Roasted Cauliflower & Garlic Dip

Roasted Cauliflower & Garlic Dip

Ingredients

• 1 large head cauliflower (about 1.5–2 lb), cut into florets

• 1 whole head garlic

• 3 tbsp olive oil, divided

• 1/2 tsp kosher salt, plus more to taste

• 1/4 tsp freshly ground black pepper

• 3/4 cup plain Greek yogurt (full-fat or 2% for creaminess)

• 1/4 cup mayonnaise (optional for extra richness)

• 2 tbsp tahini (or 1 tbsp lemon juice if you prefer no tahini)

• 2 tbsp fresh lemon juice (about 1 lemon)

• 1/4 tsp smoked paprika (optional)

• 2–3 tbsp chopped fresh parsley or chives, plus more for garnish

• Pinch of crushed red pepper flakes (optional)

• Olive oil for drizzling

Equipment

• Baking sheet

• Parchment paper or foil (optional)

• Food processor or high-speed blender

• Small bowl

Instructions

1. Preheat and prepare Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.

2. Roast the garlic Slice about 1/4 inch off the top of the garlic head to expose the cloves. Place the garlic on a small piece of foil, drizzle with 1 tsp olive oil, wrap loosely, and roast on the baking sheet for 25–30 minutes, until soft and caramelized. Remove and let cool.

3. Roast the cauliflower Toss cauliflower florets with the remaining 2 2/3 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread in a single layer on the baking sheet (use a second sheet if needed). Roast 25–30 minutes, turning once halfway, until edges are browned and florets are tender. For a deeper roast, broil 1–2 minutes at the end—watch closely.

4. Cool and prep Let the roasted cauliflower cool slightly (5–10 minutes). Squeeze the roasted garlic cloves out of their skins into a small bowl and mash with a fork.

5. Blend the dip In a food processor or blender, combine roasted cauliflower, mashed roasted garlic, Greek yogurt, mayonnaise (if using), tahini (or additional lemon juice), 2 tbsp lemon juice, and smoked paprika. Pulse and blend until smooth, scraping down the sides as needed. If the dip is too thick, add 1–2 tbsp water or additional lemon juice to reach desired consistency.

6. Taste and finish Taste and adjust seasoning with salt, pepper, and more lemon juice if desired. Stir in chopped parsley or chives and a pinch of red pepper flakes if using.

7. Serve Transfer to a bowl, drizzle with a little olive oil, and garnish with more herbs and a sprinkle of smoked paprika. Serve warm or at room temperature with pita, crackers, raw vegetables, or as a spread on sandwiches.

Storage Refrigerate in an airtight container for up to 4 days. Rewarm gently in a microwave or serve chilled. Stir before serving; thin with water or lemon juice if it thickens.

Notes and variations

• Vegan: Replace Greek yogurt and mayonnaise with 3/4 cup unsweetened plain plant-based yogurt and 2–3 tbsp extra tahini or a splash of olive oil.

• Smokier flavor: Roast the cauliflower longer until edges are deeply browned, or add 1/4–1/2 tsp smoked paprika.

• Add-ins: Stir in 2–3 tbsp grated Parmesan for a savory boost, or 1/4 cup toasted pine nuts for texture.

• Make-ahead: Roast cauliflower and garlic up to 2 days ahead and blend when ready to serve.