Creamy, steamy, cheesy and delicious cauliflower dip

Cauliflower: the big, white, bulbous veg that is so versatile. It can be crunchy when roasted, or creamy when pureed. It's nutritious and delicious. (and even facilitates my propensity to rhyme.) Seriously, what more can you ask of it. But I did. Please can you be a creamy, cheesy dip for my cocktail party? And the answer was, Sure Thing.

Since this dip was such a hit for my post Thanksgiving cocktail party I thought it only fitting and quite appropriate to bookend the year by posting another cauliflower dish. I started this blog with the simple but versatile Faux Creamy Cauliflower Soup and I end the year with another simple but this time decadent cauliflower dish that will help ring in the New Year's Eve. There is no faux in the creamy nature of this dip. It's real, alright. And it's cheesy, gooeyness is completely sanctioned when one is kicking out the old and cheering in the new.

Just as with the soup you can add a variety of extras as you desire. You can even play with different spices, too. This is was my first attempt at asking my cauliflower to be dippable so I didn't venture too far into the experimental. That said, we did just fine. Here are the basics.

Ingredients

1 head of cauliflower
1/4 c shallots, minced
1/4 c onion, minced
2 small cloves garlic, minced
Magic 3 (oil, salt, pepper)
1/8 t red pepper flakes (optional, if you like a little heat)
1/2 c sautéd escarole (optional, I had some leftover from the Escarole Rolls so I tossed it in)
2/3 c fontina, grated (or cheese of your choice, Gruyere would be yummy)
Crusty bread, for serving
Endive, gluten free option for serving

Instructions

Break up the cauliflower in pieces and boil it in salted water.

Remove, reserving 1 cup of the liquid for pureeing. Set cauliflower aside while you sauté the onion, shallots and garlic, seasoning as they get nice and soft. Then add the cooked cauliflower and let it get coated with that flavor.

Next step is to make it creamy. Place the mixture into a food processor and puree, adding a little of the reserved liquid as needed to get the consistency you want. Remember, you can always add but cannot take away, so go slowly to determine whether you want it chunky or super smooth. At this point, please taste and adjust your seasonings as you see fit. As I mentioned, since I had some leftover sautéd escarole, after I removed the mixture from the processor, I folded it in.

The mixture awaiting it's cheese partner.

Place the mixture into an oven proof baking dish that can also be used to serve. I bought the one pictured from Despaña. They have terra cotta cazuelas in a variety of sizes, and this one is perfect. Then comes the best part, the CHEESE. Did I say I like cheese? If you know me, you already knew that. Add the cheese into the entire mixture, plus sprinkle some on top. Bake at 350 until nice and bubbly.

Serve warm with crusty bread, endive or any other vegetable for dipping.

Here's to ringing in the New Year with Health & Wealth of heart, body and mind. May you reach for the stars, touch them and be electrified to do great things. May love and peace show up at your door each day. And may you know when to have faux creaminess and when it's absolutely necessary to have the real thing.

Thank you all for your support and onto new food bites in 2017!