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Cauliflower and ricotta spread

Recipe from: 7/10/2003 12:00:00 AM

Ingredients 5
Servings 6


  • 1
    small head cauliflower, broken into florets
  • 250
    vegetable (or chicken) stock
  • 150
    soft ricotta cheese
  • 0.25
    lemon, the juice
  • freshly ground black pepper and sea salt


Cook the cauliflower in the stock until soft.
Drain, reserving 15 ml of the stock.
Process the cooked cauliflower and stock in a food processor until smooth.
Add the ricotta cheese and lemon juice, season with black pepper and salt and process until well blended.
Serve with pumpernickel bread.
Makes 375 ml spread.


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