Wednesday, August 29, 2012
Spinach and Cauliflower Dip
This recipe is inspired by the Artichoke dip from Milestone's Bar and Grill except I substituted the artichoke with spinach and roasted cauliflower.
I served this with some fresh baguette for the boyfriend's Stallone themed birthday, but it's also perfect with a big ol' spoon.
1/2 head of cauliflower, cut into large florets
2 handfuls baby spinach
125g butter melted in skillet on medium heat
250 mL whole milk stirred in then...
75g all purpose flour stirred in - keep stirring
add 1 tsp salt
add grated fresh black pepper to taste
add a tiny pinch of nutmeg and....
Stir and stir until thickened and smooth)
50g Havarti cheese, sliced
Preheat oven to 350 F. Wrap cut cauliflower in aluminum foil, with a small opening to allow steam escape, and bake for about 35-40 mins. Cool cauliflower before transferring to a blender/processor and pulse until cauliflower becomes small crumbles.
In buttered skillet, wilt baby spinach. Set aside to cool.
Make bechamel according to instructions above. Remove from heat and add crumbled cauliflower and wilted spinach. Stir to combine, then transfer to ramekin.
Top with Havarti cheese and broil until cheese melts.
You can store the dip in the fridge and bake at 350 F for 20 mins prior to serving. Enjoy!