On some days, I feel the need to cook something quick that doesn't involve a lot of cleaning or fussing with special ingredients. Every time I have half a cauliflower left in the fridge, I make this simple paste. I've tried it over the years, especially when I need something that goes on a slice of bread or replaces a classic salad at the table. It doesn't have a complicated taste and it practically makes itself if you have a food processor.
Quick Info
Total time: 25-30 minutes
Preparation time: 10 minutes
Cooking time: 10-15 minutes, depending on the cauliflower
Servings: 2-3, depending on how thick you spread the paste
Difficulty: easy
Recipe type: cauliflower salad, spread, quick side dish
Ingredients
half a cauliflower (approximately 400-500 g)
1 tablespoon dried dill
2 garlic cloves
2 tablespoons extra virgin olive oil
salt (for the boiling water)
Preparation method
1. Break the cauliflower into small florets, about bite-sized. Wash them well under cold running water, especially if it's store-bought cauliflower.
2. Put a pot of water on the stove, enough to cover all the cauliflower. When it starts to boil, add a handful of salt and drop in the cauliflower florets.
3. Boil the cauliflower for about 10-15 minutes. Check with a fork – it should be soft but not too mushy.
4. Drain the cauliflower in a colander and let it cool for 5-10 minutes so that the paste won't be too watery at the end.
5. In a small bowl, crush the garlic as finely as possible.
6. Put the boiled and cooled cauliflower in the food processor bowl. Add the crushed garlic, dried dill, and olive oil.
7. Blend everything until it becomes a paste. If I want a smoother texture, I blend longer; for a rustic one, it's enough to pulse a few times.
8. Taste and adjust the salt if needed.
9. Transfer the paste to a clean bowl. Serve with fresh bread, toasted bread slices, or savory crackers.
Why I make this recipe often
It's one of the quickest ways to use cauliflower, especially if I don't want to cook recipes that dirty a lot of dishes. This salad keeps well in the fridge, works as a side dish or snack, and can easily be adapted to what I have at home.
Tips and variations
Tips
- Drain the cauliflower well after boiling; otherwise, the paste will be watery.
- The garlic is quite strong, so if you don't want an intense flavor, use only one clove.
- If you don't have a food processor, you can mash everything with a fork, but the texture will be more uneven.
Substitutions
- Olive oil can be replaced with sunflower or canola oil, but the taste will be more neutral.
- Instead of dried dill, you can use a bit of fresh parsley or leave out the herbs if you don't like them.
Variations
- You can add a teaspoon of lemon juice for a bit of acidity.
- If you have it on hand, add some finely chopped green onion at the end.
- For more texture, mix in a few pieces of cauliflower that are just crushed, not fully pureed.
Serving ideas
- Spread on toasted bread, as a tartine.
- Serve alongside raw vegetables (carrots, cucumbers, peppers).
- Use as a side dish with roasted meat.
- It’s also good for lunch, with savory crackers.
Frequently asked questions
1. Do I need to cool the cauliflower completely before blending it?
It's not necessary for it to be completely cool, but if it's too hot, the paste will be watery and the garlic will lose its flavor. I let it cool for at least 5-10 minutes.
2. Can I use frozen cauliflower?
Yes, frozen cauliflower works just as well, but it might be softer after boiling. Drain it very well.
3. Can it be made without garlic?
Yes, but the flavor will be much milder. If you can't tolerate raw garlic, you can blanch it a little before mashing.
4. What can I serve if I don't have toasted bread?
It goes well with any type of cracker, slices of crunchy vegetables, or even baked potato slices.
5. Does it keep well in the fridge?
Yes, for at least 2 days in a sealed container. It may release a little water, but it mixes quickly before serving.
Nutritional values
Approximately, one serving (out of 3) has about 80-100 kcal. Cauliflower is low in carbohydrates (about 4-5 g per 100 g), olive oil adds healthy fats (approx. 5-7 g of fat per serving), and the protein also comes from the cauliflower (1-2 g/serving). The fiber content is decent for a salad, about 2-3 g/serving. Calories may vary if you use more oil or portion differently.
Storage and reheating
I keep the salad covered in the fridge, in an airtight container, for up to 2 days. I don't recommend freezing it, as the texture becomes watery. There's no need to reheat it – it is served cold or at room temperature. If a little water appears on the surface after a day, just mix it, and it's good to consume.
Quick Info
Total time: 25-30 minutes
Preparation time: 10 minutes
Cooking time: 10-15 minutes, depending on the cauliflower
Servings: 2-3, depending on how thick you spread the paste
Difficulty: easy
Recipe type: cauliflower salad, spread, quick side dish
Ingredients
half a cauliflower (approximately 400-500 g)
1 tablespoon dried dill
2 garlic cloves
2 tablespoons extra virgin olive oil
salt (for the boiling water)
Preparation method
1. Break the cauliflower into small florets, about bite-sized. Wash them well under cold running water, especially if it's store-bought cauliflower.
2. Put a pot of water on the stove, enough to cover all the cauliflower. When it starts to boil, add a handful of salt and drop in the cauliflower florets.
3. Boil the cauliflower for about 10-15 minutes. Check with a fork – it should be soft but not too mushy.
4. Drain the cauliflower in a colander and let it cool for 5-10 minutes so that the paste won't be too watery at the end.
5. In a small bowl, crush the garlic as finely as possible.
6. Put the boiled and cooled cauliflower in the food processor bowl. Add the crushed garlic, dried dill, and olive oil.
7. Blend everything until it becomes a paste. If I want a smoother texture, I blend longer; for a rustic one, it's enough to pulse a few times.
8. Taste and adjust the salt if needed.
9. Transfer the paste to a clean bowl. Serve with fresh bread, toasted bread slices, or savory crackers.
Why I make this recipe often
It's one of the quickest ways to use cauliflower, especially if I don't want to cook recipes that dirty a lot of dishes. This salad keeps well in the fridge, works as a side dish or snack, and can easily be adapted to what I have at home.
Tips and variations
Tips
- Drain the cauliflower well after boiling; otherwise, the paste will be watery.
- The garlic is quite strong, so if you don't want an intense flavor, use only one clove.
- If you don't have a food processor, you can mash everything with a fork, but the texture will be more uneven.
Substitutions
- Olive oil can be replaced with sunflower or canola oil, but the taste will be more neutral.
- Instead of dried dill, you can use a bit of fresh parsley or leave out the herbs if you don't like them.
Variations
- You can add a teaspoon of lemon juice for a bit of acidity.
- If you have it on hand, add some finely chopped green onion at the end.
- For more texture, mix in a few pieces of cauliflower that are just crushed, not fully pureed.
Serving ideas
- Spread on toasted bread, as a tartine.
- Serve alongside raw vegetables (carrots, cucumbers, peppers).
- Use as a side dish with roasted meat.
- It’s also good for lunch, with savory crackers.
Frequently asked questions
1. Do I need to cool the cauliflower completely before blending it?
It's not necessary for it to be completely cool, but if it's too hot, the paste will be watery and the garlic will lose its flavor. I let it cool for at least 5-10 minutes.
2. Can I use frozen cauliflower?
Yes, frozen cauliflower works just as well, but it might be softer after boiling. Drain it very well.
3. Can it be made without garlic?
Yes, but the flavor will be much milder. If you can't tolerate raw garlic, you can blanch it a little before mashing.
4. What can I serve if I don't have toasted bread?
It goes well with any type of cracker, slices of crunchy vegetables, or even baked potato slices.
5. Does it keep well in the fridge?
Yes, for at least 2 days in a sealed container. It may release a little water, but it mixes quickly before serving.
Nutritional values
Approximately, one serving (out of 3) has about 80-100 kcal. Cauliflower is low in carbohydrates (about 4-5 g per 100 g), olive oil adds healthy fats (approx. 5-7 g of fat per serving), and the protein also comes from the cauliflower (1-2 g/serving). The fiber content is decent for a salad, about 2-3 g/serving. Calories may vary if you use more oil or portion differently.
Storage and reheating
I keep the salad covered in the fridge, in an airtight container, for up to 2 days. I don't recommend freezing it, as the texture becomes watery. There's no need to reheat it – it is served cold or at room temperature. If a little water appears on the surface after a day, just mix it, and it's good to consume.