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. Made using nutritious Skyr.
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!
How to roast cauliflower for cauliflower dip recipe
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 roughly chop the cauliflower (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 with pomegranate).
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 it ahead. 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.
Healthy cauliflower dip with Skyr
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.
What oil to use
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.
Super creamy roasted cauliflower dip
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. I use my trusty Optimum VAC2 Air Vacuum Blender (read my optimum blender review and readers’ offer) but you can use another powerful blender.
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 fried chicken tenders or spiced chicken kebabs.
More healthy dip recipes
*This post contains affiliate links. All opinions are my own.
Creamy Roasted Cauliflower Dip with Garlic & Skyr
- 500 g cauliflower, approx. 1 small cauliflower, roughly chopped, florets as well as tough middle
- 2 large garlic cloves, peeled
- 6 tbsp Skyr/another thick yogurt
- 2 tbsp lemon juice
- 4 tbsp good vegetable oil, I used cold pressed rapeseed
- 1 tbsp maple syrup
- Fine sea salt and pepper to taste
- 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 the baking sheet in a single layer and bake 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.