If you're looking for a lighter spread or dip to serve at your next party, you'll love this Roasted Cauliflower Spread!
A whole head of cauliflower baked with onion, spices and seasonings, then pureed into a rich and creamy mixture, spread over Challah bread topped with creamy Gruyere cheese and baked to deliciousness!
This recipe was inspired by the infamous "Cauliflower Brioche" created by French chef Alain Ducasse. Since I'm not a bread baker, I thought I'd figure out a way to make this roasted cauliflower recipe more user friendly for us "working folks, " so I came up with "Challah Flower"!
What is Challah bread?
Challah (pronounced "holla") bread is a braided bread of Jewish origin. It is typically served at Jewish ceremonies and holidays, such as Shabbat. Shabbat is celebrated each Friday, so if you're looking for a fresh loaf of Challah bread, go to your local baker on Friday morning.
Challah bread is similar to Brioche, but Brioche has a higher butter content than Challah. You can use either for this recipe.
Why you'll like this recipe
- Versatile - use this roasted cauliflower and cheese recipe as a dip or spread
- Simple ingredients- roasted vegetables inherently have a great flavor, so there's no need for a lot of fancy ingredients; just simple stuff
- Easy - no baking bread! Just pop the cauliflower florets in the oven, then puree and dip or spread!
If you buy a head of cauliflower in advance, you can store it properly for up to a few days in the fridge.
What you'll need
Get a big head of cauliflower, a yellow onion, a chunk of Gruyere (or Comte) cheese - you'll need about 5-7 ounces of cheese, a Challah loaf (you can use any kind of loaf bread you like as well), a few seasonings and some olive oil.
Some recipes, like Trader Joe's® Roasted Cauliflower and Onion spread contain preservatives and/or cream cheese. I tried to keep the recipe as true to the original and for that reason, there is no cream cheese in this version.
If, after pulsing the roasted cauliflower, you find you want it creamier, then by all means add cream cheese.
How to make it
Cut the cauliflower into quarters, then cut florets all about the same size. In a large mixing bowl, combine cauliflower, chopped onions, salt, pepper, thyme and garlic. Toss till well coated. Place on parchment-lined baking sheet and roast for 20 minutes @ 400°F.
Remove from oven and put ingredients into food processor; add sour cream and pulse till semi-smooth.
Cut Challah bread in half lengthwise, spread cauliflower mixture on bottom half; top with shredded Gruyere and place top of bread on cheese. Wrap in foil and return to hot oven for about 10-minutes, or until the cheese melts.
Remove from oven, slice and serve!
Best way to cut a head of cauliflower
Cut it in half; then into quarters. Slide sharp knife along core; remove core; cut or tear florets into smaller pieces.
Substitute for Gruyere cheese
If you can't find Gruyere, the next best thing is Comte cheese or Fontina. An aged cheese melts better; if you're really in a pinch, you can substitute with Swiss cheese, but I recommend Swiss as a last resort simply because it is not aged and much more oily.
Try to tear or chop the cauliflower florets about the same size so they'll cook evenly
Pulse the mixture to desired consistency (if you want it creamier, add more sour cream or about 4 ounces of cream cheese)
For best results, use an aged block cheese, preferably Gruyere or Comte; these melt best with less oil than cheeses that aren't aged
Use a serrated knife to slice
Make ahead and storage
You can make the roasted cauliflower spread 3 days in advance. To expedite the reheating process, warm the cauliflower mixture on the stovetop, then spread it on the Challah bread; top with cheese.
Cover the bread with foil and pop it into the oven for about 10 minutes (or until the cheese melts.)
Looking for other easy dishes to serve? Try this
If you make this recipe please scroll down and leave a comment and a rating! I love to hear from you!
Roasted Cauliflower Spread
- Food Processor
- Parchment paper
- 1 large cauliflower
- 1 cup yellow onion, chopped
- 7 ounces Comte or Gruyere cheese
- ⅓ cup sour cream
- 2-3 tablespoons olive oil
- ¼ teaspoon thyme, ground
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 loaf Challah bread
- Preheat oven to 400°F; line baking sheet with parchment paper
- In a small bowl, combine olive oil and seasonings2-3 tablespoons olive oil, ¼ teaspoon thyme, ground, 1 teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon black pepper
- Cut cauliflower into quarters; then pull or cut florets and place in large mixing bowl1 large cauliflower
- Add chopped onion and olive oil mixture to cauliflower; toss till well-coated; place on prepared baking sheet; bake @400°F for 20 minutes1 cup yellow onion, chopped
- Place cooked cauliflower and onions in food processor; add sour cream; pulse till semi-smooth⅓ cup sour cream
- Cut Challah bread in half lengthwise; add cauliflower spread to bottom half of loaf1 loaf Challah bread
- Top with shredded cheese; place top of Challah bread on cheese; wrap in foil and bake another 10-minutes or until cheese is fully melted7 ounces Comte or Gruyere cheese
- Remove from oven, slice and serve