Cauliflower Dip Recipes

CREAMY CAULIFLOWER DIP

Steps:

• Pour water into a medium saucepan to a depth of 1/4"; add cauliflower and garlic. Cover, bring to a boil over high heat, and cook until florets are very easily pierced with a paring knife, about 10 minutes. Drain and set aside.
• Meanwhile, heat 2 Tbsp. oil in a large skillet over medium. Add onion, cumin, and 1 tsp. salt and cook, stirring often, until onion is translucent, about 3 minutes. Increase heat to medium-high and cook, stirring often, until onion is golden brown, about 5 minutes more.
• Transfer onion mixture to a blender. Add yogurt, lemon zest and juice, reserved cauliflower, and remaining 1 tsp. salt and purée until smooth. With the motor running, add 2 Tbsp. oil in a steady stream until well combined. If dip is too thick, blend in 1 Tbsp. water at a time to reach desired consistency. Let cool to room temperature.
• To serve, spread dip in a wide bowl or platter. Drizzle with oil and top with parsley. Serve with romaine hearts and endive leaves alongside for dipping.
• Do Ahead
• Dip can be made 5 days ahead; cover and chill.

BUFFALO CAULIFLOWER DIP

Steps:

• Heat oven to 375 degrees. In a 9-inch cast-iron or ovenproof skillet, toss the cauliflower with the olive oil and season with salt and pepper. Cover with a lid or aluminum foil and cook on the stovetop over high to steam, 5 minutes.
• Uncover the skillet and cook, stirring occasionally, until the cauliflower is fork-tender and caramelized in spots, about 10 minutes.
• Stir in the butter. Once melted, stir in the hot sauce and simmer until the sauce has reduced by half, about 3 minutes.
• Turn off the heat, then stir in the cream cheese and sour cream until combined. Sprinkle the Cheddar on top.
• Bake until bubbling around the edges and the cheese has melted, about 10 minutes. If you'd like the top to get browned, run it under the broiler for 1 to 2 minutes.
• Immediately sprinkle with blue cheese and chives. Serve with vegetables, bread or chips for dipping.

CAULIFLOWER-SPINACH DIP

Steps:

• Place cauliflower florets in a steamer basket set over a pot of simmering water. Cover and steam until crisp-tender, about 8 minutes. Add spinach leaves; cover and steam until wilted, about 2 minutes. Puree vegetables in a food processor with tahini, lemon juice, olive oil, garlic, salt, and pepper until smooth. Serve warm or at room temperature with pita bread or crisps.

CAULIFLOWER DIP

Steps:

• Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
• Preheat the oven to 400°, and line a baking sheet with foil. Also, lightly mist a small/medium-sized baking dish with cooking spray.
• Cut the tops off of the heads of garlic, and place each of the heads onto a small square of foil. Drizzle with a touch of olive oil, wrap tightly, and place into the hot oven directly onto the wire rack.
• Next, toss the cauliflower florets with a generous drizzle of the olive oil, a good pinch of salt, a pinch of the black pepper, a pinch of the cayenne pepper, about 1/4 teaspoon of the paprika, and the onion and garlic granules, and turn it out onto the foil-lined baking sheet.
• Place the baking sheet into the oven next to the foil-wrapped garlic roughly 10 minutes after the garlic was put in, and roast together for 30 minutes more, until cauliflower is slightly charred and soft, and garlic is soft and aromatic.
• Remove the cauliflower and garlic heads from the oven, and keep the oven on.
• Unwrap the garlic heads from the foil to allow them to cool to room temp before squeezing them from their papers and smashing them into a paste with a knife or fork. Allow the cauliflower florets to cool as well, and then very finely chop them. Set both aside for a moment while you prepare the base of the dip.
• In a large bowl, add the softened cream cheese, the sour cream, the mayo, the grated parmesan, 1/2 cup of the shredded cheddar/gruyere blend, the parsley, lemon zest, herbes de Provence, the white wine, another good pinch of salt (about 3/4 teaspoon), and another pinch of cayenne pepper, and fold those ingredients together until fairly smooth and well combined.
• Next, add in the chopped baby spinach, the chopped cauliflower and the roasted garlic paste, and fold those in until well incorporated.
• Turn the mixture out into the prepared baking dish, smooth the top out a bit, and sprinkle over the remainder of the shredded cheddar/gruyere cheese.
• Sprinkle another little pinch of the herbes de Provence and paprika over the cheese, and bake in the oven for about 20-22 minutes, or until golden and bubbly. To finish, sprinkle with a touch of the chopped parsley, and serve hot with corn chips or choice of accompaniment.

PLANT-BASED CREAMY CAULIFLOWER DIP

Steps:

• Steam cauliflower for 13-15 minutes. (I use a microwave steamer basket. You can do this in the microwave or on stove top.) Cauliflower should be much softer that it would be for eating.
• Allow to cool for 10 minutes so it's not too hot to handle.
• Pour cauliflower into blender or food processor. Add mustard and lemon juice. Puree. Add broth 1 T at a time until you have a very smooth consistency. Chill.

CHEESY ROASTED GARLIC AND CAULIFLOWER DIP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Coat cauliflower with 1 tablespoon olive oil. Season with salt and pepper and spread out onto a baking sheet.
• Chop tops off garlic cloves and place on a sheet of aluminum foil. Drizzle cloves with remaining olive oil and wrap foil to create a pouch; place on the baking sheet with the cauliflower.
• Roast in the preheated oven, tossing cauliflower halfway through, until tender, about 25 minutes.
• Remove from the oven and allow cauliflower to cool slightly. Unwrap garlic cloves and discard foil. Reduce oven temperature to 375 degrees F (190 degrees C).
• Combine 1 cup Cheddar cheese and yogurt in a food processor; blend until smooth. Add cauliflower and squeeze garlic cloves in as well. Process, scraping down the sides as needed, until creamy, 1 to 2 minutes. Transfer to a baking dish and top with remaining Cheddar.
• Bake until top begins to brown, about 15 minutes. Remove from the oven, garnish with green onions, and serve.

CHEESY CAULIFLOWER DIP WITH BACON

Steps:

• Heat oven to 350ºF.
• Use pulsing action of food processor to process cauliflower until chopped to pea-size pieces. (Some recognizable small florets may still remain.) Place in large microwaveable bowl; stir in water.
• Microwave on HIGH 3 min.; stir. If necessary, continue microwaving 2 min. or until any larger cauliflower pieces are crisp-tender. Drain cauliflower.
• Cook bacon in medium cast-iron skillet on medium heat until crisp. Remove bacon from skillet; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
• Add yellow onions to reserved drippings; cook 3 to 4 min. or until crisp-tender, stirring frequently. Add cream cheese and hot sauce; cook and stir 2 to 3 min. or until cream cheese is completely melted and sauce is well blended. Stir in cauliflower, mayo and 1-1/2 cups shredded cheese; smooth top.
• Crumble bacon; sprinkle over dip. Top with remaining shredded cheese.
• Bake 25 to 30 min. or until dip is heated through and top is golden brown. Sprinkle with green onions.

ROBYN'S PARMESAN-CAULIFLOWER DIP

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Place 4 tablespoons butter in a medium saucepan. Add 1/4 cup water and bring to a boil over medium heat. Add cauliflower and cook until tender, 5 to 7 minutes. Drain.
• Melt remaining butter in a small saucepan over low heat.
• Transfer cauliflower to a glass baking dish. Stir in 3/4 cup Parmesan cheese, melted butter, salt, and pepper. Smooth out the mixture so it's even in the dish. Sprinkle remaining Parmesan over the top.
• Bake in the preheated oven until smooth and creamy with a light brown top, about 30 minutes. Transfer dip to a serving bowl or warmed fondue pot and serve immediately.

CREAMY CAULIFLOWER RANCH DIP (LOW FAT)

Steps:

• Break cauliflower into florets. In medium saucepan, bring about 2 inches of water to a boil. Add cauliflower, cover and simmer until tender, about 15 minutes. Run under cold water to stop the cooking; drain well.
• In a food processor, puree cauliflower and green onion until fairly smooth. Scrape down sides, add sour cream and dressing mix. Process until combined. season with salt and pepper, if desired.
• Remove to serving bowl and refrigerate until chilled.
• Serve with fresh veggies, crackers, pita chips or anything else you want to dip. :).