Close-up side image of Cauliflower Dip garnished with chives and pistachios in cream colour bowl.

Creamy Roasted Cauliflower Dip with Garlic & Skyr

This Creamy Roasted Cauliflower Dip is sharp, deliciously tangy and full of goodness. The cauliflower is roasted along with the garlic, then blended until velvety smooth.
Course Appetizer, Snack
Cuisine International
Keyword cauliflower, dip
Prep Time 5 minutes
Cook Time 20 minutes
Cooling time 15 minutes
Total Time 25 minutes
Servings 8 people
Author Monika Dabrowski


  • 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. 


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg