Cauliflower Gruyere Cheese Dip

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 head Cauliflower (Medium Size)
• 3 cloves Garlic, Chopped
• ½ Shallot, Chopped
• 1 teaspoon Green Onion, Chopped
• 1 Tablespoon Butter
• 1 teaspoon Extra Virgin Olive Oil
• 3 Tablespoons Grated Parmesan
• ½ cups Grated Gruyere (To Mix In Dip)
• 1 Tablespoon Cream Cheese
• ½ teaspoons Kosher Salt
• ½ teaspoons Pepper
• ¼ cups Grated Gruyere (For Sprinkling)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Cut the cauliflower into small florets. Place them in a pot with a splash of water, cover, and steam over medium heat for about 8 minutes until very tender. Drain well.

2. Heat the butter and olive oil in a skillet over medium heat. Add the shallot and garlic and cook for about 2 minutes until soft and fragrant. Stir in the green onion and cook for 1 minute more.

3. Preheat the oven to 400°F (204°C).

4. Transfer the cauliflower to a food processor or bowl. Add the cooked shallot mixture, cream cheese, and grated Parmesan, then blend or mash until mostly smooth.

5. Stir in the mixing Gruyere, kosher salt, and pepper. Taste and adjust the seasoning as needed.

6. Spread the dip in a small oven-safe dish and sprinkle the topping Gruyere evenly over the top.

7. Bake for 5 to 7 minutes until the cheese melts and the edges bubble. Serve warm.