Cauliflower Gruyere Cheese Dip

Note: Recipe requires two 6-8 ounce oven safe ramekins or one 14 ounce oven safe ramekin.

1. Wash cauliflower and remove any wilted outside leaves. With a sharp knife, remove most of the core from the bottom. Cut it into florets. Fill a medium saucepan with 1/4″ of water and bring to a boil. Add your trimmed cauliflower florets. Cover the pan and cook cauliflower for 8 minutes or until completely fork tender. When done, remove from heat and drain off the water.

2. Preheat oven to 425 F and place steamed cauliflower into your food processor or blender.

3. Add garlic, shallots, green onion, butter, and olive oil. Blend for 1 minute to 2 minutes until well combined and smooth.

4. Stir in Parmesan, 1/2 cup Gruyere, cream cheese, salt, and pepper. Spoon into oven-proof ramekins. Set ramekins on a baking sheet if desired.

5. Sprinkle with remaining Gruyere and bake in preheated oven at 425 F for 10-15 minutes or until bubbly and golden brown around the edges. Serve hot with rustic bread.