A lightened-up queso fundido with only 1/3 the cheese! All the creamy cheesiness you love of the classic Mexican dish, made healthier with a hidden veggie boost.
1/2head cauliflower floretsabout 4 cups
2medium cloves garlic
1/4cupmilk+ a little more if needed
1/4teaspoonfreshly ground black pepper
1small yellow oniondiced
3ouncespepper jack cheeseshredded (about 3/4 cup)
2ouncesmozzarella cheeseshredded (about 1/2 cup)
1ouncequeso frescocrumbled (about ¼ cup)
Tortilla chips for serving
Cooked chorizofor the carnivores
Crumbled queso fresco
Preheat oven to 425 degrees Fahrenheit.
Place cauliflower florets in a large skillet or pot with a cover. Fill with water until the entire bottom of the pan is covered. Bring to a boil. Cover and cook until fork tender, 5-7 minutes. Drain water and transfer cauliflower to a food processor fitted with the s-blade or a high-powered blender.
Add garlic, milk, salt, and pepper to the food processor or blender along with the cauliflower. Process until completely smooth, scraping down the sides as needed. Add a little more milk if necessary to get things moving. Set aside.
Place butter in a 10-inch cast iron skillet over medium heat. Add onions and cook until softened, 2-3 minutes. Add the cauliflower mixture to the skillet and reduce heat to low. Add cheeses to the skillet and mix until well combined.
Transfer the skillet to the oven and bake for about 15 minutes until top starts to turn golden brown and bubbly. You may want to finish it off with 1-2 minutes under the broiler for extra golden brown goodness.
Remove from oven and finish with your favorite toppings. Serve warm with tortilla chips.