Creamy Cauliflower Dip

Name: Creamy Cauliflower Dip
Total time: 25 min
Yield: 8 servings
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)

A smooth and creamy dip made with roasted cauliflower, caramelized onions, and Greek yogurt, brightened with lemon and cumin. Perfect for serving with fresh vegetables as an appetizer or healthy snack.

8 servings

25 min

Published October 4, 2025

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

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

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

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

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

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

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