Roasted Curry Cauliflower Dip


Prep time: 
10 minutes
Cooking time: 
40 minutes


Roasting the cauliflower brings out a depth of flavour in this gorgeous dip. Serve this hint-of-curry spread with pappadams, crudités or Poppy Seed Crackers.


  • 185 g yoghurt
  • 60 ml olive oil
  • 1 teaspoon curry powder
  • ½ teaspoon salt
  • ½ teaspoon ground ginger
  • ½ teaspoon pepper
  • 1 cauliflower
  • 1 onion, cut into eighths
  • 6 cloves of garlic
  • 1 tablespoon lemon juice
  • 3 tablespoon fresh coriander or chives


  • In large bowl, stir together 1/3 of the yogurt and oil, curry powder, salt, cumin, coriander, ginger and pepper.
  • Cut cauliflower into florets; add to yogurt mixture along with onion and garlic, tossing to coat.
  • Spread on large foil-lined baking sheet; roast in 425°F (220°C) oven, stirring once, until tender and browned, about 40 minutes. Let cool.
  • In food processor, puree together cauliflower mixture, remaining yogurt and lemon juice until fairly smooth with a few chunks. Stir in cilantro.


Refrigerate in airtight container for up to 2 days.

Photo Credit: Jonny Hughes @jonny2love
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