Hot Creamy 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.

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.

FRIED WHOLE CAULIFLOWER WITH CREAMY LEMON DIPPING SAUCE

Steps:

• Whisk together the mayonnaise, lemon zest and juice, parsley and a large pinch of salt and pepper in a medium bowl until smooth. Refrigerate while you fry the cauliflower.
• Fill a large, deep stockpot halfway with oil and heat to 375 degrees F over medium-high heat. Set a cooling rack over a baking sheet.
• Gently lower the cauliflower into the hot oil with a large spider or large slotted spoon. This might splatter so be very careful once the cauliflower is in the oil. The cauliflower might not be fully submerged, but that is okay. Cook until the cauliflower is golden brown and you can easily insert a paring knife into one of the florets, 5 to 7 minutes, carefully flipping the cauliflower halfway through the cooking time.
• Lift the cauliflower out of the hot oil using the large spider or slotted spoon and transfer to the cooling rack. Season liberally with salt. Allow the excess oil to drip away before putting the cauliflower onto a large serving platter. Serve alongside the creamy lemon sauce.

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. :).

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.