Food Blog

Roasted Cauliflower & Garlic Dip

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Preparation Time: 10 Minutes

Cook Time: 25 Minutes

Total Time: 35 Minutes

Servings: 6


  • One medium-head cauliflower, cut into florets
  • Whole garlic bulb
  • Divided into three tablespoons of olive oil
  • To taste: salt and pepper
  • 1/4 cup tahini
  • 1/4 cup Greek yogurt (optional for a creamier consistency) or sour cream
  • Two tablespoons of lemon juice
  • 14 teaspoon cumin ground
  • Smoked paprika, 1/4 teaspoon
  • Use fresh parsley or cilantro as a garnish


  1. Preheat your oven to 425degF (200degC). Line a baking tray with parchment paper.
  2. Sprinkle salt and pepper on top and place the cauliflower florets onto the baking sheet. Drizzle with two tablespoons of olive oil. Toss the florets to coat evenly.
  3. Remove the top of the bulb to reveal the cloves. Wrap the garlic in aluminum foil and drizzle with one tablespoon of olive oil. Place the garlic wrapped in aluminum foil on the baking tray with the cauliflower.
  4. Roast the cauliflower for 25-30 mins or until it is golden brown, tender, and soft. Let them cool a little after removing them from the oven.
  5. Squeeze the roasted garlic cloves from their skins and place them in a food processor. Add the roasted paprika, tahini (if using), Greek yogurt (or sour cream), cumin, and lemon juice. Process until creamy and smooth, scraping the sides as necessary. Add a tablespoon or two of olive oil or water if the dip is too thin.
  6. Salt and pepper can be adjusted to taste. Transfer the dip to a serving dish, garnish it with fresh cilantro or parsley, and serve alongside your favorite crackers, pita chips, and vegetables. Enjoy!


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