Creamy Roasted Cauliflower Dip with Olives and Herbs

By Amanda Paa – Updated December 28, 2021
4.65 from 17 votes
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Billowy and smooth, this roasted cauliflower dip tastes a whole lot like the best hummus you’ve ever had, yet doesn’t have a single bean in it. It’s flavorful and creamy, easy to make, and includes some all-star ingredients like cauliflower, tahini, lemon, and garlic.

Topped with olives, parsley, and rich olive oil, it looks and tastes fancy….. Easy fancy, just the way I like it. I particularly like the olives for their saltiness and added texture.

a head of cauliflower in hands, #foodstyling
Creamy Roasted Cauliflower Dip {with olives and herb as a topping} vegan and #dairyfree

Ways to Eat Roasted Cauliflower Dip:

I ate this dip first with a spoon, warm out of the blender (as one does), and then grabbed a box of  Gluten-Free Rosemary & Olive Oil Multiseed Crackers from ALDI, which were the perfect dipping vehicle. They remind me of Crunchmaster, but the texture was better and they’re less expensive too! Win.

This roasted cauliflower dip is so versatile, in that you can use it in several other meals throughout the week. Try it as a sandwich spread, cheese plate addition, on a veggie platter, or even as a creamy bed under roast chicken. I don’t think you could go wrong.

Super Smooth Roasted Cauliflower Dip {with olives and herb as a topping} vegan and #dairyfree
Super Smooth Roasted Cauliflower Dip {with olives and herb as a topping} vegan and #dairyfree

More Cauliflower Recipes:


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Super Smooth Roasted Cauliflower Dip {with olives and herb as a topping} vegan and #dairyfree

Super Smooth Roasted Cauliflower Dip

This creamy roasted cauliflower dip is a lot like hummus, but bean-free and flavorful! Brightened with fresh lemon juice and parsley, it makes for a great snack with crackers or pita bread.
4.65 from 17 votes
Prep Time :10 minutes
Cook Time :30 minutes
Total Time :40 minutes
Yield: 6 servings
Author: Amanda Paa

SCALE:

Ingredients

  • 1 (2 pound) head of cauliflower, core removed and cut into florets (about 6 cups)
  • 5 tablespoons olive oil divided
  • 1 1/2 teaspoons kosher salt
  • 1 clove garlic
  • Juice of one lemon
  • 1/4 cup tahini
  • 1/2 cup warm water
  • 1/3 cup mixed olives
  • Minced fresh parsley

Instructions 

  • Preheat oven to 400 degrees F. Toss cauliflower with 2 tablespoons olive oil and 3/4 teaspoon salt. Roast for 35 minutes, stirring once.
  • Meanwhile, mince the garlic and set into a bowl, then pour lemon juice on top. Let sit while cauliflower roasts. This helps tame the garlic flavor.
  • When cauliflower is done roasting, add to a food processor or high speed blender. Add 2 tablespoons olive oil, remaining salt, garlic and lemon juice, tahini, and water. Blend until completely smooth, adding a little more water if needed.
  • Spoon onto a plate and make a small well in the middle, drizzle with remaining 1 tablespoon olive oil. Garnish with olives and fresh parsley. Serve with crackers.

Super Smooth Roasted Cauliflower Dip {with olives and herb as a topping} vegan and #dairyfree

Did you make this?

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September 18, 2017

COMMENT & RATE

I look forward to your comments, reviews and questions! If you love this recipe, please rate it when you leave a comment. Star ratings help people discover my recipes. Your support means a lot; thank you for being a part of the Heartbeet Kitchen community.

Amanda

4.65 from 17 votes (14 ratings without comment)

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25 comments

  1. K

    Could you substitute and use frozen cauliflower?

    • Amanda Paa

      yes, if you roasted it!

  2. Elyse

    5 stars
    Made this earlier in the week and have been loving it on toast and as a dip. So good!

    • Amanda Paa

      So glad you enjoyed it, Elyse!

  3. Maggie

    5 stars
    Made it! Did not use olives as I had them on the side love it thou! Made mushroom shawma to go with on yogurt flatbreads with warm kale…. MMMMM

    • Amanda Paa

      Oh, that meal sounds delicious!!

  4. Bob R

    5 stars
    Super tasty, health, and easy! Well I already had roasted cauliflower and decided to use this recipe. My guests loved it. Don’t go easy on the tahini or salt, for my taste. I added cumin and toasted sesame seeds for fun.

  5. Eve

    WONDERFUL, DELICIOUS recipe. Made it exactly as the recipe says except skipped the oil.

  6. Jeff Winett

    What a treat to have planned almost an entire meal for a Sunday evening, and then during the day, to learn of this unusual starter. Clearly a snap to put together, this became a last minute appetizer for last night. Your brainchild was a major success. I cannot find the right words to emphasize that statement, other than we flipped our lids. Light, yet so satisfying. I will be making this many many times, and will always make sure to include the olives (I gave them a rough chop, to distribute evenly) and olive oil drizzle. Thank you Amanda, from the heart for sharing what will become an heirloom recipe.

    • amandapaa

      What a lovely message, Jeff! I’m so glad you’re family enjoyed the recipe, and that it will be made again in your home.

    • Donna

      Jeff, you sure have a way with words, and I sincerely mean this as a compliment. Maybe you could try writing for a living; you certainly have my vote!!!

      • Jeff Winett

        Whoa, this was potent. Thank you.

  7. Chelsea @ Healthy Fabulous Life

    This looks SO creamy and delicious! Can’t wait to try with some Simple Mills crackers!

    • amandapaa

      ultra creamy! the tahini is key for that.

  8. Claudia | The Brick Kitchen

    ooh well we actually do have ALDI in Australia too! Although like you, I hardly ever venture in, though I’ve recently heard that they are extending into the fresh fruit & veggie market..so maybe I’ll have even more cause to shop there. And this cauliflower dip looks amazing!! Love hummus-style dips on the sides of salads so can’t wait to try this – recently made a butternut squash-tahini-cumin dip in a similar way.

  9. DessertForTwo

    I’m such a new lover of ALDI, too! It completely floored me! I’m actually on my way back today for regular groceries! Did you see the wild salmon in the frozen case? It’s boneless & skinless, and I use it to make salmon burgers.

    This dip sounds amazing, too! <3

    • amandapaa

      so many things to love their! in fact, need to go back and stock up on organic avocados. :)

    • Stephanie Upton

      For a FULL basket with tons of fresh fruits and veggies too I spend $120 and at Walmart it would have been well over $200. I LOVE me some ADLI to feed two BIG teenagers and my daughters boyfriend too!

  10. Rachel @ Clean Eating for the Non-Hippie

    Great flavor combo, I can’t wait to make this!!!

    • amandapaa

      love the salty olives!

  11. Alison

    This looks so dreamy and creamy, Amanda!! Cauliflower for the win and these crackers must go perfectly.

  12. Kelsey @ Appeasing a Food Geek

    This looks sooo dreamy. I’ve never made cauliflower as a puree and been happy with the results, so I’m eager to give this one a shot! Tahini solves everything ;) xoxo

    • amandapaa

      tahini DOES love everything!

      • Tammy

        I hate olives (I know! But I do). I am a salt fiend, however. So how to get the saltiness of the olives without the olives? I am thinking capers, perhaps. Am I crazy or should I try it?

        • amandapaa

          a mix of chopped salted nuts, caper, and lemon zest would be delicious instead of olives!