Saturday, July 13, 2013

Roasted Cauliflower and Sun-dried Tomato Spread

I woke up at 12:30 pm today. Can't remember the last time that has happened but I used it as an excuse to stay in bed even longer and not do the laundry I was going to do. I realized that I haven't done laundry in over a month, and I can't decide which is sadder, that or the fact that I have so many clothes that I wasn't pressed to do it earlier. Definitely thinking that I will have to make some donations before I unpack everything into my craigslisted new drawers. This brings me to my next sad point, which is that I moved into my apartment over a month ago and I still haven't organized my room. I have a serious lack of storage so I am making a makeshift closet out of a niche in one side of my wall, and will try to make dip-dyed curtains for that is also on the list and I will post the results if I ever follow through with it. Instead I spent my day learning about social media marketing, so I guess I was productive in a different way, I just have nothing to show for it. I finally got into the kitchen though and decided I needed to use up the cauliflower and sundried tomatoes I had taken (jk stolen in a tupperware container ahh) from my school's cafeteria. Going along with the pattern of laziness for the day, I just decided to combine the two and, as per usual, see what happens from there:

Roasted Cauliflower and Sun-dried Tomato Paste

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.

Roasted Cauliflower and Sun-dried Tomato PasteRoasted Cauliflower and Sun-dried Tomato 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 ;)

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