Creamy Roasted Cauliflower Dip

This roasted cauliflower dip is deliciously creamy, tangy and full of goodness.

Course Appetizer, Snack

Cuisine gluten free, Low fat, vegetarian

Prep Time 5

Cook Time 20

Cooling time 15

Total Time 40

Servings servings

Calories 92kcal

1.1 pounds 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

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.

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.