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cauliflower feta spread


I’m a firm believer in testing out anything I plan to serve to other humans first, so lucky for Sir Dave, I whipped up the below appetizer recipe for just the two of us. It passed with flying colors! Incredibly simple, but really flavorful and extremely versatile given it’s a good base for a handful of other toppings. This will be a go-to for summer BBQ’s for sure. Come on summer, get here already!

6 cups cauliflower florets (1 head works fine)
2 oz softened cream cheese
1/2 cup crumbled feta cheese
2 tbsp olive oil
1 tbsp lemon juice
1/4 tsp salt
dash of pepper
toasted crostini

Cook the cauliflower in a pot of salted boiling water, covered for 15 minutes. Drain and cool then transfer to a food processor. Add cheeses, oil, lemon juice and 1/4 tsp salt and pepper. Process until smooth.

Serve on toasted crostini and top with whatever your heart desires! I used fresh chopped dill, but crushed red pepper, caramelized onions, or sliced radishes would be super tasty! I’m also going to try it with a couple of cloves of garlic tossed in and pureed…the possibilities are endless! I got this recipe from the March issue of Better Homes and Gardens.

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