Roasted Cauliflower and Sun-dried Tomato Spread
- 1 cup roasted cauliflower
- 1/2 cup sun-dried tomatoes (drained if from a jar)
- 1 tbsp cream cheese (or greek yogurt for a tangier taste!)
- 3/4 cup almond milk
- 1 tsp oregano
- 1 tsp salt/or to taste
Note: I made a small batch of this recipe, but feel free to increase the recipe proportionately. I would say following this recipe ended up making about 1.5 cups of spread.
Directions: Place cut cauliflower on a greased baking sheet and sprinkle with salt. Roast on 300 for about 30/45 minutes or until it is soft and starts to bronze. Another option is to soften the cauliflower first by boiling it, which really cuts down on the roasting time. After the cauliflower has cooled slightly, add all ingredients and half of the almond milk to a blender or magic bullet, and blend, gradually adding the rest of the almond milk until you are satisfied with the consistency. If you have a very powerful blender and prefer the spread to remain a little on the chunky side (like mine) you may just want to use the pulse setting. This spread can be eaten by itself (this is what I did oops) or as a dip with vegetables, etc. Tomorrow I will also try to use this as a filling when making chicken! I will keep you updated...
So that's it! I also experimented with making something akin to a coffee oat cake, but round one wasn't an entire success...they looked nice but need some work taste-wise, but here is a little preview ;)