An orange or purple cauliflower is ideal for this ghoulish treat. Once boiled, handle it delicately to keep it intact. Serve with vegetable sticks and your favourite flatbread or cracker for dipping.
- Portion size 4 servings
- Credits : Canadian Living Magazine: October 2011
- 1 cauliflower (about 2 lb/900 g)
- 1 cup shredded white cheddar cheese
- 3/4 cups light mayonnaise
- 1/2 cup cream cheese
- 3 tablespoons chopped drained oil-packed sun-dried tomatoes
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
MethodKeeping cauliflower head intact, remove enough outer leaves and core to stand level.
In large pot of boiling salted water, cook cauliflower until centre is tender when pierced with fork, about 11 minutes. Drain and let cool enough to handle. Pat dry and transfer to serving plate. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Using spoon, gently scoop out cauliflower from top to hollow out, leaving about 2-inch (5 cm) thick wall and base. Discard or reserve scooped cauliflower for another use.
In food processor, purée together Cheddar cheese, mayonnaise and cream cheese until smooth. Add tomatoes, salt and pepper; purée until combined. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
To serve, scoop dip into cauliflower.
Nutritional facts Per 1 tbsp: about
- Sodium 103 mg
- Protein 1 g
- Calories 53.0
- Total fat 5 g
- Potassium 23 mg
- Cholesterol 11 mg
- Saturated fat 2 g
- Total carbohydrate 1 g
- Iron 1.0
- Folate 1.0
- Calcium 3.0
- Vitamin A 3.0
- Vitamin C 2.0