Brown butter is pretty magical. It’s the secret ingredient that people might not be able to pinpoint but will absolutely notice. It’s rich and nutty and adds a depth of flavor to any dip for any occasion. But, pair it with the kick of chili peppers and the creaminess of roasted cauliflower? That subtle magic has turned into dancing unicorns.
Cauliflower might not quite be the new kale, but it’s close. From cauliflower pizza crusts to mashed “potatoes,” it’s a boastful brassica that’s worthy of the attention. It offers a subtle nuttiness that comes out particularly when it’s roasted and caramelized just enough.
Mary from The Kitchen Paper has combined all of that deliciousness to highlight each peak of flavor in this way better dip for the third recipe in our holiday Dips and Delights series. Paired with our Beyond the Sea Salt and Cracked Pepper sprouted barley crackers, together they provide just enough peppery kick to add to the party
Don’t get chili feet: swap out your everyday hummus for this adventurous dipper at your next holiday gathering. Your guests will be delighted. We’re sure of it.
Brown Butter Chili Cauliflower Dip
4 cups 3/4-inch thick cauliflower florets
1 tsp olive oil
salt & pepper
6 Tbsp butter
1 chili (jalapeño or Serrano), diced
4 cloves garlic, chopped
2 tsp freshly squeezed lime juice
3/4 tsp cumin
1/4 cup fresh cilantro
Way Better Snacks Beyond the Sea Salt and Cracker Pepper sprouted crackers
Preheat the oven to 425. Toss the cauliflower florets with olive oil and ample salt & pepper. Spread evenly on a foil-lined baking sheet and bake for 25 minutes, or until fork-tender. Remove and let cool for at least 15 minutes.
Combine the chili and garlic in a small container, and set aside.
While the cauliflower is baking, make the brown butter. In a heavy sauté pan over medium heat, melt the butter. Stir occasionally, scraping the bottom of the pan, and bring the butter to a simmer. It should fizzle and pop. Continue to stir occasionally. Once the popping has died down, keep an eye on the solids in the pan: we want them to be a dark golden brown, but not to burn. Once they turn dark brown, pour the butter (scraping everything in the pan along with it) into the container with the chili and garlic. Let cool for 10 minutes before proceeding.
Combine everything, and all remaining ingredients, in a food processor or strong blender. Pulse until smooth, and season with extra salt and pepper as needed.
Serve with Way Better Snacks Beyond the Sea Salt and Cracked Pepper.
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