This low fat healthy creamy roasted cauliflower dip is rich, deliciously tangy and full of goodness. The cauliflower is roasted along with the garlic, then blended along with other ingredients until velvety smooth.
Creamy roasted cauliflower dip with garlic and skyr is my new favourite way of enjoying cauliflower! This dip really surpassed my expectations. There are no spices or herbs and essentially only 5 ingredients, yet the overall flavour is rich and just delicious!
Cauliflower dip ingredients
I used Skyr in this recipe for its nutritional value as well as rich creamy texture. Skyr is a fermented Icelandic dairy product, high in protein ans calcium (super good for you!) that’s naturally fat free. So it’s a great source of lean healthy protein. It's a bit like Greek yogurt, thick and creamy, but without the fat. A bit like quark, too, but not as acidic. Better. And it’s fantastic in dips! (Check out this low fat homemade ranch dip I made using Skyr!).
If, however, you can’t get Skyr or prefer to use Greek yogurt, or another thick yogurt, that’s fine too.
I also added a little maple syrup for sweetness but you can use honey or agave syrup if you prefer.
How to prepare the cauliflower
Roasted cauliflower releases loads of flavour you would never get if it was cooked or steamed. Roasting adds a subtle caramel effect, which adds depth and flavour to the cauliflower. It’s also very easy to do.
Simply chop the cauliflower into chunks (both the florets as well as the tough middle), season and coat in 2 tablespoons of oil, then roast for 20 minutes. (I also used this method in my spiced roasted cauliflower salad).
For this dip recipe I decided to roast the garlic (peeled, whole) along with the cauliflower. Roasted garlic is SO delicious, a lot less sharp than raw, with a bit of sweetness to it, perfect in this cauliflower dip recipe.
If you are really pressed for time you can roast the cauliflower and garlic ahead (the night before) and put the dip together the next day. What’s more this dip tastes just as delicious and fresh the next day so you can make the dip ahead too. Keep it in the fridge in an air tight container. When you are ready to serve it garnish with herbs/nuts/seeds and a drizzle of oil.
What oil to use to make cauliflower dip
When it comes to dips, salads, making pesto or any other recipe that require using raw oil my oil of choice tends to be rapeseed. I use cold pressed rapeseed oil which has a mild, sweet, slightly nutty flavour and a gorgeous yellow colour. If you can’t get this oil you can use another good quality vegetable oil, such as soybean oil, or perhaps peanut oil. I don’t recommend olive oil as it can be overpowering and can make the dip bitter.
How to make this dip super creamy
To make this dip super creamy I recommend using a powerful blender. If you use a stick blender your dip will be smooth but not velvety smooth. Nor will it be light, fluffy and super creamy. Only a high speed, powerful blender can produce this fantastic effect. And the difference is really incredible. Â
Top tips
- You can roast the cauliflower and garlic ahead and once cooled cover and refrigerate overnight.
- Use a high speed blender for a velvety smooth, creamy texture.
- This dip tastes just as delicious the next day so you can refrigerate it, covered, for up to 2 days.
- Not suitable for freezing.
Toppings and serving suggestions
You can garnish this garlic cauliflower dip with freshly chopped chives, roasted crushed nuts and/or seeds. Drizzle with a little oil before serving. Serve with crackers, vegetable or bread sticks or pita bread. This dip tastes fantastic with baked chicken fingers or yogurt marinated chicken.
You might also like
- Roasted Kale Dip with Avocado
- Roasted Sweet Red Pepper Hummus (Vegan)
- Roasted Eggplant Dip (Baba Ganoush) Recipe
Keep in touch!
If you make this roasted cauliflower dip I'd love to know how it turned out for you. Let me know in the comments below, thanks!
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Creamy Roasted Cauliflower Dip with Garlic
Ingredients
- 500 g cauliflower, approx. 1 small cauliflower roughly chopped
- 2 large garlic cloves peeled
- 6 tbsp Skyr/low fat yogurt
- 2 tbsp lemon juice
- 4 tbsp vegetable oil I used cold pressed rapeseed
- 1½ tsp maple syrup
- Fine sea salt and pepper to taste
Instructions
- Preheat the oven to 375 F/ 200 C/ gas mark 6. Line a large baking sheet with baking paper.
- Season and coat the cauliflower and garlic cloves with 2 tablespoons of the oil. Arrange on top of the baking sheet in a single layer and roast for 20 minutes. Remove from the oven and set aside to cool.
- Transfer into a blender, add the Skyr, lemon juice, 2 tablespoons of the oil, maple syrup, season and blend until velvety smooth.
- Chill for 30 minutes before serving if possible. Garnish with freshly chopped chives, nuts, seeds and a drizzle of oil.
Notes
- You can roast the cauliflower and garlic ahead and once cooled cover and refrigerate overnight.
- Use a high speed blender for a velvety smooth, creamy texture.
- This dip tastes just as delicious the next day so you can refrigerate it, covered, for up to 2 days.
- Not suitable for freezing.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
I used my ninja food processor but the texture did not come out smooth and creamy. I even roasted the cauliflower longer for more color.
I’d love to know what I could have done to make it better.
Hi Jennifer, I haven't used this food processor so I am not sure what kind of results you can expect. A high speed blender (I used Optimum blender) creates great results, better than my food processor (I use Magimix) for this type of recipe. So I think the right blender is key.
What a most delicious idea to come up with a cauliflower dip! Looks so creamy too. Wonderful!
Thank you! It really was super creamy!
I never even considered making a dip with cauliflower, but this sounds absolutely delicious! And so much healthier than most dips I'd make for my Superbowl party this weekend. I'm definitely making this!
Thanks Michelle! Let me know how it turns out!
Hi this is Kristina visiting from Fiesta Friday. Wow, what a creative way to use one of my very favorite veggies! I never would have thought of using cauliflower for a dip but it seems like a great idea.
Thank you Kristina, this dip was surprisingly delicious!
Such an interesting idea, I love a good dip!
Thanks Kat, this dip is super moreish!
This dip looks simply fabulous! I love cauliflower, and I'm surely going to try this out! 🙂
Thank you! Do let me know how it turned out!