Creamy Romanesco Dip

Romanesco is a true mystery ... it's half broccoli and half cauliflower but in my opinion it's better than both because it's the perfect combination! So, why are broccoli and cauliflower sold in stores and not Romanesco? It's pointy starburst florets make it just as fun to look at as it is to eat!

Romanesco may be one of the sole purposes that I sign up for a CSA, okay, that's a lie, but I look forward to this time of year when we get it in our baskets. It's great steamed with just a touch of olive oil, salt and pepper, but of course, my favorite way is to smash the heck out of it and use it as a dip!

Lately, we've been rushing outside after naps in order to get ever bit of nice weather we can before it starts getting colder.Plus, since it's starting to get light out earlier we don't have as much time after dinner to play. Because of this mad rush, the kids have been skipping an afternoon snack and either eating dinner a touch earlier or I make an appetizer for us all to share before dinner. Let me tell you, we downed almost the entire bowl of dip and what we didn't finish with our carrots and crackers we used as a topping on our burgers that night.

Vegan Creamy Romanesco Dip

Makes 1 1/2 cups

1 head romanesco
5 T vegan cream cheese
1/4 c vegenaise
2 garlic cloves
1 T lemon juice
2 T parsley
1/2 t salt
1/2 t pepper

Cut the florets of the romanesco off and steam them for about 10 minutes until they are good and tender. Put them into your food processor with the rest of the ingredients and puree until you have a smooth texture.

I like it right away when it's still a little warm, but it's great cold too. Serve it with cut veggies, crackers, use it as a topping or I've even added olive oil to it and used it as a dressing ... all truly delicious!