Cauliflower Chorizo Dip
Ok… so this dip idea literally came to me while I was trying to fall asleep the other day. I had just cleaned out my refrigerator and saw I had a gorgeous head of organic cauliflower. I went to bed trying to figure out ideas of what to make with it. So here you have it… one of the most delicious dips made from cauliflower! I mean seriously, who knew? I baked and served it in a cast iron pan because it helps keep it warm but also because it looks amazing in cast iron pan. Serve with your favorite chips or crackers (my son was spreading it on toast). This recipe can also me made conventional, paleo, vegetarian or vegan!
Cauliflower Chorizo Hot Dip
Creamy, spicy hot dip made from cauliflower ! Its beautiful !
Ingredients
- 1 large cauliflower rough chopped
- 4 tablespoons avocado or olive oil
- salt and pepper to taste
- 1 onion finely diced
- 1 pound beef chorizo or pork chorizo
- 1 tablespoon taco seasoning
- 3 cups cheddar, monterey jack or pepper jack shredded
- ½ cup sour cream
- ½ cup panko (regular or gluten free) tossed with 1 tablespoon oil and set aside
Instructions
- Preheat oven to 400 degrees.
- Toss the cauliflower pieces in 1 tablespoon of avocado or olive oil with salt and pepper.
- Arrange on a parchment covered sheet pan and bake for 20-25 minutes or until fork tender.
- While cauliflower is in the oven heat a large skillet with remaining oil and add the onion and chorizo. Cook at least 15 minutes until the chorizo is cooked and the onions are tender.
- Once cooked remove the cauliflower and place in large bowl. Mash using potato masher. It's ok if its lumpy and not smooth.
- Add the cooked chorizo and onion along with 2 cups of the shredded cheese and sour cream.
- Place in a baking dish or cast iron pan.
- Combine the remaining cup of cheese and panko. Sprinkle over the top.
- Bake in 400 degree oven for 15 minutes.
- Serve hot with your favorite chips.
