Monday, January 7, 2013

I think I am obsessed with cauliflower... and Day 4

No...but seriously. I think I may have a slightly unhealthy obsession with cauliflower. But you know what- someone has to give it some credit! People always bash on these nice little white trees. And guess what...I don''t really like broccoli. I said it. I never have. When I was a kid my parents had to tell me they were little trees so I would eat it and the only reason I would eat little trees is because I LOVED The Land Before Time and Littlefoot ate trees. Feels good to get that out in the open. Today is the BCS National Championship game and I really wanted to make a tailgate-like spread for Matt so he could eat and enjoy the game. I was at Whole Foods buying olives, apparently olives made with gold from their price tag, and I went to find some dip. You have to have dip while watching football. So I found this artichoke type spread that only had one ingredient that looked iffy and I was about to buy it anyways when I realized this tiny little spread Matt would eat in like 10 seconds was 8 DOLLARS! So I decided I was going to INVENT a Paleo dip. And while driving home I thought to myself what would make a good dip? And the first thing that flashed in my brain was a picture of some cauliflower. So I called my BFF Brooke and asked her if I was cray cray or if it might be possible to make a dip from my little friend cauliflower. She encouraged me to try- although we both had some serious doubts. I also chatted with my friend Claire and mentioned my plan and she said I wasn't crazy either. So I did. And let me tell you something- this dip is freakin' delicious. And because I want to package and sell it one day I wasn't sure if I should share the recipe but then I remembered I always make plans to have businesses and there is a 99% chance I will never package and sell it so here it is!!

Aubrey's Cauliflower Garlicky Yummy Dip I need a new name. If someone makes this and eats it then comment and give me a better idea! lol.

What you need: 
-a bunch of cauliflower 
-garlic cloves 
-olive oil 
-some artichokes in olive oil 
-some roasted red peppers in olive oil 
-spices (roasted red pepper, garlic, powder, salt, pepper) 

Okay I am going to be honest. I just threw a bunch of stuff in my food processor and did not measure. Sorry, I know thats awful but trust me I will be improving and making this again and will pay more attention next time.

First- cut your cauliflower off the stem and in little chunks. Add some garlic powder, salt and pepper and throw them in the oven with olive oil.

Let them cook at 350 for about a half hour or until the ends start to brown. Let the cauliflower cool.

Next- throw the cauliflower and about 5 cloves of garlic into your food processor. Slowly add olive oil and it processes. Add about 1-2 tablespoons of red pepper flakes. I had some leftover artichoke and roasted red peppers in olive oil from Whole Foods so I threw those in (probably 2 pieces of artichoke and 4 little red peppers- 1 cup of this mixture all together).

Keep processing until it has the consistency of hummus. Put it in the fridge to cool completely and enjoy with veggies and plantain ships!

BOOM. A healthy dip recipe? Who thought it was possible...but it was thanks to (drumroll please)

Okay I will shut up about cauliflower and tell you about the rest of the day. I woke up and had a banana then I worked out. I was STARVING afterwards and went to Whole Foods before work. Their scrambled eggs had dairy and the breakfast ham had wheat. So I got a piece of roasted chicken and some hard boiled eggs from the salad bar and it was quite a good breakfast. I skipped lunch and had a piece of the Paleo Breakfast Bread- and here is that recipe:

Paleo Breakfast Bread (adapted from Elana's Pantry) 
½ cup creamy roasted almond butter
2 eggs
2 tablespoons honey
1 teaspoon vanilla extract
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
1 tablespoon cinnamon
In a large bowl, with a hand blender, mix almond butter until creamy
Mix in eggs, honey, vanilla and stevia
Add salt, baking soda and cinnamon
Mix well with hand blender until all ingredients are combined
Transfer batter into a well greased 8x8 inch Pyrex baking dish
Bake at 325° for 12 to 15 minutes

For dinner we had Turkey Cabbage   and then I made the platter for tailgate time! 

Overall- Day 4 was a success! 

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