Cheesy Roasted Cauliflower Dip - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Kelly Senyei
Preheat your oven for the ultimate flavor-packed cauliflower dip recipe loaded with Parmesan cheese, garlic and scallions..
Ingredients
- 1 head cauliflower, cut into florets
- 2 Tablespoons olive oil
- 4 ounces cream cheese
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 1/2 cups shredded Parmesan cheese, divided
- 2 cloves garlic, roughly chopped
- 1/2 cup chopped scallions, plus more for garnishing
- Crackers, sliced bread or vegetables, for serving
Instructions
- Preheat the oven to 425 °F. Line a baking sheet with foil.
- In a medium bowl, toss together the cauliflower florets with the olive oil and a pinch of salt and pepper. Arrange the cauliflower in a single layer on the baking sheet and roast it until it's golden brown, about 30 minutes, flipping the florets once halfway through.
- Remove the cauliflower from the oven and transfer it to a food processor. Add the cream cheese, mayonnaise, sour cream, 1 cup Parmesan cheese, garlic, scallions, 1/2 teaspoon salt and 1/4 teaspoon pepper. Process the mixture until it is smooth and creamy. Transfer the mixture to a 10-inch skillet or an 8-cup baking dish. (See Kelly’s Notes.) Top the dip with the remaining 1/2 cup Parmesan cheese. Reduce the oven to 350 °F and bake the dip until it is golden brown on top and the cheese is melted, about 20 minutes.
- Remove the dip from the oven, garnish with additional scallions, and serve it immediately with assorted crackers or vegetables for dipping.
- Kelly’s Notes: The dip can be prepared up to the baking step and stored, covered with plastic wrap, in the refrigerator up to 1 day in advance. When ready to serve, remove the dip from the oven and bake it as directed until it is golden brown on top.
- The dip can be baked in several smaller skillets/baking dishes or one larger one.
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