The original recipe for this called for it to be a side dish — and I suppose that would work — but we always eat it as a dip with crackers. I made this twice in the last two weeks and forgot to take a picture both times! Hold up! Apparently I made this exactly 11 years ago today and took a picture! Ha!
- 12 -14 oz frozen cauliflower, thawed completely (leave it out in the fridge overnight or on the counter for an hour or so)
- 3 TB of butter
- 3 – 4 oz of pepperoni slices, divided
- 2 cups shredded cheese, divided (I use either mozz or Monterey Jack)
- 1/4 cup of half-n-half or heavy cream
Place the cauliflower, butter, half of the pepperoni, and half of the cheese in a food processor and blitz. Add half-n-half slowly until you a get a slightly creamy consistency. It won’t be perfectly smooth. Doesn’t matter 🙂
Dump everything into a pie pan or 8 x 8 baking dish. Cover with remaining cheese and pepperoni. Bake 350* 20-30 minutes. You want the pepperoni to curl up and get crispy.
Yum!
Note: I made this yesterday with frozen cauliflower rice that I happened to have on hand. It was waaayyy faster in the food processor, but it does cost more at the grocery store. xoxo