Heartbeet Kitchen
Creamy Roasted Cauliflower Dip with Olives and Herbs
September 18, 2017 (last updated March 2, 2021) in Appetizers · Dairy-Free · Gluten-Free · Paleo · Recipes · Vegan · 18 Comments

Creamy Roasted Cauliflower Dip {with olives and herb as a topping} #dairyfreeThis post is sponsored by Aldi

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.

I ate it 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 (a winner of the 7th Annual Gluten-Free Buyers Guide Awards), which were the perfect dipping vehicle. They remind me of Crunchmaster, but the texture was better and they’re less expensive too! Win.

My main recommendation is to make a double batch and use throughout the week to create other meals. It’s so versatile! 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.

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

Xo, Amanda

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

Super Smooth Roasted Cauliflower Dip

Yield: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

A hummus like roasted cauliflower dip, bean-free!

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
  • Gluten-Free Crackers

Instructions

  1. Preheat oven to 375 degrees F. Toss cauliflower with 2 tablespoons olive oil and 3/4 teaspoon salt. Roast for 35 minutes, stirring once.
  2. Meanwhile, mince the garlic and set into a bowl, then pour lemon juice on top. Let sit while cauliflower roasts. This helps make the garlic “linger” in your mouth less.
  3. 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.
  4. 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

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18 thoughts on “Creamy Roasted Cauliflower Dip with Olives and Herbs

      1. 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?

        Reply
  1. 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

    Reply
    1. 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!

      Reply
  2. 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.

    Reply
  3. 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.

    Reply
    1. 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!!!

      Reply

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