Active Time:30 minsTotal Time:1 hr 10 minsServings:6Jump to Nutrition Facts
Active Time:30 minsTotal Time:1 hr 10 minsServings:6
Active Time:30 mins
Active Time:
30 mins
Total Time:1 hr 10 mins
Total Time:
1 hr 10 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Photographer: Carson Downing, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
Cook Mode(Keep screen awake)Ingredients1large headcauliflower, trimmed of thick rough leaves2tablespoonswater1cupplain whole-milk strained (Greek-style) yogurt1teaspoonhot sauce½teaspoongarlic powder½teaspoononion powder¼teaspoonsalt⅛teaspoonpepper3slicescenter-cut bacon, cooked and crumbled¾cupshredded sharp Cheddar cheese, divided2tablespoonschopped fresh chivesorscallions, plus more for garnishPotato chips and/or crudités for serving (optional)
Cook Mode(Keep screen awake)
Ingredients
1large headcauliflower, trimmed of thick rough leaves
2tablespoonswater
1cupplain whole-milk strained (Greek-style) yogurt
1teaspoonhot sauce
½teaspoongarlic powder
½teaspoononion powder
¼teaspoonsalt
⅛teaspoonpepper
3slicescenter-cut bacon, cooked and crumbled
¾cupshredded sharp Cheddar cheese, divided
2tablespoonschopped fresh chivesorscallions, plus more for garnish
Potato chips and/or crudités for serving (optional)
DirectionsPlace cauliflower and water in an 8-cup microwaveable bowl. Cover with a microwaveable lid or plastic wrap. Microwave on High until the cauliflower is fork-tender but florets are not falling off, 14 to 16 minutes. Let stand, covered, for 5 minutes. Carefully remove the lid; let cool for 20 minutes. (To steam in a pressure cooker, see Tip.)Photographer: Carson Downing, Food Stylist: Annie Probst, Prop Stylist: Joseph WanekOnce the cauliflower is cool enough to handle, cut a 4- to 5-inch circle from the top, using a paring knife. Carefully cut a 2-inch deep well into the head, leaving the core intact. Plug any holes with tiny cauliflower florets.Photographer: Carson Downing, Food Stylist: Annie Probst, Prop Stylist: Joseph WanekCombine 1/2 cup cauliflower trimmings, yogurt, hot sauce, garlic powder, onion powder, salt and pepper in a food processor; process until smooth, about 30 seconds. Transfer to a medium bowl. Set aside 1 tablespoon crumbled bacon. Add the remaining bacon, 1/2 cup cheese and chives (or scallions) to the pureed cauliflower mixture; stir to combine.Photographer: Carson Downing, Food Stylist: Annie Probst, Prop Stylist: Joseph WanekSpoon the dip into the cauliflower bowl. Sprinkle with the reserved bacon and the remaining 1/4 cup cheese. Garnish with additional chives (or scallions), if desired. Serve with pieces of cauliflower and with potato chips and/or crudités, if desired.Photographer: Carson Downing, Food Stylist: Annie Probst, Prop Stylist: Joseph WanekTipAlternatively, pour 1 cup water into a programmable pressure multicooker (such as Instant Pot; times, instructions and settings may vary according to cooker brand or model). Place a trivet inside; place cauliflower head on the trivet. Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 3 minutes (it will take 10 to 15 minutes for the cooker to come up to pressure before cooking begins). Carefully turn the steam release handle to Venting position; let the steam fully escape (float valve will drop; this will take 1 to 2 minutes). Carefully transfer the cauliflower to a cutting board; let cool for about 20 minutes. Proceed with Step 2.Originally appeared: EatingWell.com, September 2023
Directions
Place cauliflower and water in an 8-cup microwaveable bowl. Cover with a microwaveable lid or plastic wrap. Microwave on High until the cauliflower is fork-tender but florets are not falling off, 14 to 16 minutes. Let stand, covered, for 5 minutes. Carefully remove the lid; let cool for 20 minutes. (To steam in a pressure cooker, see Tip.)Photographer: Carson Downing, Food Stylist: Annie Probst, Prop Stylist: Joseph WanekOnce the cauliflower is cool enough to handle, cut a 4- to 5-inch circle from the top, using a paring knife. Carefully cut a 2-inch deep well into the head, leaving the core intact. Plug any holes with tiny cauliflower florets.Photographer: Carson Downing, Food Stylist: Annie Probst, Prop Stylist: Joseph WanekCombine 1/2 cup cauliflower trimmings, yogurt, hot sauce, garlic powder, onion powder, salt and pepper in a food processor; process until smooth, about 30 seconds. Transfer to a medium bowl. Set aside 1 tablespoon crumbled bacon. Add the remaining bacon, 1/2 cup cheese and chives (or scallions) to the pureed cauliflower mixture; stir to combine.Photographer: Carson Downing, Food Stylist: Annie Probst, Prop Stylist: Joseph WanekSpoon the dip into the cauliflower bowl. Sprinkle with the reserved bacon and the remaining 1/4 cup cheese. Garnish with additional chives (or scallions), if desired. Serve with pieces of cauliflower and with potato chips and/or crudités, if desired.Photographer: Carson Downing, Food Stylist: Annie Probst, Prop Stylist: Joseph WanekTipAlternatively, pour 1 cup water into a programmable pressure multicooker (such as Instant Pot; times, instructions and settings may vary according to cooker brand or model). Place a trivet inside; place cauliflower head on the trivet. Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 3 minutes (it will take 10 to 15 minutes for the cooker to come up to pressure before cooking begins). Carefully turn the steam release handle to Venting position; let the steam fully escape (float valve will drop; this will take 1 to 2 minutes). Carefully transfer the cauliflower to a cutting board; let cool for about 20 minutes. Proceed with Step 2.
Place cauliflower and water in an 8-cup microwaveable bowl. Cover with a microwaveable lid or plastic wrap. Microwave on High until the cauliflower is fork-tender but florets are not falling off, 14 to 16 minutes. Let stand, covered, for 5 minutes. Carefully remove the lid; let cool for 20 minutes. (To steam in a pressure cooker, see Tip.)
Once the cauliflower is cool enough to handle, cut a 4- to 5-inch circle from the top, using a paring knife. Carefully cut a 2-inch deep well into the head, leaving the core intact. Plug any holes with tiny cauliflower florets.
Combine 1/2 cup cauliflower trimmings, yogurt, hot sauce, garlic powder, onion powder, salt and pepper in a food processor; process until smooth, about 30 seconds. Transfer to a medium bowl. Set aside 1 tablespoon crumbled bacon. Add the remaining bacon, 1/2 cup cheese and chives (or scallions) to the pureed cauliflower mixture; stir to combine.
Spoon the dip into the cauliflower bowl. Sprinkle with the reserved bacon and the remaining 1/4 cup cheese. Garnish with additional chives (or scallions), if desired. Serve with pieces of cauliflower and with potato chips and/or crudités, if desired.
Tip
Alternatively, pour 1 cup water into a programmable pressure multicooker (such as Instant Pot; times, instructions and settings may vary according to cooker brand or model). Place a trivet inside; place cauliflower head on the trivet. Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 3 minutes (it will take 10 to 15 minutes for the cooker to come up to pressure before cooking begins). Carefully turn the steam release handle to Venting position; let the steam fully escape (float valve will drop; this will take 1 to 2 minutes). Carefully transfer the cauliflower to a cutting board; let cool for about 20 minutes. Proceed with Step 2.
Originally appeared: EatingWell.com, September 2023
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Nutrition Facts(per serving)171Calories9gFat14gCarbs13gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
