Wow! I didn't post a single recipe in August! Moving and being sick and starting a new job really just zapped my energy a lot more than I had hoped or expected. But I finally have a 3 day weekend with no plans and I feel like I can finally get my feet under me again. We've been pretty busy doing lots of fun things like checking out local restaurants and pre-season football games. Today I felt like I should ride my bike (I'm training for a triathlon) and go to the farmer's market, but it's a rare rainy day in Arizona. Thankfully, this rain gave me permission to just relax, which was honestly a relief.
As we moved down to Tucson, one thing I was so excited about is the amazing, year-round Farmer's Markets. I've gone almost every weekend since we arrived. The Purple Tree truck has the best ever açaí bowls, there's fire roasted veggies, fresh salsa, incredible fresh goat cheese, local kombucha, local dates, and of course all varieties of fresh fruits and veggies.
Last weekend I wanted to do some recipe development for the blog, and had an idea of what I wanted to make. So I made my list and headed to the farmer's market to grab the ingredients. But when I arrived, I was struck with all kinds of different ideas. I decided that being inspired by all the local produce is a better idea than going with my original idea.
So here we are, with this yummy spicy cauliflower dip that is packed with local, roasted peppers. It is really similar to my Smoky Cauliflower Garlic Dip recipe, but with a spicy, tangy kick! It's such a yummy snack, and a really great way to sneak some bonus veggies into your belly on those days when you're surviving on leftover gluten-free pizza...
Spicy Cauliflower Dip
4c cauliflower, in large chunks
1 lg. jalapeno
2 poblano peppers
1/2 yellow onion
1 head of garlic, separated, but with the papery skins left on (remove the really tiny cloves)
1T avocado oil
juice of 1 lime
1/4c packed fresh cilantro
3T extra virgin olive oil + more for topping
2T pickled jalapeños, chopped
- Preheat the oven to 400 degrees.
- Toss the cauliflower, peppers (left whole), onions, garlic cloves with the avocado oil. Put everything except the garlic on a baking sheet.
- Roast the veggies for 20 minutes, then take them out of the oven. Remove the peppers into a large bowl with lid or sealed tightly with plastic wrap and let them rest. Set the onion aside on a plate. Stir the cauliflower and add the garlic to the pan, and roast it all for another 10 minutes.
- Once the vegetables are done roasting, when the garlic is cool enough, pop it out of their papery skins.
- Remove the peppers from the bowl and use a paper towel to pull off as much of the skin as possible. Also remove the seeds and throw them away.
- Place the vegetables in the food processor with the lime juice, cilantro, salt, evoo, and water.
- Blend everything until it’s smooth and creamy. If it seems too dry, or it is not coming together, add a bit more water until it’s to your liking.
- I recommend refrigerating the dip for 8+ hours before eating it. When ready to serve, top the dip with more evoo, chopped pickled jalapeños, and pepitas.
Remember to snap a picture if you make this recipe! Post it to Instagram, and tag me with #ideatthatfoodtoo. Or click the image below so you can Pin this recipe for later!