The first time I tried salmorejo was in Madrid, where three colourful bowls were placed on the bar. Like it’s better known cousin Gazpacho, simply put, salmorejo is a cold soup with the most common being tomato and bread. By varying the consistency, you can turn a traditional salmorejo into an interesting dip, puree or sauce.
That day in Madrid, the three bowls of salmorejo were cauliflower, hazelnut and tomato. Here is my version of the cauliflower salmorejo blended into a delicious dip.
Ingredients 100g of bread with crusts removed (the older the bread the better and rye or wholemeal works best). This is about 3 slices.
400g of cauliflower (this is approximately 3.5 cups)
100ml of extra virgin olive oil (ensure oil is premium quality)
1/3 garlic clove, finely chopped
Salt and Pepper to taste
Key ingredients - cauliflower and bread
Place the bread in a shallow bowl and cover with water for about 10 minutes.
Melt the butter in a pan over a low heat.
Add the garlic and cauliflower then cover and cook for approximately 20 minutes or until the cauliflower has cooked down and browned slightly.
Pan fry cauliflower and garlic until golden
If you want to make this super healthy, omit the butter and dry fry the cauliflower until it starts to brown. Then cover the cauliflower with a little water and simmer until all the water has been absorbed and the cauliflower is tender.
Place the cauliflower and garlic in a blender with the olive oil. Add the salt and pepper.
Squeeze the water from the bread and add into the blender and process for 3-4 minutes or until smooth.
Process all ingredients until smooth
Spoon into a serving bowl and drizzle a small amount of extra virgin olive oil over the dip. Serve with grissini sticks or warm crusty bread.
Serve the Cauliflower Salmorejo Dip with warm crusty bread. Team this dip with another of my favourites, Artichoke and Bean Dip