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



Ingredient Checklist


Instructions Checklist
  • 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.

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

Cook's Notes

This dip only gets better as the flavors meld. Store it in the fridge up to 5 days.

Reviews (2)

36 Ratings
  • 5 star values: 11
  • 4 star values: 11
  • 3 star values: 10
  • 2 star values: 4
  • 1 star values: 0
Rating: Unrated
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.
Rating: Unrated
Really enjoyed this! You definitely need to add water as it was too thick. I also added extra red pepper and spices.