Versatile Cauliflower Spread
2-3 shallots, coarsely chopped or 1 medium onion, coarsely chopped
3-4 cloves garlic, smashed
1 tablespoon olive oil
1 head cauliflower, coarsely chopped
1/2 cup red wine
veggie stock or additional red wine, as needed
1 cup vegan sour cream or plain vegan yogurt
salt and fresh ground pepper, to taste
1. Saute shallot and garlic in oil until very soft, taking care not to brown it. Add the red wine and cauliflower to the pan, cover and reduce heat. Simmer and add additional splashes of wine or water as needed until the cauliflower is very soft.
2. Transfer the cauliflower mix to a blender, add a splash or two of stock or wine, and the sour cream or yogurt.
3. Blend until smooth, adding only enough stock or wine to facilitate blending. Season, to taste.
This is great as a topping for pasta, a dip for veggies and pita chips, or as a spread in sandwiches.
SO HOW'D IT GO?
I've used both red and white wine, the red gives it just a hint more color. As far as the flavor, the red gives it a fuller flavor and really brings out the nutty, peppery flavor nicely. I prefer the red, but both are delicious.
does the red wine change the color at all? do you think the flavor would differ too greatly if I used white wine? this sounds like it would be a GREAT pasta topping!