Curry Cauliflower Dip and Pita Chips
Before I left my parents’ house over spring break, I made sure to copy down a recipe from a great book they had about dips. The recipe, called Dip Into India, was for a curry-cauliflower dip. I wrote down each ingredient and step of the recipe, and then as usual, I changed it as soon as I got in the kitchen.
The main change was the spice. The book calls for curry powder, but I wanted to use individual spices so I could better control the flavors, and so each taste would be more pronounced. I toasted and ground whole cumin seeds, coriander seeds, fenugreek, cardamom and other spices.
My other addition was lemon juice, which I am surprised the recipe didn’t call for in the first place.
I liked the dip a lot. It’s great with pita chips, which were a process to make all from scratch, but at least I didn’t feel ripped off by the prices they charge for tiny bags of pita chips in the grocery store.
The cauliflower dip actually makes a good hot or cold side dish, too. When I was out of chips, I finished it off with a fork. Continue reading »