This recipe is great for your next potluck or church supper. Serve with your favorite crackers or bread.—Wisconsin Milk Marketing Board, Attn: Debbie Walsh, Madison, Wisconsin
- 1 cup (8 ounces) cream-style cottage cheese
- 2 cups cooked cauliflowerets
- 1 cup grated Parmesan cheese
- 2 garlic cloves, minced
- 2 tablespoons grated onion
- 4-1/2 teaspoons chopped fresh oregano
- Freshly ground black pepper
- Whole wheat crackers
- In a bowl, combine cottage cheese and cauliflower. Mix until almost smooth. Stir in Parmesan cheese, garlic, onion, oregano and pepper. Spoon into a greased 1-qt. baking dish. Bake at 400° for 20 minutes. Serve with crackers. Yield: about 3-1/2 cups.
Originally published as Cottage Cauliflower Spread in Country Woman July/August 1992, p36
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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