Cauliflower was something you couldn’t pay me, as a child, an unlimited supply of toys to eat. No amount of candy, all the pretty ponies or frilly girl frills could make love that stuff that looks like, basically, a brain. Thankfully my taste buds evolved, though I admit it took a while. It turns out when you combine it with a wide variety of other delicious things, why, that brain-like veggie becomes so much more palatable! If someone could help me convince my own kid of this now, well, that would be about as bees knees as one could get.
It wasn’t till after we read this recipe that I realized I pulled out sour cream when I meant to use fat fee Greek yogurt. We were sitting there, saying how good this tasted, and it’s healthier and I was like light bulb…er, whoops. Whatever, I just know it would taste as good with fat-free Greek yogurt. Next time!
So here you just get out your olive oil, salt and pepper, then you put your florets in, you put your florets out, you put your florets in and you toss them all about.
If you can’t tell by now that I’m a little tired today, bad jokes are usually a sign! But seriously, you do kind of do the cauliflower hokey pokey. Or…not seriously. Whichever.
Keep an eye while those florets roast in the oven. When they looks somewhat like this – they’re done! Ours roasted in a little less time than specified.
The cauliflower, some garlic and the rest of these fine, delicious ingredients need to be put through a food processor and pureed. If you don’t have one, it might be possible to use an immersion blender, but since we didn’t use one, just proceed with caution and expect things to possibly splatter. Any other ideas for folks that don’t have a food processor? Feel free to suggest them in the comments!
We couldn’t let this wonderful smelling dip into the oven without a final layer of cheeeeese.
Now this stuff is just begging to be devoured. I mean, it’s pretty much egging us on. There’s no choice. We must!
Since I’m a doofus who forgets at least one or two ingredients at the grocery store every week, we didn’t have the planned crostini-type bread to serve with the dip (or even crackers for crying out loud). When one is a forgetful doofus, one makes homemade garlic bread, true? And one spreads this incredibly awesome, delicious dip on it, right? Yes. Yes one DOES. Maybe a couple of times. Or more.
This is obviously a great dip to make for parties. I’m planning to make it again for future parties, Fall football weekends, and really any time there’s an excuse to roast cauliflower into a delicious state. Wish I could tell you how leftovers were, but Sis Blogging Partner got to take it home! My guess is it would reheat fairly well the next day in your oven. Or just wait to heat it up till then, adding the cheese on top before you do. Enjoy!
Roasted Cauliflower & Aged White Cheddar Dip
from ClosetCooking.com (Slow cooker directions, nutrition info & other great tips found at the source! Not to mention, lots of other yummy-looking recipes!)
Prep Time: 10 minutes Cook Time: about 1 hour Level: Easy Serves: 4
- 1/2 small head cauliflower, cut into florets
- 1 tablespoon oil
- salt and pepper to taste
- 4 ounces light cream cheese, room temperature
- 1/2 cup light sour cream or Greek yogurt
- 1/2 teaspoon thyme, chopped
- 1 clove garlic, chopped
- 1 cup aged white cheddar, shredded (plus more for topping, optional)
Spray a small casserole dish with non-stick cooking spray. Preheat oven to 400 degrees.
Toss the cauliflower in the oil with salt and pepper, arrange in a single layer on a baking sheet and roast in oven until lightly golden brown, about 20-30 minutes, mixing halfway through. Once cauliflower is roasted, lower oven to 350 degrees.
Puree everything in a food processor and pour into a baking dish. Top with more shredded cheddar, if using.
Bake in a preheated oven until the sides are bubbling and the top is lightly golden brown, about 20-30 minutes.
Just some other advice on loading the ingredients into the food processor…
If your food processor is a little finicky like mine can be, cut the softened light cream cheese into chunks or cubes. It’ll be sticky, yes, but I find when I just dump a block of the stuff into my processor, it doesn’t want to mix everything together without lots of stopping to scrape sides, etc. Adding the cream cheese in cubes and spreading it out in the processor bowl helps.
If you’re wondering if a different cheese would do, should you need to substitute for whatever reason, probably so. BUT. We loved the aged white cheddar and felt it was so, so good in this. However, regular white cheddar might work (although to me it’s probably tangier than aged white cheddar). Others that might work (albeit it with slightly less flavor) could be Swiss (or Gruyere if you want to be really fancy), provolone or fontina. But the cheddar really was perfect for us.
Our head of cauliflower was so small that we decided to roast all of it, and once that was done, it didn’t seem like a lot so we used it all in the dip. It’s kind of a vague amount, half a small head, so just judge for yourself whether to use more or not.
The dip itself is gluten-free, you’ll need to find a gluten-free cracker or other such ingredient to serve the dip with. I was curious (as I often am with wondering about gluten-free ingredients) if the cream cheese is gluten-free and after doing some research, it seems as though it is safe. Always check labels, of course – which I’m sure any true gluten-free person does.