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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:
  • Total Time:
  • Servings: 4
Roasted-Cauliflower Yogurt Dip

Source: Whole Living, November 2012


  • 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


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

Cook's Note

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

Reviews (2)

  • Barlabean 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.

  • parisigirl 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.

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