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roasted cauliflower garlic dip vegan

Roasted Cauliflower and Garlic Dip

Easy cauliflower and garlic dip made by roasting the vegetables then blending with spices, olive oil and salt. Easy to make, makes a huge batch for the week. Just a few key ingredients to have this tasty dip.
Prep Time 5 mins
Cook Time 30 mins
Servings 4 people


  • 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 200ÂșC (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


  1. Top with my delicious red pepper and garlic paste for an extra kick of flavour 
  2. Use my homemade zero waste croutons to dip into this
  3. Ice cold water helps create a fluffy texture, so allowing the cauliflower to cool before blending really helps
  4. 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