No one will know that the base of this Baked Cheesy Cauliflower Dip is actually a whole head of cauliflower! With Greek yogurt and Dijon for tang, this dip is a creamy, flavorful favorite that's delicious with a layer of cheese on top.
Author: Jeanine Donofrio
Recipe type: Appetizer
3½ cups small cauliflower florets (¾-inch pieces)
2 small garlic cloves
½ cup whole milk Greek yogurt
1½ tablespoons extra-virgin olive oil, more for brushing
Toasted or warmed baguette, crackers, and/or apple slices, for serving
Chopped parsley for garnish, optional
Bring a large pot of salted water to a boil. Add the cauliflower and garlic and boil until the cauliflower is fork tender, about 8 minutes. Use a slotted spoon to scoop ¾ of the cauliflower and the garlic into a blender (set the remaining florets aside). Let cool completely before adding the remaining ingredients to the blender. Meanwhile, preheat the oven to 450°F and brush an 8-inch cast iron skillet lightly with olive oil.
Add the yogurt, olive oil, mustard, and salt to the blender and blend until creamy.
Spread the cauliflower mixture into the skillet and top with half the scallions, half the reserved cauliflower florets, the cheese, remaining cauliflower florets, remaining scallions, and pinches of red pepper flakes. Bake 15 to 18 minutes, or until the cheese on top is browned and bubbling.
Serve with baguette, crackers, and/or apple slices.
Recipe by Love and Lemons at https://www.loveandlemons.com/cauliflower-dip/