Cheesy Cauliflower Dippers Recipes

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.

CAULIFLOWER SOUP AND GARLIC AND CHEESE SOURDOUGH "DIPPERS"

Steps:

• In a large pot, heat up the olive oil and 2 tablespoons of the butter, over medium heat. Season with salt and pepper. Add the cauliflower florets and stir with a wooden spoon. Add celery, onion and thyme and cook for 3 minutes. Push the vegetables to 1 side of the pot. Melt 1 more tablespoon of butter on empty side of pot and add flour to the butter. Cook for 1 minute, stirring the flour in the butter. Mix in chicken broth and half-and-half. Bring up to a simmer and cook for 15 minutes. Puree soup using an emersion blender, food processor or blender and return to pot. I like to leave it a little chunky. Check seasoning and add a dash of hot sauce, if desired.
• Garnish soup with hot pepper sauce, chopped parsley or chives and serve with grated cheese to sprinkle on top.
• Preheat broiler.
• Toast English muffin halves and then place on a cookie sheet. In a small saucepan, melt the butter with the garlic over low heat. Brush toasted muffins with garlic butter and top with lots of grated cheddar and Parmesan cheeses. Sprinkle a little paprika over toasts, then place under broiler until cheeses are melted and browned. Serve cheesy toasts with soup for dipping.