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Roasted-Cauliflower Yogurt Dip

Roasting the cauliflower lends it a sweet, caramelized finish. Blended with yogurt, it becomes downright velvety.

  • prep: 15 mins
    total time: 45 mins
  • servings: 4




  • 1 head cauliflower (2 pounds), cut into florets
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon whole cumin seed
  • Coarse salt
  • Red-pepper flakes
  • 1 cup low-fat plain yogurt
  • 1 tablespoon lemon juice
  • 1 head Treviso radicchio or endive, separated

Cook's Note

Future Perfect
This dip only gets better as the flavors meld. Store it in the fridge up to five days.


  1. Step 1

    Heat oven to 425 degrees. On a rimmed baking sheet, drizzle cauliflower with oil and sprinkle with cumin. Season with salt and red-pepper flakes. Roast, stirring once, until golden brown and tender, about 25 minutes. Let cool.

  2. Step 2

    In a food processor, puree cauliflower with yogurt and lemon juice. Season with salt and serve with radicchio.

Whole Living, November 2012



Reviews (2)

  • 20 Dec, 2013

    I actually prepare this simply as roasted cauliflower, without adding the yogurt and turning it into dip. I just roast it as indicated and the sprinkle lemon juice on the finished cauliflower. I love the simplicity of it and the taste is so great. Just make sure the cauliflower is nicely browned to bring out the flavor. A good vegan dish.

  • 24 Nov, 2012

    Really enjoyed this! You definitely need to add water as it was too thick. I also added extra red pepper and spices.