Cheesy Cauliflower Spinach Dip

• Produce

  • 1 head Cauliflower
  • 2 large cloves Garlic
  • 1 Shallot, medium
  • 5 oz Spinach, fresh

• Canned Goods

  • 1 cup Coconut milk, full-fat

• Condiments

  • 3 tsp Lemon juice

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1 tsp Nutmeg, ground
  • 1/2 tsp Sea salt, ground

• Dairy

  • 1 1/4 cup Mozzarella cheese

• Other

  • 1 Tbs EVOO (extra virgin olive oil

Found on tastefulventure.com

Description

Ingredients

• 1 head of Cauliflower washed, stems removed, and florets chopped into 1 inch pieces
• 5oz fresh Spinach
• 2 large cloves Garlic
• 1 medium Shallot
• 3 tsp Lemon juice (juice from about ½ a Lemon)
• 1 cup full fat Coconut Milk (I used Thai brand that comes in a can)
• 1 tsp ground Nutmeg
• ½ tsp ground Sea Salt
• ½ tsp ground Black Pepper
• 1 cup + ¼ cup shredded Mozzarella Cheese
• 1 Tbs EVOO (extra virgin olive oil)

Directions

• In medium saucepan add Cauliflower florets and fill with water until cauliflower is covered.
• Bring to a boil and cook Cauliflower for 10 minutes.
• While Cauliflower is cooking, add EVOO and Spinach to a 9 inch Cast Iron Skillet and saute over med-low heat until Spinach is wilted, 5-8 min.
• In a 7 cup food processor add Garlic and Shallots.
• Pulse until finely chopped.
• Add cooked Cauliflower, Lemon Juice, Coconut Milk, Nutmeg, Salt, and Pepper.
• Pulse until smooth and creamy.
• Add in 1 cup Mozzarella, pulse 10 seconds until mixed in.
• Add Cauliflower mixture to the 9 inch Cast Iron Skillet with the Spinach.
• Stir Spinach in mixture.
• Top with ¼ cup Mozzarella Cheese.
• Broil on HI for 2-3 minutes until slightly brown on top and bubbly.
• Serve with Gluten Free Baguettes, corn chips, or veggies.
• Enjoy!