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Cauliflower Brain with Fiery Ballymaloe Jalapeno Relish Dip.

Preparation time: 10

Cooking time: 10

Serves: 6-10

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Want a fun way to serve a dip for at your Halloween party? Try this, it couldn’t be easier…

1 head of cauliflower – the brain
2 jars of Ballymaloe Jalapeno Relish 


1. Remove the leaves from the cauliflower and carefully cut off most of the stem, leaving the outside intact. This will create a hollow area in the middle.

2. Fill a teaspoon with relish and using the tip of teaspoon, evenly draw veins by following some of the natural lines in the cauliflower.

3. Pour salsa into a shallow bowl or serving dish until the bowl is nearly full.

4. Set the cauliflower in the middle of the salsa.

To serve
2 large bags of Keogh’s Crisps.


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