Cauliflower and Garlic Dip
Beautifully roasted cauliflower with roasted garlic blitzed into a creamy dip. This vegan friendly and gluten free recipe is so easy to make and creates a huge batch perfect for dipping homemade croutons or adding into salads and sandwiches in the week. If you’re going to a bbq or dinner party, whip this up and serve with crunchy veg and crisps for a delicious side.
What’s in the recipe?
Cauliflower- Don’t underestimate the humble cauliflower, because when it’s roasted it tastes delicious. Full of flavour and seasoned with salt, it works perfectly in this dip.
Garlic- I’ve used 1/2 bulb of garlic which works out at about 6 cloves of garlic. Don’t be concerned with that many cloves as the roasting process takes away the harsh taste of it and instead creates a delicious rich and smokey flavour to the recipe.
Olive oil- I love using olive oil in dips and when roasting veg as it creates a beautiful golden and smooth flavour.
Tahini- Much like you use tahini in hummus, I love adding it to this dip to add a creamier texture. If you don’t have tahini you could swap it for hummus, or just simple leave this ingredient out. Add 1 ice cube to the processor to help create a fluffy texture.
Paprika and Cumin- These spices are delicious with the cauliflower, however I’ve only added a small amount so the flavour of the cauliflower comes through. Make it, taste test and feel free to add a little more to suit your preference.
Roasted Cauliflower and Garlic Dip
- 1 tbsp olive oil for the cauliflower
- 1 large head of cauliflower chopped into florets
- 6 cloves garlic around 1/2 bulb
- 2 tbsp olive oil
- 2 tbsp tahini
- 1 tsp smoked paprika
- 1/2 tsp cumin powder
- 1 tsp sea salt
- 1/2 cup ice cold water
- 1/2 small lemon squeezed
- Start by preheating the oven to 200ºC (fan) and chop the cauliflower head into florets and place into a large baking dish / tray with 1 tbsp olive oil and a pinch of salt and the garlic cloves
- Roast for 30 minutes, turning and tossing in the oil halfway through baking
- Allow to cool a little before adding to a food processor along with the cold water, roasted garlic, tahini, lemon juice, paprika, cumin, salt and olive oil and blitz until smooth
- Taste test adding a little more paprika or cumin if preferred
- Top with my delicious red pepper and garlic paste for an extra kick of flavour
- Use my homemade zero waste croutons to dip into this
- Ice cold water helps create a fluffy texture, so allowing the cauliflower to cool before blending really helps
- You can add the roasted garlic skin, but if you would rather, squeeze the roasted garlic out of the skin when adding to the blender