This cauliflower dip is super creamy, rich, deliciously tangy and full of goodness. It's easy to make, contains a handful of ingredients and a great way to include more cauliflower in your diet.
This cauliflower dip is my new favourite way of enjoying cauliflower! It involves roasting the cauliflower along with the garlic, then blending together with other ingredients until velvety smooth.
This dip really surpassed my expectations. There are no spices or herbs and only a handful of pantry staples, yet the overall flavour is rich and just delicious!
Cauliflower dip ingredients
- Cauliflower.
- Garlic.
- Skyr: or yogurt. I don't recommend sour cream as it's a lot more calorific.
- Oil: either vegetable (rapeseed, sunflower) or mild tasting olive oil will work.
- Lemon juice: adjust the amount to taste.
- Maple syrup: to balance out the sourness. Use agave syrup or honey instead if desired.
- Onion granules.
- Fine sea salt and pepper to taste.
Top tip
Tweak the recommended amounts to your taste.
How to prepare the cauliflower
Roasted cauliflower releases lots of flavour you would never get if it was cooked or steamed. Roasting adds nuttiness and a subtle caramel effect, which adds depth and flavour to the cauliflower. It’s also very easy to do.
Simply chop the cauliflower into chunks (both the florets as well as the tough middle), season and coat in about 1 tablespoon of oil (a pastry brush works well here), then roast for 20 minutes.
For this creamy cauliflower dip recipe I decided to roast the garlic (peeled, whole) along with the cauliflower. Roasted garlic is SO delicious, a lot less sharp than raw, with a bit of sweetness to it, perfect in this cauliflower dip recipe.
Assembling the recipe
Once your roasted cauliflower has cooled completely you can assemble the recipe.
1.To the blender add the cauliflower and garlic.
2. Add the remaining ingredients (including 2 tbsp of oil) and puree until velvety smooth. Adjust the seasoning if needed.
3. Transfer to a bowl/airtight container and refrigerate for 30 minutes before serving, if possible.
Serving suggestions
You can garnish your homemade roasted cauliflower dip with freshly chopped chives, scallions/green onions, roasted crushed nuts and/or seeds. Drizzle with a little oil before serving. Delicious with crackers, vegetable or bread sticks or pita bread. This dip tastes fantastic with baked chicken fingers or yogurt marinated chicken.
How to add more flavour
This roasted cauliflower dip is delicious as it is, but you can combine it with other ingredients for a different flavour twist each time you make it. These can include:
- finely chopped scallions/green onions
- lightly toasted nigella seeds/onion seeds,
- cayenne pepper
- curry powder or cumin powder (plus cilantro/fresh coriander).
Make ahead
You can roast the cauliflower and garlic ahead (the night before). Once cooled cover and refrigerate them until you are ready to make the recipe.
What’s more this healthy cauliflower dip tastes just as delicious the next day so you can make the dip ahead too. Keep it in the fridge in an airtight container.
What oil to use to make cauliflower dip
When it comes to dips, salads or any other recipe that require using raw oil my oil of choice tends to be rapeseed (vegetable). However, you can use another good quality mild tasting oil, such as grapeseed, soybean oil, or perhaps peanut oil. I do not recommend olive oil as it can be overpowering and can make your cauliflower dip a little bitter.
How to make this dip super creamy
To make this low-fat cauliflower dip recipe super creamy I recommend using a powerful blender. If you use a stick blender your dip will be smooth but not velvety smooth. Nor will it be light, fluffy and super creamy. Only a high speed, powerful blender can produce this fantastic effect. And the difference is really incredible.
Top tips
- You can roast the cauliflower and garlic ahead and once cooled cover and refrigerate overnight.
- Use a high speed blender for a velvety smooth, creamy texture.
- This roasted cauliflower dip tastes just as delicious the next day so you can refrigerate it, covered, for up to 2 days.
- Not suitable for freezing.
Related recipes
Check out also these other healthy snack recipe ideas!
Keep in touch!
If you make this healthy cauliflower dip I'd love to know how it turned out for you. Let me know in the comments below, thanks!
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Recipe
Creamy Roasted Cauliflower Dip
Equipment
- Baking sheet
- Blender
Ingredients
- 1.1 pounds (500 g) cauliflower . approx. 1 small cauliflower, roughly chopped
- 2 large garlic cloves peeled
- 6 tablespoons yogurt/Skyr
- 1½ tablespoons lemon juice
- 3 tablespoons vegetable oil
- 2 teaspoons maple syrup
- ¼ teaspoon onion granules plus cayenne pepper, cumin powder and/or toasted onion seeds, to taste (optionally)
- Fine sea salt and pepper to taste
Instructions
- Preheat the oven to 375 F/ 200 C/ gas mark 6. Line a large baking sheet with baking paper.
- Season and coat the cauliflower and garlic cloves with approx. 1 tablespoon of the oil (a pastry brush works well here). Arrange on top of the baking sheet in a single layer and roast for 20 minutes. Remove from the oven and set aside to cool.
- Transfer to a blender, add the Skyr, lemon juice, remaining 2 tablespoons of oil, maple syrup, onion granules, season and blend until velvety smooth. Adjust the seasoning if needed.
- Chill for 30 minutes before serving if possible. Garnish with freshly chopped chives, nuts, seeds and a drizzle of oil.
Notes
- You can roast the cauliflower and garlic ahead and once cooled cover and refrigerate overnight.
- Use a high speed blender for a velvety smooth, light and creamy texture.
- Tweak the ingredients to your taste.
- Tastes delicious with cumin, toasted onion seeds and cayenne pepper (all optional, but work really well in this recipe). These can be added at the end.
- This dip tastes just as delicious the next day so you can refrigerate it, covered, for up to 2 days.
- Not suitable for freezing.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Ken says
Made this wonderful dish two days ago and I have a problem: how do I stop eating it?? Im running out of crackers and tortilla chips. Seriously, it is easy to make and absolutely delicious. I did have a tiny bit of trouble getting the cauliflower to brown at 375 degrees, so I raised the oven to 385. Perfect.
Monika says
That's wonderful to know!
Jennifer Moersch says
I used my ninja food processor but the texture did not come out smooth and creamy. I even roasted the cauliflower longer for more color.
I’d love to know what I could have done to make it better.
Monika says
Hi Jennifer, I haven't used this food processor so I am not sure what kind of results you can expect. A high speed blender (I used Optimum blender) creates great results, better than my food processor (I use Magimix) for this type of recipe. So I think the right blender is key.
Jill Colonna says
What a most delicious idea to come up with a cauliflower dip! Looks so creamy too. Wonderful!
Monika says
Thank you! It really was super creamy!
Michelle Frank | Flipped-Out Food says
I never even considered making a dip with cauliflower, but this sounds absolutely delicious! And so much healthier than most dips I'd make for my Superbowl party this weekend. I'm definitely making this!
Monika says
Thanks Michelle! Let me know how it turns out!
Kristina says
Hi this is Kristina visiting from Fiesta Friday. Wow, what a creative way to use one of my very favorite veggies! I never would have thought of using cauliflower for a dip but it seems like a great idea.
Monika says
Thank you Kristina, this dip was surprisingly delicious!
Kat (The Baking Explorer) says
Such an interesting idea, I love a good dip!
Monika says
Thanks Kat, this dip is super moreish!
The Girl Next Door says
This dip looks simply fabulous! I love cauliflower, and I'm surely going to try this out! 🙂
Monika says
Thank you! Do let me know how it turned out!