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Creamy Cauliflower Dip
- 1 medium head of cauliflower (about 2 pounds), florets and stem cut into 1-inch pieces
- 1 garlic clove, peeled
- 1/4 cup olive oil, divided, plus more for serving
- 1 medium onion, thinly sliced
- 1 teaspoon ground cumin
- 2 teaspoons kosher salt, divided
- 3/4 cup plain Greek yogurt
- 1 teaspoon finely grated lemon zest
- 3 tablespoons fresh lemon juice
- Coarsely chopped parsley (for serving)
- Baby romaine hearts and endive leaves (for serving)
- 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.
- 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.
- 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.
- 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.
Do Ahead: Dip can be made 5 days ahead; cover and chill