I love a creamy dip, but since trying to reduce the amount of dairy that I consume I’ve been looking for a dip to satisfy my cheesy cravings and this creamy roasted cauliflower dip hits the spot! It’s loaded with flavour, easy to make, and packed with plant-based goodness. It’s the kind of dip that tastes like comfort food but delivers on nutrients.
Back in my health-obsessed era, I gave the keto diet a go. It lasted all of, what—two weeks? My body was crying out for carbs (because, newsflash, we need them!). But I’ll give keto one win: it introduced me to cauliflower dip. I made a version so good it broke my blender—note to self: never blend hot cauliflower unless you want an appliance meltdown. So, not a total loss, because I discovered just how delicious blended cauliflower can be.
This dip is a glow-up of that OG version. It’s creamy, zesty, savoury and smoky all at once, thanks to roasted garlic, lemon, tahini, and a hit of vegan feta. The cauliflower keeps things light and veggie-packed, while the tahini and olive oil add that luscious, rich texture. The vegan feta brings a tangy, cheesy finish that ties everything together. It’s high in fibre, easy on the gut, and totally plant-based—aka ideal for dipping (try my Crispy Hash Browns), spreading, or just eating by the spoonful.
Main Ingredients & Why We Use Them
Cauliflower – The base of the dip; high in fibre, low in calories, and becomes creamy when blended.
Garlic – Sweet, mellow, and packed with antioxidants.
Olive Oil – Adds healthy fats and helps create a smooth, rich texture.
Smoked Paprika – For a warm, smoky flavour that elevates the cauliflower.
Lemon Juice – Balances the richness and adds vitamin C.
Tahini – Creamy, nutty and rich in calcium and iron.
Vegan Feta – Adds umami, tang and creaminess—plus some plant-based protein.
How to Make Creamy Roasted Cauliflower Dip
Start by roasting your cauliflower florets and a whole garlic bulb (wrapped in foil) until golden and tender. Let them cool, then blend with tahini, lemon juice, olive oil, vegan feta, smoked paprika, water and salt until smooth and fluffy. Taste and tweak—maybe a little more lemon, salt, or tahini. Spoon into a shallow bowl, swirl the top with the back of a spoon, and finish with a drizzle of olive oil, a sprinkle of chili flakes and hemp seeds.
Variations & Substitutions
- Swap vegan feta for soaked cashews or white beans.
- Add a handful of roasted red capsicum for extra colour and sweetness.
- For more protein, toss in some cooked lentils or chickpeas to the blend.
- Don’t skimp on the olive oil!
Equipment
I use a food processor and NutriBullet in many of my recipes. I do recommend getting them both as they are so versatile and if you cook a lot like I do, you’ll get a lot of use from them I use Ninja Food Processor and a NurtiBullet and they are both great.
- Baking tray + foil
- Oven
- Food processor or high-speed blender
- Spatula
- Knife + cutting board
How to Serve It
Serve at room temperature in a shallow bowl, topped with your favourite crunch like crackers, fresh veg, flatbread, pita chips, or grainy toast. It also makes a great spread in wraps or sandwiches. But my absolute favourite way to use it is for a decadent breakfast with scrambled tofu and my crispy hashbrowns!
How to Store It
Keep in an airtight container in the fridge for up to 3–4 days. The flavours deepen over time! If it thickens too much, stir in a splash of water or olive oil before serving.
How to Make It
Creamy Roasted Cauliflower Dip
Ingredients
Roasted Garlic
- 1 whole garlic bulb roasted
- ½ tablespoon olive oil
Roasted Cauliflower
- 1 medium cauliflower roasted
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ tsp onion powder
Cauliflower Dip
- ½ teaspoon smoked paprika
- 1.5 lemon juiced
- ¼ cup tahini
- ¼ teaspoon red pepper flakes
- 2-3 tablespoon olive oil
- 100 g vegan feta
- 1 teaspoon salt
- ¼ cup water (only if necessary)
Topping
- 1 teaspoon sesame seeds
- 2 teaspoon olive oil
- ½ teaspoon red pepper flakes
Instructions
- Roasted GarlicPreheat oven to 200°C (400°F). Peel away most of the outer papery skin from the garlic head, but keep the head intact. Slice off the top (about 1 cm) of the garlic bulb to expose the tops of the cloves. Drizzle with olive oil – about 1–2 teaspoons – over the exposed cloves. Wrap the garlic in aluminium foil, forming a sealed pouch. Roast for 35–45 minutes, until the cloves are golden, soft, and easily squeezed out. Cool slightly, then squeeze the roasted garlic out of the skins.
- Roasted CauliflowerLine a baking sheet with parchment paper. Whilst the garlic is roasted, start on the cauliflower. Wash and cut the head of cauliflower into florets. Dry the florets. Drizzle on olive oil, garlic and onion powder and toss to coat, spreading them on the parchment lined baking sheet. Add cauliflower florets to the foil covered garlic in the oven. Roast the cauliflower for 20-25 minutes or until florets are tender with a few charred pieces.
- CoolCool to room temperature before using to make the dip, about 10 minutes. Pop in the fridge to speedy it along – don’t break your food processor like I did!
- BlendPop the cauliflower, garlic, water, tahini, lemon juice, smoked paprika, and salt into your food processor and blend on low for about 30 seconds. While it’s running, slowly drizzle in the olive oil and keep blending until it’s as smooth or textured as you like.
- ServeScoop the dip into a wide, shallow bowl and use the back of a spoon to swirl the top. Finish with your favourite toppings and serve at room temp with flatbread, fresh veg, or whatever dippers you love.
