Cauliflower “ricotta” spread even cauliflower haters will love.
If you think you hate cauliflower, think again.This recipe is coming to you from a person who hates cauliflower: ME.
Oh, sure. I have tried to like it. After all it is one of the healthiest things you can put in your mouth. And lately, there has been an explosion of cauliflower rice recipes on the world wide web.
My co-blogger/daughter Anne has set the bar pretty high for cauliflower creations. Just a few: Cauliflower Rice Sushi, Green Goddess Cauliflower Rice, and Lemon Pesto Chicken Cauliflower Rice. Seriously creative.
And then there was this recipe a few days ago: Fried Cauliflower Rice with Shrimp, Sugar Peas and Red Pepper by the fabulous Kalyn at Kalyn’s Kitchen. This recipe (MUST try asap!) put me over the edge – I had to try making something out-of-the-box creative with cauliflower!
So, I decided to experiment with a recipe that is a spread – and turns cauliflower into a type of “ricotta.” This spread is so delicious and perfect for topping crostini or scooping up with veggies. And you can smugly pat yourself on the back for eating something that tastes decadent, but gets more cruciferous veggies into your diet. Win/Win!
–posted by Donna
CAULIFLOWER RICOTTA STYLE SPREAD
16 ounces cauliflower florets
2 ounces cream cheese, softened
4 ounces feta cheese
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
A few dashes of cayenne pepper sauce, to taste
Steam or microwave florets until they are fork-tender. Place the cooked florets in a food processor and blend until small bits.
Add cream cheese, feta, oil and lemon juice to food processor and process until very smooth. Add a few dashes of sauce and taste and add more if desired.