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Hot Cauliflower and Artichoke Dip
Prep Time
1
hour
hr
Cook Time
1
hour
hr
Total Time
2
hours
hrs
Course:
Cocktail party, Holiday Treats
Cuisine:
Mediterranean, World Cuisine
Servings:
6
ramekins
Author:
Chef Maria Cummins
Ingredients
4
cups
cauliflower florets
1 inch
2
tbsp
olive oil
4
oz
goat cheese
softened, 125 g
1
clove
garlic
chopped
1
tsp
Dijon mustard
1/2
tsp
lemon peel
grated
1/4
tsp
cayenne pepper
1/4
tsp
salt
1
can (14 oz)
artichoke hearts
drained and coarsely chopped
1
cup
Parmesan cheese, grated
Reserve about 3 tbsp for topping the dip
2
tbsp
parsley
fresh, chopped
1 1/2
tsp
Thyme
fresh, chopped
Instructions
Preheat oven to 400ºF.
Combine cauliflower and oil in a bowl; toss until coated.
Place cauliflower in a non-stick foil-lined rimmed baking sheet.
Bake, uncovered, for 35 - 40 minutes or until cauliflower is softened and lightly browned; cool.
Place cauliflower, goat cheese, garlic, mustard, lemon peel, cayenne pepper and salt in a food processor; process until smooth.
Transfer cauliflower mixture to a bowl. Add artichokes, Parmesan cheese, parsley and thyme; stir to combine.
Spoon mixture into a greased 2 quart baking dish or 6 small ramekins. (May be prepared to this point and refrigerated for up to 24 hours.)
Preheat oven to 350°F. Top dip with remaining Parmesan.
Bake, uncovered, for 20 minutes or until light golden and heated through.
Serve with crackers or baguette slices