Wow, over a month since any of us have posted! That must mean we’re all very busy!
We’ve been entertaining a bunch, working on finishing a semester and two upcoming exhibits, and working a ton on the house–painting, gardening, cleaning up the winter debris. Unfortunately, that has also meant ignoring blogging.
I cooked this cauliflower spread the other night before a dinner party with friends on our back patio (pictured above a few weeks ago before everything started blooming…). It continues my obsession with vegetable-based spreads for crackers and bread. It would be good with Indian flavors or Middle Eastern flavors too–next time I try it, I think I’ll add some curry powder or Dukkah, but this simple version was great too with herbs from our herb garden. Hope Spring is treating everyone well!
Cauliflower Spread with Crostini
adapted from Cauliflower Spread, Better Homes and Gardens
- 1 head cauliflower, cut into small florets
- juice of 1 lemon
- 2-3 oz. goat cheese (or substitute feta)
- 1 tsp. fresh oregano, minced
- 1 tsp. fresh chive, minced
- 1/4 C. or more olive oil
- salt and pepper
- 1 baguette, toasted, or crackers
Steam the cauliflower until very tender in the microwave or on the stovetop. Add cauliflower and all other ingredients except for olive oil to food processor. Drizzle in the olive oil till desired consistency is achieved, and process till very smooth. Taste for salt and pepper. Garnish with extra olive oil and snipped oregano. Serve with toasted baguette or with Wasa or water crackers.