Tested till perfect Roasted Curry Cauliflower Dip

Roasted Curry Cauliflower Dip

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

By The Canadian Living Test Kitchen

Source: Holiday Best 2013

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size Makes 3 cups


  • 3/4 cup 3/4cupBalkan-style plain yogurt
  • 1/4 cup 1/4cupextra-virgin olive oil
  • 1 tsp 1tspcurry powder
  • 1/2 tsp 1/2tspeach salt, ground ginger and pepper
  • 1 1head cauliflower, (about 1.125 g)
  • 1 1large onion, cut in eighths
  • 6 6cloves garlic
  • 1 tbsp 1tbsplemon juice
  • 3 tbsp 3tbspchopped fresh cilantro, or chives
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In large bowl, stir together 1/3 cup of the yogurt, 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, purée together cauliflower mixture, remaining yogurt and lemon juice until fairly smooth with a few chunks. Stir in cilantro. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

Nutritional Information per 2 tbsp: about

cal 38 pro 1g total fat 3g sat. fat 1g
carb 3g fibre 1g chol 1mg sodium 56mg
potassium 65mg


calcium 2 iron 1 vit A 1 vit C 18
folate 5
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