Cauliflower and ricotta spread

Name: Cauliflower and ricotta spread
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 1.00 cauliflower florets; 250.00 ml stock vegetable or chicken; 150.00 g ricotta cheese; 0.25 lemon juice only; 0.00 sea salt and freshly ground black pepper

6 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (5)

1.00	cauliflower — florets
250.00 ml	stock — vegetable or chicken
150.00 g	ricotta cheese
0.25	lemon — juice only
0.00	sea salt and freshly ground black pepper

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Method:

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.