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head cauliflower, chopped into florets
ounces cream cheese, softened
teaspoon ground pepper
tablespoons cilantro, chopped
tablespoons jalapeño, finely chopped
cup yellow pepper, chopped
cup red pepper, chopped
cup red onion, chopped
tablespoons lemon juice
Bring a pot of water to a boil. Add cauliflower. Cook until fork tender, about 6 to 8 minutes. Drain.
Add to the bowl of a food processor. Add cream cheese. Pulse until smooth. Transfer to a medium bowl.
Add garlic, salt, pepper, cilantro, jalapeño, yellow pepper, red pepper, red onion, and lemon juice. Stir to combine. Check for seasoning, add more salt and pepper if necessary.
Serve with endive leaves.
More About This Recipe
- Let’s be honest, shall we?
There are times when we all need to cut back a little. You know when you put on your favorite pair of jeans and they’re a little more “fitted” than usual? I know I’m not alone here, right?
When I’m feeling like this, I try to eat super healthy and super clean. But that can be no fun when you are say, at a party where everyone is dipping chips into large bowls of green guacamole. To not feel left out, I bring along an alternative. Meet Caul-i-mole!
Caul-i-mole is every bit as rich and creamy as gauc, but without the calorie-packed punch that avocado can bring. Full of flavor and texture, and gorgeous pops of color from crunchy vegetables. Dip with endive leaves, and I promise, you will not miss a thing.
Did I also mention it takes 20 minutes to make, tops?
Start by chopping your cauliflower into florets. Drop into boiling water, and cook until fork tender—about 6 to 8 minutes. Drain.
Add the cauliflower and cream cheese to the bowl of a food processor.
Pulse until creamy and smooth.
Transfer the mixture to a bowl.
Add garlic, salt, pepper, cilantro, jalapeño, yellow pepper, red pepper, red onion, and lemon juice. Mix well. Give a taste and make sure that it is seasoned properly. Add more salt and pepper if needed.
Transfer to a serving bowl and dip with endive leaves.