Ingredients
2 cups chopped cauliflower, blanched* (make sure cauliflower is as dry as possible before adding to the cheese mixture)4 oz cream cheese, softened
1/2 cup mayonnaise
2-1/2 cups packed, finely shredded extra sharp cheddar cheese, divided (shred yourself)
2 Tablespoons finely chopped green onion, plus more for garnish
1 Tablespoon ranch dressing powder
1/2 teaspoon coarse ground black pepper
2 (1.9 oz) packages mini fillo shells
Directions
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.In a large bowl combine cream cheese, mayonnaise, 1 cup of the shredded cheese, green onions, ranch powder and black pepper. Beat with a hand mixer until fully incorporated. Stir in cauliflower.
Add 1 mounded Tablespoon of cauliflower mixture to each phyllo shell. Add a large pinch of remaining cheese to the top of each mound of cauliflower. Sprinkle each with more green onion for garnish.
Bake in the oven for 10 minutes or until cheese is melted and shell is slightly crisp. Serve immediately.
*Blanching cauliflower is easy. Bring a pot of water to a boil, add cauliflower florets to the water and let boil for 2-3 minutes or just until softened. Remove from water and immediately plunge them into ice water to stop the cooking process. Let them sit in ice water for 2 minutes. Remove to a paper towel lined tray.
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