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Home » Dips and Dressings

Roasted Cauliflower Spread (Challah Flower)

Published: Jan 8, 2022 · Last Modified: Aug 18, 2022 by Anecia

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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!

Challah bread stuffed with roasted cauliflower and cheese spread.

 

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.

Ingredients labeled on counter.

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.

Challah loaf oozing with roasted cauliflower and cheese spread.

Tips

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.)

Challah bread loaf stuffed with roasted cauliflower spread and sliced.

Serving suggestions

Serve this stuffed Challah bread as an appetizer or as a side dish with an entree. Cauliflower pairs well with beef tenderloin, steak and Brussels sprouts or even with a cup of Smoky Tomato Soup!

Related recipes

Looking for other easy dishes to serve? Try this

  • Authentic Bruschetta
  • Louisiana Crab Puffs
  • Spinach Balls
  • Cream Puffs
  • Orange Fig Spread
  • Muffaletta Layer Dip
  • Buffalo Tater Tots

If you make this recipe please scroll down and leave a comment and a rating! I love to hear from you!

Challah bread loaf stuffed with roasted cauliflower spread and sliced.

Roasted Cauliflower Spread

Roasted cauliflower & Gruyere cheese nestled in a warm Challah bread loaf
5 from 2 votes
Print Rate
Course: Appetizer, Dip
Cuisine: International
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Total Yield: 8 slices
Author: Anecia Hero
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Equipment

  • Food Processor
  • Parchment paper

Ingredients 

  • 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

Instructions 

  • Preheat oven to 400°F; line baking sheet with parchment paper
  • In a small bowl, combine olive oil and seasonings
    2-3 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 bowl
    1 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 minutes
    1 cup yellow onion, chopped
  • Place cooked cauliflower and onions in food processor; add sour cream; pulse till semi-smooth
    ⅓ cup sour cream
  • Cut Challah bread in half lengthwise; add cauliflower spread to bottom half of loaf
    1 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 melted
    7 ounces Comte or Gruyere cheese
  • Remove from oven, slice and serve

Notes

For best results, make sure the cauliflower is in a single layer on the baking sheet
If the cauliflower head is really big, you may have to pusle the ingredients (in the food processor) in batches
If you want a creamier version, add 6-8 ounces of room temperature cream cheese to the food processor

Nutrition Estimate

Serving: 1cupCalories: 349kcalCarbohydrates: 35gProtein: 15gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 61mgSodium: 485mgPotassium: 443mgFiber: 4gSugar: 4gVitamin A: 418IUVitamin C: 52mgCalcium: 342mgIron: 2mg
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Anecia Hero, Food Blogger

About SmartyPantsKitchen

I'm Anecia, a native Texan, author, cook and photographer for SmartyPantsKitchen where I'm sharing Traditional and Contemporary Southern recipes for cooks of all levels. There's nothing fancy or gourmet about my recipes-just easy, simple, delicious and memorable! Take a tour and check out delicious recipes! 

Learn more about me →

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