8 ounces cauliflower, broken or cut into florets
¼ cup shelled raw pumpkin seeds
1 clove of garlic, coarsely chopped
2 green onions
¼ cup olive oil
1 tablespoon capers in brine + a little of the brine for seasoning
Salt and pepper to taste
1. Bring two cups of water to a boil in a small saucepan. Add the cauliflower and cook until tender, about 5 minutes. Scoop out the cauliflower. Leave the water boiling. Rinse the cauliflower in cold water to stop it cooking. Drain and set aside to cool.
2. Dunk one of the green onions into the boiling water for 15 seconds. Remove, drain and coarsely chop along with the uncooked green onion.
3. In a food processor purée the pumpkin seeds until they become a fine meal. Add the garlic and whirl until it mixes well with the pumpkin seeds.
4. Add the green onions and drained cauliflower to the food processor. Process while slowly adding the olive oil, capers, brine, salt, and pepper. When the mixture is thick and well combined, it’s ready.
Serve with rice crackers, rye toast, toasted pita, herb slab, ciabatta or cucumber slices.
6 servings as a dip before dinner
Adapted from Marlena Spieler’s column in the San Francisco Chronicle
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