-6 Tbsp soy creamer or milk (plain) until blends smooth
- salt to taste
garnish: small florets of roasted cauliflower and bits of roasted onion, drizzle EVOO, pepper
1. Turn oven to 425 degrees.
2. Wash and chop cauliflower. Add to large baking sheet.
3. Chop onion – also add to baking sheet.
4. Drizzle extra virgin olive oil over top the roasting veggies – salt/pepper. And lightly toss in pan to coat veggies. Roast for about 20-25 minutes or until tender and slightly caramelized.
5. In a blender or food processor puree the pumpkin swirl ingredients, set aside. Rinse blender of pumpkin mixture.
6. Remove veggies from oven when ready and add to blender or fp. I used my Vitamix. (note: keep a few whole bits out for garnish). Add the soy milk/creamer (as needed to loosen blend) as well as all the leftover oil from the roasting pan. Blend until smooth and creamy. Salt to taste. I love adding truffle salt or oil to the cauliflower/onion mixture.
7. Add white mixture to oven-friendly serving dish. Top with the pumpkin mixture in the center. Press pumpkin to bottom of dish – then use a form or toothpick to create a swirl pattern.
8. Top with EVOO, cauliflower florets and a few leftover onion bits. Pepper. Slowly bake at 250 degrees to your desired moistness. As the mixture bakes, the top layer will dry out a bit and become more like a crust. Serve warmed, chilled or baked. Makes about 6-7 cups of dip.