Cauldron Cheese Ball Recipes
CAULIFLOWER CHEESE BALL
Cauliflower is the sneaky, healthy ingredient in this recipe. Sautéed with shallot and blended with cheese, your guests will never know that this classic cheeseball has been lightened. Is there anything cauliflower CAN'T become?
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 8 to 12 servings
Number Of Ingredients 10
Steps:
- In a large skillet, melt the butter over medium-high heat. Add the shallow and cook until soft, about 3 minutes. Add the cauliflower rice and cook until tender, about 4 minutes. Season with 1/2 teaspoon each salt and pepper.
- Transfer the cauliflower rice mixture to a bowl along with the cream cheese, cheddar, Parmesan and Worcestershire sauce. Beat with a mixer until smooth, then cover and chill until firm.
- Roll the cheese mixture into a ball, then roll in toasted almonds, pressing gently to coat. Serve with crudites and crackers.
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- Place cream cheese in a mixing bowl and mix until smooth. Add cheese, green onion, Worcestershire sauce, hot sauce, parley, garlic powder, oregano and pepper and mix well to combine.
- Use a rubber spatula to scrape the sides of the bowl and gather the mixture into one lump. Lightly grease your hands and form the mixture into a round ball.
- Place the pecans on a plate. Hold the cheese ball in one hand and use the other hand to scoop the pecans onto the outside of the ball, pressing them in gently and turning the ball to coat all sides.
- Cover the cheeseball in cling wrap and refrigerate for about 1 hour to allow it to firm up. Take it out of the refrigerator about 20 minutes before serving to allow it to soften just slightly. Serve with crackers, pretzels, vegetables or anything else you'd love to dip in cheese!
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