Description
Kelly and I were messing around with cauliflower this week and we came up with this fun idea to turn it into a dip. Fun turned into a dip tasting party. And the dip? Well, it turned out freaking unreal. Kelly preferred it with less Gruyere. I say pile it on … so the recipe below calls for all of it. It’s delicious. Do yourself a favor and make it. Yum.
Ingredients
- 1 head Cauliflower (Medium Size)
- 3 cloves Garlic, Chopped
- ½ Shallot, Chopped
- 1 teaspoon Green Onion, Chopped
- 1 Tablespoon Butter
- 1 teaspoon Extra Virgin Olive Oil
- 3 Tablespoons Grated Parmesan
- ½ cups Grated Gruyere (To Mix In Dip)
- 1 Tablespoon Cream Cheese
- ½ teaspoons Kosher Salt
- ½ teaspoons Pepper
- ¼ cups Grated Gruyere (For Sprinkling)
Preparation
Note: Recipe requires two 6-8 ounce oven safe ramekins or one 14 ounce oven safe ramekin.
1. Wash cauliflower and remove any wilted outside leaves. With a sharp knife, remove most of the core from the bottom. Cut it into florets. Fill a medium saucepan with 1/4″ of water and bring to a boil. Add your trimmed cauliflower florets. Cover the pan and cook cauliflower for 8 minutes or until completely fork tender. When done, remove from heat and drain off the water.
2. Preheat oven to 425 F and place steamed cauliflower into your food processor or blender.
3. Add garlic, shallots, green onion, butter, and olive oil. Blend for 1 minute to 2 minutes until well combined and smooth.
4. Stir in Parmesan, 1/2 cup Gruyere, cream cheese, salt, and pepper. Spoon into oven-proof ramekins. Set ramekins on a baking sheet if desired.
5. Sprinkle with remaining Gruyere and bake in preheated oven at 425 F for 10-15 minutes or until bubbly and golden brown around the edges. Serve hot with rustic bread.
