Thursday, July 4, 2013

Cauliflower Skordalia (Greek Style Potato Dip)

Skordalia is a Greek potato dip, usually served cold, but you can eat it warm if you prefer. This is a low-carb version.

1 head of cauliflower
2 tsp minced garlic
3 Tbsp olive oil
1 Tbsp red or white wine vinegar
1/2 tsp salt
Juice from 1 lemon

Steam cauliflower until fork tender. Combine all the ingredients in a food processor and blend until smooth. Garlic can be lightly sauteed in olive oil, or added raw. Serve with a drizzle of olive oil. If you used raw garlic, you might want to prepare this ahead of time to let the garlic mellow.

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