Creamy Cauliflower Dip

Ingredients

• •1 head medium head of cauliflower (about 2 pounds), florets and stem cut into 1-inch pieces
• •1 clove garlic clove, peeled
• •¼ cup olive oil, divided, plus more for serving
• •1 medium medium onion, thinly sliced
• •1 teaspoon ground cumin
• •2 teaspoons kosher salt, divided
• •¾ cup plain Greek yogurt
• •1 teaspoon finely grated lemon zest
• •3 tablespoons fresh lemon juice
• •2 tablespoons Coarsely chopped parsley (for serving)
• •1 bunch Baby romaine hearts and endive leaves (for serving)

Cooking Instructions

1. 1.

   Pour water into a medium saucepan to a depth of 1/4"; add cauliflower and garlic. Cover, bring to a boil over high heat, and cook until florets are very easily pierced with a paring knife, about 10 minutes. Drain and set aside.

   10 min

2. 2.

   Meanwhile, heat 2 Tbsp. oil in a large skillet over medium. Add onion, cumin, and 1 tsp. salt and cook, stirring often, until onion is translucent, about 3 minutes. Increase heat to medium-high and cook, stirring often, until onion is golden brown, about 5 minutes more.

   8 min

3. 3.

   Transfer onion mixture to a blender. Add yogurt, lemon zest and juice, reserved cauliflower, and remaining 1 tsp. salt and purée until smooth. With the motor running, add 2 Tbsp. oil in a steady stream until well combined. If dip is too thick, blend in 1 Tbsp. water at a time to reach desired consistency. Let cool to room temperature.

   5 min

4. 4.

   To serve, spread dip in a wide bowl or platter. Drizzle with oil and top with parsley. Serve with romaine hearts and endive leaves alongside for dipping.

   2 min

5. 5.

   Dip can be made 5 days ahead; cover and chill.