– This post is sponsored by Stompetoren. They sell loads of amazing Dutch cheeses. For this recipe I used their 18+ month old ‘Grand Cru’ cheese, but it is also great on a sandwich, as part of a cheese board, or crumbled in a salad –
I imagine you might look at the pictures of this post, and be like ‘hmmmm, pretzels and cheese dip…. That’s not really THK approved… right?’ Wrong! This dip actually has loads of cauliflower in it! And that doesn’t make it gross, or yum for delicious food, but just yum. I bet that if you would make this for friends, and just told them it is a cheese dip, they would not even notice the cauliflower in there. I promise you, it is non detectable if you don’t know it’s there! Lately I’ve been really loving cauliflower, and its versatility. It is great to use as a rice alternative, or in this dip of course!
For the cheese part in this delicious dip, I used an 18+ month old Grand Cru cheese from Stompetoren. Even though the Grand Cru can be considered to be mature cheese, it still has a relatively high moisture content, meaning that its texture is more like a medium to medium-hard cheese. This also means that it melts really good, which is great for this dip! If you love cheese, Stompetoren now also has a giveaway on their Facebook page! You can win your weight in cheese, a city trip, and more.
Apart from using this as a dip, you can also use it as a bechamel sauce substitute in a lasagna or on a croque monsieur (a French grilled cheese sandwich that is topped with bechamel sauce) for example.
PS: I would highly recommend making this recipe for the bouillon powder to use as the bouillon powder listed in the recipe. I have not tried this with another kind of bouillon powder, and the nutritional yeast in the THK bouillon powder really gives this dip an extra cheesy boost.
- 3 tablespoons butter (30 gram)
- 1 small yellow onion, chopped (60 gram)
- 2 tablespoons That Healthy Kitchen bouillon powder
- 200 gram cauliflower, chopped into small florets
- 1 cup water (230 ml)
- 100 gram shredded Stompetoren Grand Cru cheese
- Melt the butter in a saucepan over medium heat. When it is melted, add the chopped onion and sauté until translucent.
- When the onion is translucent, add two tablespoons of That Healthy Kitchen bouillon powder, the cauliflower, and the water. Let simmer for 10 minutes or until the cauliflower is tender.
- With an immersion blender, blend the sauce until it is completely smooth (you can also use a normal blender, or food processor for this, but just make sure the sauce is slightly cooled before doing so).
- When the sauce is completely smooth, add the grated Grand Cru cheese and let it melt in the residual heat of the pan and sauce while stirring regularly. If the sauce is not melting properly, the sauce is probably not warm enough, so you can reheat it a little over low heat.
- Serve while still warm