Your guests will love you for it.
We spent an afternoon in the hot Tswane sun, shooting the breeze and dipping crudités into this moreish cheesy cauliflower dip, by Yuluishii, owner of the Off The Wall Pop Up restaurant in Pretoria.
INGREDIENTS
1kg Natures Garden Cauliflower, thawed
100g onion, roughly chopped
50g butter
25ml Extra Virgin Olive Oil
50g white Cheddar, grated
50g Gouda cheese, grated
50g cream cheese
20g all-purpose flour
750ml milk
Salt and pepper to taste
METHOD
Preheat the oven to 200°C. Rub the thawed cauliflower with olive oil, salt and pepper. Place in the hot oven and roast for about fifteen minutes or until the cauliflower is golden brown. Heat a pan and add butter. Fry the onions gently until softened and then sprinkle over the flour whilst mixing it through the onions. Using a whisk, gradually pour the milk into the onion mixture, whisking continuously until the mixture begins to thicken slightly. Add the cream cheese and whisk in, then add 40g Gouda and 40g Cheddar. Whisk until the mixture ceases to be stringy. Stir in the roasted cauliflower and transfer to a blender. Whizz the dip until smooth. Transfer into an oven-proof dish – preferably a wide bowl. Top with the remaining cheese and a sprinkling of paprika. Bake in the oven on grill for five to ten minutes or until the top is golden brown and bubbling. Serve with crudités and other snacks as an appetiser.
Hot tip from Yulu: ‘This deliciously cheesy and indulgent dip is at its best when served straight out of the oven with the cheese still bubbling. Your guests will love you for it!’
