I came across this recipe by Little Broken and as I am a huge fan of roasted garlic, it was a no brainer to give this a try. Lo-carb, vegetarian and gluten free.
I adjusted the quantities because I like to taste more cauliflower and less cheese, less butter and more olive oil. As a matter of fact, you can actually replace the butter completely with the olive oil but it is important that you use a neutral tasting olive oil, none of those with the overpowering grassy or peppery taste! It will overpower the cauliflower completely and spoil the dish.
I served mine with cauliflower tortillas, another recipe you can find here.
- 4 x large garlic cloves
- 1,3kg x cauliflower, cut into florets
- 3 x Tbsp butter
- ¼ x cup ricotta cheese
- ¼ x cup Olive oil (add less or more depending on the consistency you like)
- Chopped chives, for garnish
- Salt and black pepper to taste
- Preheat the oven to 200°C.
- Cut off the tip of each garlic clove and place on a piece of foil. Drizzle with olive oil and a pinch of salt. Wrap the foil tightly around and place on a baking sheet in the oven for 15 minutes or until soft when pressed. Remove and let cool before removing the outer skin.
- Whilst the garlic is roasting, cook the cauliflower florets in salted water until tender, about 10 minutes. Drain and then lay flat on a large baking sheet lined with several layers of paper towel. Tap the baking sheet couple times on the countertop/table to get as much water as possible out of the cauliflower.
- Working quickly, place the cauliflower in a food processor with roasted garlic, butter and ricotta. Purée until smooth and creamy. Start to drizzle a little olive oil until you have the desirable consistency. Season with salt and pepper.
- Place in your dish and garnish with chopped chives and a drizzle of olive oil.
- Best served warm or at room temperature.
Tips : This dip reheats well, so if you do make it well in advance, you can always reheat it in the microwave before serving.