Dip Recipe: Spiced & Roasted Cauliflower Spread

We feel like there's an abundance of summery dips and spreads out there, but that more autumnal or wintery ones are harder to find…dips and spreads are an important part of entertaining year-round, and we thought we’d try whipping up a deliciously creamy, roasted cauliflower dip that's ideal for those chillier nights when you just want a slightly sweet, roasted flavor. 

Roasting the veggies is the key here and that’s what tacks on the time to this project; apart from that, it’s a super simple process! Toss the vegetables in olive oil, pop ‘em in the oven, then break it all down in the food processor. That’s it! If you can open the oven door and flip the switch on the processor, you’re good to go and this spread will be yours in no time! Then go ahead and serve it with whatever you have on hand—celery or carrots, whole wheat crackers, pita chips…your options are endless! 

Cauliflower And Yogurt Dip

Serves 4-6

Ingredients

  • 1 head (approx. 2 1/2 pounds) cauliflower, cut into florets
  • 1 cup plain, Greek yogurt
  • 6 cloves garlic, crushed
  • 1 onion, chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/4 teaspoon curry powder
  • red pepper flakes, garnish
  • sea salt and freshly ground pepper, to taste

Directions

  1. Preheat oven to 425º F and line a baking sheet with aluminum foil.
  2. Place cauliflower florets, onion and crushed garlic in a large bowl and drizzle with 1 tablespoon olive oil, cumin, red pepper flakes, salt and pepper.
  3. Toss everything together so it’s all evenly coated.
  4. Spread cauliflower mixture out on baking sheet and roast for 30 minutes, or until tender, stirring once in the middle.
  5. In a medium bowl, whisk together yogurt, lemon juice and curry powder, and season with salt and pepper.
  6. Remove cauliflower from oven and transfer to food processor. Pulse until semi-smooth.
  7. Scrape down sides of bowl and add yogurt mixture. Pulse until combined, then stir in coriander.
  8. Serve chilled or at room temperature and garnish with red pepper flakes and/or a drizzle of olive oil.

Recipe adapted from Whole Living