January comfort food.
In the last few decades, “Self-Care” has become society’s favorite buzz term, with people using it to justify everything from foot massages to full-on weekly therapy. Me? I tend to keep things simple. When I need to take some time out for myself, nothing makes me happier than a bowl of warm dip and something to dip into it. And that was the inspiration for today’s post.
Velvety smooth and oh-so-warming, this cauliflower dip is the perfect comfort food to curl up with on a cold winter day! The cauliflower is rich and creamy, yet made surprisingly light and fluffy with the tangy Greek yogurt and zingy lemon juice, while a fiery curried chickpea and onion topping bring a punch of spicy warmth that takes this comfort food to a whole new level.
As much as you might want to hole up with an entire bowl of this deliciousness and a bag of chips (and no judgment if you do just that!) this dip would also be great at any winter party you host. There’s nothing more inviting than a loaded bowl of dip in the center of a snack table alongside a crudite platter and a big bowl of chips! And, while serving it already swirled with the curried chickpea topping will give you the most stunning presentation, you can also serve the topping in a little bowl on the side if you wish, to better accommodate guests with extra sensitivity to spice.
As we settle into winter, everyone’s craving a dose of comfort food to carry them through January and beyond. The next time you need self-care, put on your comfiest pajama bottoms and make yourself a big bowl of this dip. It’ll warm and comfort you from your head to your toes.
Enjoy!
Creamy Cauliflower Dip with Curried Chickpeas and Onions
(Serves 4)
For the Creamy Cauliflower Dip:
1 small head cauliflower (about 2 pounds), cut into bite-sized chunks
1 ¾ teaspoon Diamond Crystal kosher salt, divided
2 whole cloves garlic, peeled
½ cup plain full-fat Greek yogurt
1 tablespoon lemon juice
1 tablespoon vegetable oil
For the Curried Chickpeas and Onions:
3 tablespoons vegetable oil, divided
1 teaspoon Diamond Crystal kosher salt, divided
1 onion, halved lengthwise and then sliced thinly crosswise
2 cloves garlic, finely chopped
½-inch piece ginger, peeled and finely chopped
1 teaspoon ground cumin
1 teaspoon ground mustard
1 teaspoon ground coriander
1 teaspoon chili powder
1 teaspoon ground turmeric
1 (14 oz.) can chickpeas, drained
2 tablespoons lemon juice
Special equipment: food processor
Method
For the Creamy Cauliflower Dip:
In a large lidded pot, bring ½ inch of water to a simmer. Add ½ teaspoon kosher salt, cauliflower, and peeled garlic clove, and return to a simmer. Cover and steam 6-8 minutes, or until florets are tender. Drain and transfer to a food processor. Blitz until smooth (this may take a few minutes; feel free to stop and scrape the sides of the food processor bowl as necessary). Add yogurt, lemon juice, oil, and remaining kosher salt and pulse until incorporated. Keep warm.
For the Curried Chickpeas and Onions:
In a large pan, heat two tablespoons oil over medium heat. Add sliced onions and ½ teaspoon kosher salt and cook until soft, about 3-5 minutes. Stir in the remaining oil, finely chopped garlic and ginger, and ground spices (they will form a thick paste around the onions) and cook until fragrant, about one minute longer. Add drained chickpeas, remaining kosher salt, and 1 cup water and bring to a boil. Lower the heat and simmer the water has mostly evaporated and the onion and chickpeas have become a thick ragu, about 5-10 minutes. Stir in lemon juice.
To serve, spoon creamy cauliflower into a large serving bowl and top with the curried onions and chickpeas. Serve with naan or pita chips.
Originally posted January 2, 2022.
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