It’s not a secret
I never, ever care about the outcome of a professional sports game…don’t have a team, don’t love a sport, and truthfully I barely remember which teams are playing, even when a game is on right in front of me. Just the idea that there has been so much time and attention dedicated to deflated footballs when there’s so much else happening in the world makes my head hurt a little. But tons of decadent food, high spirits, and socializing all afternoon? I can get on board with that, big time! So I’m excited for the Superbowl this Sunday.
For most people, the amount of indulgence that happens while watching the Superbowl is akin to Thanksgiving or Christmas feasting. If you’re eating a balanced diet and exercising several times a week, there’s no reason not to splurge. But I’ve entertained a lot, and in my experience people always love to snack on veggies if they’re out, especially if there’s something to dunk them in. My go-to is my Guilt-free Ranch Dip, but this year I have something new to add to the table, and it ups the ante because there’s a vegetable in this cheesy spread.
Cauliflower: the most versatile veggie
Cauliflower is one of my favorite ingredients to cook with…it pairs well with any meat or fish, can be thrown into almost any soup, and purees into a creamy addition to potatoes, sauces – or dips! This recipe combines protein + fiber, a satiating duo, and features Cabot cheddar cheese. Perfect for dipping veggies like broccoli and carrots in, and it even works well as a sauce for pasta, too (I had some over mushroom ravioli, delicious). So whoever you’re cheering for this weekend – go cheese!
Roasted Garlic Cheese Dip
- 1 head cauliflower
- 3 cloves garlic
- 1 small onion, diced
- 2 Tbsp olive oil
- 6 oz shredded cheddar cheese (I used Cabot Farmhouse cheese)
- 1/2 c milk (I used whole)
- 1 tsp salt
- dash pepper
In a pan on medium high heat, saute garlic and onion in the oil for 3 minutes. Add cauliflower florets (break apart from stem) and 1 c water; cover and simmer until cauliflower is soft to a fork touch, about 8-10 minutes. In a blender or food processor, combine cauliflower mixture, milk, salt and cheese and puree until smooth. Garnish with pepper.
I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes. I was not additionally compensated for my time.