Photo: Cauliflower with Avocado-Cilantro Dip Recipe
Ingredients
- One 2-pound head cauliflower or Romanesco, sliced into cross-sections or cut into 1 1/2-inch-wide florets
- 4 ounces (1/2 cup) cream cheese, at room temperature
- 1/2 cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 1 avocado, peeled, pitted
- 1 serrano chile, stemmed, deveined, seeded
- Salt and freshly ground black pepper
Directions
Place the cut cauliflower onto a serving platter. In the bowl of a food processor, or in a blender, place the cream cheese, cilantro, lime juice, avocado and chile, and blend until smooth and creamy, about 1 minute. Season with salt and pepper. Transfer to a small bowl and serve with the cauliflower for dipping.
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By HuasaGringa
Oregon City. OR
on July 25, 2012
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The dip was reminiscent of the store-bought guacamoles, except without all the preservatives! Really a bright, beautiful green. I served it with regular cauliflower (couldn't find romanesco-maybe at a farmer's market-sure does look pretty but as soon as I tasted it, I wanted to partner it with chips, and ended up serving it with nachos. So much for low-carb!
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