Who knew I would grow up to be so obsessed with cauliflower? If you would have told me that as a child I would probably have cried and ran out of the room. Obsessed with gummy bears ... maybe. Tangy Taffy? Well for sure. Freaking cauliflower? Totally weird.

Kelly and I were messing around with cauliflower this week and we came up with this fun idea to turn it into a dip. Fun turned into a dip tasting party. And the dip? Well, it turned out unfreaking real. Kelly preferred it with less Gruyere. I say pile it on .... so the recipe below calls for all of it. It's delicious. Do yourself a favor and make it. Yum.

Cauliflower Gruyere Dip

Ingredients
One large head of cauliflower (cut into florets)
2 tbsp butter
1 tsp extra virgin olive oil
3 tbsp grated Parmesan
1 tbsp cream cheese
3 cloves garlic chopped
1/2 shallot chopped
1 tsp green onion chopped
1/2 cup grated gruyere + 1/4 cup more to sprinkle on top (3/4 cup total)
1/2 tsp kosher salt
1/2 tsp pepper
(2) 6-8oz ramekins or (1) large 14oz ramekin

Directions
1. Wash cauliflower and remove any wilted outside leaves. With a sharp knife, remove most of the core from the bottom. Fill a medium saucepan with 1/4" of water and bring to a boil. Add your trimmed cauliflower florets. Cover and cook for 8 minutes until completely fork tender.

2. Preheat oven to 425 degrees 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, gruyere, salt, and pepper. Spoon into oven-proof ramekins.

5. Bake in preheated oven at 425 degrees for 10-15 minutes or until bubbly and golden brown around the edges. Serve hot with rustic bread.

NOTE: If your cauliflower is small you must half the ingredients or buy (2) small cauliflower heads.