Roasted Cauliflower & 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. Easy to prepare in advance for a dinner party, whip this up and serve with crunchy veg and crisps for a delicious side.

What You Need:

  • 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

Let’s Get Cooking: 

  • Set the oven to 200ºC (fan) and cut the cauliflower into florets
  • Place into a large baking sheet 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 roasting
  • Cool a little before blending in 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

Give it a shot and let me know how you get on.


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