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 Poppy Seed Crackers.

By The Canadian Living Test Kitchen

Source: Canadian Living Holiday Cookbook: Fall 2009

Recipe4 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 3 cups (750 mL)


  • 3/4 cup 3/4cupBalkan-style plain yogurt
  • 1/4 cup 1/4cupextra-virgin olive oil
  • 1 tsp 1tspcurry powder
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tspground cumin
  • 1/2 tsp 1/2tspground coriander
  • 1/4 tsp 1/4tspginger
  • 1/4 tsp 1/4tsppepper
  • 1 head 1headcauliflower, (2-1/2 lb/1.25 kg)
  • 1 1large oniononions, cut into eighths
  • 6 6cloves garlic
  • 1 tbsp 1tbsplemon juice
  • 3 tbsp 3tbspchopped fresh coriander or fresh chives
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In large bowl, stir together 1/3 cup (75 mL) 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 cauliflower mixture, remaining yogurt and lemon juice until fairly smooth with a few chunks. Stir in coriander. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

Nutritional Information Per 2 tbsp (25 mL) : about

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

% RDI:

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