Creamy Roasted Cauliflower Dip with Olives and Herbs
By Amanda Paa – Updated December 28, 2021
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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.
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.
More Cauliflower Recipes:
- Hot Buffalo Cauliflower Dip
- Whole Roasted Cauliflower with Fontina Cheese Sauce
- Roasted Cauliflower with Savory Peanut Sauce
Yield: 6 servings
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.
Did you make this?
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September 18, 2017
Elyse says
Made this earlier in the week and have been loving it on toast and as a dip. So good!
Amanda Paa says
So glad you enjoyed it, Elyse!
Maggie says
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 says
Oh, that meal sounds delicious!!
Bob R says
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.
Eve says
WONDERFUL, DELICIOUS recipe. Made it exactly as the recipe says except skipped the oil.
Jeff Winett says
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 says
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 says
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 says
Whoa, this was potent. Thank you.
Chelsea @ Healthy Fabulous Life says
This looks SO creamy and delicious! Can’t wait to try with some Simple Mills crackers!
amandapaa says
ultra creamy! the tahini is key for that.
Claudia | The Brick Kitchen says
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.
DessertForTwo says
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 says
so many things to love their! in fact, need to go back and stock up on organic avocados. :)
Stephanie Upton says
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!
Rachel @ Clean Eating for the Non-Hippie says
Great flavor combo, I can’t wait to make this!!!
amandapaa says
love the salty olives!
Alison says
This looks so dreamy and creamy, Amanda!! Cauliflower for the win and these crackers must go perfectly.
Kelsey @ Appeasing a Food Geek says
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 says
tahini DOES love everything!
Tammy says
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 says
a mix of chopped salted nuts, caper, and lemon zest would be delicious instead of olives!