Cauliflower Salmorejo Dip

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.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes: 2-4 servings

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)
80g butter
1/3 garlic clove, finely chopped
Salt and Pepper to taste



Method






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.








Categories
#appetisers
#dips
#healthy
#vegetarian_
#cauliflower
#easy
#tapas


%recipeyum