Photograph by Martyn Thompson Food Styling by Maggie Ruggiero Styling by Molly Findlay

Photograph by Martyn Thompson Food Styling by Maggie Ruggiero Styling by Molly Findlay

Stephen Burrows

Turmeric Cauliflower Dip with Color-Blocked Crudité

Amuse-Bouche from Issue 9 – Summer 2016 – The 1970s

A buyer at New York’s Henri Bendel, where Stephen Burrows had an atelier in the ’70s, once said: “Selling his clothes was like selling candy.” And his designs, rendered in flowing jersey and chiffon, with rippling lettuce hems and graphic patterns all in an exuberant palette, do feel akin to a sugar rush. Our patterned crudité and acid-yellow turmeric dip mimics that visual buzz.

makes 3 cups (serves 12)

3 Tbsp extra virgin olive oil, divided
1 cup roughly chopped white onion
2 garlic cloves, roughly chopped
4 inches peeled fresh turmeric, roughly chopped
½ head cauliflower, cut into 1-inch pieces, about 3½ to 4 cups
¼ cup dried red lentils, rinsed
zest of 1 lemon
1 Tbsp lemon juice
vegetables for dipping

1
Heat 1 Tbsp oil in a large saucepan over medium-high heat. Stir in onion, garlic, and turmeric and cook, stirring occasionally until onion is translucent. Add the cauliflower, lentils, 1 cup water and a generous pinch of salt. Stir and bring to a boil. Reduce heat, cover and simmer until most of the water has been absorbed and cauliflower and lentils are tender, 12 to 15 minutes. Cool slightly.
2
Transfer cauliflower mixture to a blender along with zest, lemon juice, and remaining oil. Blend until very smooth. Cool and then chill, covered. Flavor is best when made 1 day ahead. Serve cool or at room temperature.