Cauliflower with Curried Carrot Dip
Adapted from Strive for Five at School.
Yield: 8 servings
3-4 cups/500mL Cauliflower
1 cup/500mL Carrots, sliced
2 tbsp/30mL Onion, chopped
1/2 clove Garlic, minced
2 tsp/10m Canola oil
1 tsp/5m Curry powder
1/4 tsp/1mL Cumin, ground
1/3 cup White kidney beans
Remove the outer leaves and wash the cauliflower well. Cut the florets at the base, where they meet the stalks. You can cut them again into smaller pieces.
Cook the carrots in a medium sauce pan with a small amount of boiling water for about 10 minutes or until tender.
In a small skillet, cook onions and garlic until soft, not brown. Stir in the curry and cumin.
Blend the carrots and the onion mixture in a food processor until smooth. Place into a bowl.
Blend the white kidney beans in the food processor until smooth and add them to the bowls with the carrot onion mixture.
Cover and chill until ready to serve.