Another use for cauliflower! Cauliflower Dip!

I love roasted cauliflower, well really, any vegetables roasted for that matter.

 Since my kids LOVE hummus, I thought I would try to make a cauliflower version using cauliflower as the shining ingredient!

I washed and diced up the cauliflower and tossed with a bit of olive oil, sea salt and pepper.  Added 5 cloves of garlic (who doesn’t love it?) and placed on a cookie sheet and roasted away with a smattering of pine nuts, sea salt and pepper.  When the cauliflower  cooled a bit, I added to my food processor to blend it up with juice of 1/2 a lemon and some Italian flat leaf parsley.I found these yummy seeded and toasted bread crostini at Whole Foods and they were perfect for the match for my cauliflower dip.  What a tasty dish for an afternoon snack or appetizer for you and your swank friends.


Cauliflower Dip! {not FODMAP friendly, obviously!}

Category: Appetizers & Snacks, Traditional Recipes


  • 1 head of cauliflower, washed and diced into florets
  • 5 garlic cloves
  • 2 tablespoons olive oil
  • Sea salt and ground pepper
  • 1/3-1/2 cup pine nuts
  • 1 tablespoons freshly squeezed lemon juice
  • 2 tablespoons Italian flat leaf parsley, loosely chopped


  1. Preheat oven to 375 degrees
  2. Toss cauliflower with oil and place on cookie sheet.
  3. Add garlic cloves and season with salt and pepper
  4. Roast for 25 minutes, giving a stir occasionally.
  5. Add pine nuts to mixture and roast another 5 minutes
  6. Remove from oven, let cool before tossing into food processor.
  7. Add lemon juice and veggie mixture to food processor fit with steel blade and blend for a few minutes.
  8. Add parsley and blend for another minute.
  9. Serve with crostini and baby carrots, celery sticks etc...




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