This cauliflower dip is perfect for football games, summer porch nights, and so much more. Enjoy as a spicy locally sourced treat!
Ingredients:
- 1 large head of cauliflower
- 1 head of garlic
- 1 cup vinegar-based cayenne hot sauce, divided
- 1 cup Greek yogurt, or vegan equivalent
- 1 cup shredded cheddar or Pinconning cheese, or vegan equivalent
- Optional toppings: green onion or chives, bleu cheese and/or drizzled ranch dressing
- For serving: tortilla chips, local bread, celery, apple slices
Method:
Heat your oven to 400 degrees and prep your veggies while it is heating up. Cut the top off the head of garlic, drizzle with oil and wrap in foil. Chop your head of cauliflower into large pieces, and toss with ⅓ cup of hot sauce, salt and pepper, and add to a cast iron skillet or baking dish.
Place both the garlic and cauliflower in the oven, cooking for about a half hour, or until the cauliflower is tender and darkening on the edges.
Squeeze the roasted garlic cloves into a blender, along with the roasted cauliflower, remaining hot sauce, yogurt, and cheddar or Pinconning cheese. Blend until uniform. Return the blended dip to the skillet or baking dish.
Optionally, sprinkle with additional shredded cheese and/or bleu cheese, and return to the oven for about 10 minutes, or until bubbling. Out of the oven, add your toppings and serve hot. Enjoy!
Claire Butler is the Content Strategy Specialist for Taste the Local Difference. Contact her at [email protected].