Creamy Roasted Cauliflower Dip
A 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, spreading, or just eating by the spoonful.
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.