Roasted Curry Cauliflower Dip Roasted Curry Cauliflower Dip

Author: Canadian Living

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.

  • Portion size 750 servings
  • Credits : Canadian Living Holiday Cookbook: Fall 2009



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 facts Per 2 tbsp (25 mL) : about

  • Sodium 56 mg
  • Protein 1 g
  • Calories 38.0
  • Total fat 3 g
  • Potassium 65 mg
  • Cholesterol 1 mg
  • Saturated fat 1 g
  • Total carbohydrate 3 g


  • Iron 1.0
  • Folate 5.0
  • Calcium 2.0
  • Vitamin A 1.0
  • Vitamin C 18.0
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Roasted Curry Cauliflower Dip