CauliShoots with Three Dips
Sweet and succulent CauliShoots lend themselves to all manner of tasty dips and here are three for you to try. A perfect sharing dish for friends and family alike.
Serves: 4-6
Preparation time: 10 minutes
Cooking time: 25 minutes
Roasted CauliShoots
You’ll need
500g CauliShoots
2 tbsp olive oil
Salt and pepper
What to do
Preheat the oven to 200°C. Spread the CauliShoots out on a large baking tray and toss with the oil and seasoning. Roast for 25 minutes, or until golden and tender.
Beetroot Hummus
You’ll need
250g cooked beetroot, drained
400g tin chickpeas, drained and rinsed
2 tbsp tahini
1 garlic clove, peeled and roughly chopped
1 tsp ground cumin
2 tbsp lemon juice
Sea salt
2 tbsp extra virgin olive oil
2 tsp of dill, leaves picked
What to do
Place the beetroot, chickpeas, tahini, garlic, cumin and lemon juice to a food processor and blend until smooth, scraping down the sides as you go.
Add some salt, whizz again and then check the seasoning, adding a little more salt or lemon juice if needed.
Drizzle with the olive oil and sprinkle with the dill.
Guacamole
You’ll need
3 ripe avocados
Juice of 2 limes
1 tbsp olive oil
Salt and pepper
Small bunch of coriander, leaves picked
What to do
Peel and destone the avocados. Add to a bowl along with the lime juice, olive oil, seasoning and most of the coriander. Mash well with a fork. Serve sprinkled with the remaining coriander.
Whipped Feta with Hot Honey
You’ll need
200g feta
100g ricotta
50g sour cream
Salt and pepper, to taste
1 tbsp olive oil
1 garlic clove, minced
5 tbsp honey
2 tbsp lemon juice
1 tsp chili flakes
1 tbsp chopped chives
What to do
Add feta, ricotta and sour cream to a food processor. Season with salt and pepper. Blend on high until smooth, about 2-3 minutes. Taste, add salt and pepper if needed.
In a saucepan, heat the olive oil. Add garlic and fry on a very low heat until soft. Turn off the heat. Stir in the honey, lemon juice and chili flakes. Season with salt and pepper.
Serve the whipped feta drizzled with spicy honey. Top with the chives.
Recipes courtesy of CauliShoots
Melina - Assistant Editor
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