September winds down and fall blooms. The leaves are turning golden and gathering in piles along the sidewalks, apple picking and pumpkin patches are sprouting up and Whole Foods has finally stocked towering shelves of organic canned pumpkin. I bought four cans.
Pumpkin Recipes. I suspect that in a few months we will all be totally pumpkined-out. Done. At least for me, it happens every year. But for right now I’m in pumpkin euphoria, dreaming up all sorts of new pumpkin recipes. First up, this dreamy Roasted Cauliflower Pumpkin Swirl Dip.
Pumpkin Dip. This savory, slightly sweet dip is infused with flavors of fall: maple, sweet caramelized onion, rich golden organic pumpkin, garlic, cinnamon, pepper and a hint of truffle salt (optional). Served warm, chilled or baked – this dip is a winning welcome-to-fall dish..
This is a soothing dish to make. Mostly because it includes the simple process of roasting veggies – one of my favorite things to do. “Roasting veggies” goes in the same category as simmering soup – for both, the entire house fills with an aroma of cozy.
How to Serve? My plan was to slow bake this dip until the top layer became crusty and the center soft, melty and velvety. But alas, I finished photographing the dip and simply had to dive into the unbaked, still warm mixture – as is shown. Yum! Soft and thick like a creamy hummus.
After I pulled myself away from my taste-testing – I stuck the dish in the oven for a slow baking. The baked version was also lovely. More spreadable for crostini or crackers – since the unbaked dip was really just that – dippable. Baked, it becomes less moist. More like a cashew cheese bake.
And then I tried it chilled. Also nice. You’ll have to decide what you prefer.
The best part about this recipe is that it is pretty fast and easy – even though it looks quite gourmet. Time break-down: 20-25 minutes roasting and another 5-10 minutes getting the puree and swirl presentation just right. Easily served in 30 minutes from start to finish (unless you choose to bake or chill the dip to serve).
What are your favorite pumpkin-infused fall recipes??
Roasted Cauliflower Pumpkin Swirl Dip
This delicious pumpkin and cauliflower dip with savory-sweet fall flavors is divine as a party dip or snack! Served warm from the oven.
- Roasted Veggies:
- 1 head cauliflower, chopped
- 1 medium sweet onion, chopped
- 2 Tbsp extra virgin olive oil
- Pumpkin Swirl:
- 3/4 cup canned pumpkin, unsweetened
- 1 cup chickpeas, cooked
- 3 Tbsp maple syrup (for a more savory profile, reduce this a bit)
- 1 Tbsp extra virgin olive oil
- 1 clove garlic
- 1 tsp apple cider vinegar
- 1/8 tsp cinnamon
- 1/8 tsp salt
- White Puree:
- Roasted veggies (onion and cauliflower)
- 3-6 Tbsp unsweetened non-dairy milk, as needed to blend
- pinch of salt and pepper
- Garnish: leave out a few roasted cauliflower florets and onions for topping
- optional: truffle oil over top to serve
- Preheat oven to 425 degrees.
- Wash and chop cauliflower. Chop onion. Add to a large mixing bowl and toss with the EVOO. Transfer to one large or two medium rimmed baking sheets. Roast veggies 25-30 minutes, or until tender and caramelized edges. Remove cauliflower pans from oven and turn oven down to 350 degrees, for later.
- Pumpkin: blend all pumpkin swirl ingredients in a blender until smooth. Transfer to a side bowl. Rinse blender.
- White puree: Add the roasted veggies to the blender along with the non-dairy milk. Blend until smooth. Salt and pepper to taste.
- Transfer the white puree to your oven-friendly serving dish. Then pour the pumpkin on top and swirl the two mixtures together, just a bit to make it look pretty. Top with optional garnish. Bake in a 350 degree oven for 5-10 minutes, or just until the entire mixture warms through. Serve with bread, crackers or veggie sticks. Drizzle truffle oil over top for an extra luxurious aroma!
Yield: 6-7 cupsPrep Time: 00 hrs. 20 mins. Cook time: 00 hrs. 25 mins. Total time: 45 mins. Tags: cauliflower, pumpkin,onion,fall,dip,appetizer,maple,cinnamon,holiday