Creamy Cauliflower Spread (Cold Dip & Sandwich Spread)
Servings: 6 portions
Calories: 67kcal
This velvety creamy cauliflower spread blends tender cauliflower with sweet leeks, tangy mustard, and mayonnaise for an authentic, easy Eastern European cold appetizer. Rich, smooth, and full of savory flavor, it is perfect slathered on crusty bread with salami or served chilled as a crowd-pleasing vegetable dip!
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Equipment
- 1 Soup Pot large
- 1 mixing bowl medium
- 1 Colander or fine mesh strainer
- 1 electric food chopper or food processor
- 1 Silicone spatula
Ingredients
For Boiling the Cauliflower:
- 1 head cauliflower approx. 1 kg / 2.2 lbs, trimmed and cut into florets
- 3 l water cold
- 1 tablespoon sea salt coarse or kosher
- 1 teaspoon lemon juice optional, keeps florets bright white
For the Spread Base:
- 1 piece leek white and pale green parts only, washed and sliced
- 2 tablespoon mayonnaise or whole-milk Greek yogurt for a lighter option
- 1 teaspoon English mustard or Dijon mustard
- 1 teaspoon vegetable mix such as Vegeta or dried vegetable bouillon
- 1 teaspoon sea salt fine
- ½ teaspoon ground pepper freshly ground
For Garnish:
- 1 tablespoon parsley finely chopped
Instructions
- Boil the Cauliflower: Bring 3 liters of water and 1 tablespoon of salt to a rolling boil in a large pot. Add the lemon juice and cauliflower florets. Boil over medium-high heat for 12–15 minutes until fork-tender.
- Drain and Steam-Dry: Transfer the cooked florets into a colander. Let them drain completely and cool for 10–15 minutes to allow all residual steam to escape.
- Chop and Puree: Place the sliced leek into the electric food chopper first and pulse briefly. Gradually add the cooled cauliflower florets in batches, pulsing until the mixture reaches a smooth, velvety puree.
- Season and Mix: Transfer the blended cauliflower and leek into a mixing bowl. Add the dried vegetable seasoning mix, fine sea salt, freshly ground black pepper, English mustard, and mayonnaise. Stir vigorously with a spatula until glossy and fully combined.
- Garnish and Chill: Spoon the spread into a serving bowl, smooth the surface, and sprinkle freshly chopped parsley over the top. Serve immediately at room temperature, or chill in the refrigerator for 30 minutes before serving.
Video
Notes
- Moisture Control: Ensuring the florets are properly drained prevents a watery texture once the mayonnaise is incorporated.
- Make-Ahead: Flavors deepen after resting overnight in the refrigerator.
- Serving Ideas: Serve spread thickly over rustic sourdough bread with dry salami and cherry tomatoes, or as a party dip alongside crisp bell pepper strips, cucumbers, and pita chips.
- Freezing: Freezing is not recommended, as mayonnaise and blended cauliflower separate upon thawing.
Nutrition
Serving: 1grams | Calories: 67kcal | Carbohydrates: 7g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 1647mg | Potassium: 324mg | Fiber: 2g | Sugar: 2g | Vitamin A: 350IU | Vitamin C: 49mg | Calcium: 49mg | Iron: 1mg
