Roasted Cauliflower Garlic Dip

Roasted cauliflower garlic dip
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A vegan roasted garlic and cauliflower dip recipe made with crunchy hazelnut and za’atar. This vegan friendly and gluten free recipe is so easy to make and creates a huge batch perfect for dipping homemade croutons or adding into salads and sandwiches in the week. If you’re going to a bbq or dinner party, whip this up and serve with crunchy veg and crisps for a delicious side.

What’s in the roasted cauliflower and garlic dip?

Cauliflower- Don’t underestimate the humble cauliflower, because when it’s roasted it tastes delicious. And it’s full of flavour and seasoned with salt, it works perfectly in this dip.

Garlic- I’ve used one bulb of garlic which works out at about 8-9 cloves of garlic. Don’t be concerned with that many cloves as the roasting process takes away the harsh taste of it and instead creates a delicious rich and smokey flavour to the recipe.

Olive oil- I love using olive oil in dips and when roasting veg as it creates a beautiful golden and smooth flavour.

Hazelnuts – I love to use them here for a crunch and lovely nutty flavour. If you cannot eat hazelnuts swap them for other nuts or seeds.

Tahini- Much like you use tahini in hummus, I love adding it to this dip to add a creamier texture. If you don’t have tahini you could swap it for hummus, or just simple leave this ingredient out.

Lemon juice – I love adding lemon juice to any dips I make, it balances all the flavours and gives a little acidity to the dip.

Za’atar- This spicee is delicious with the cauliflower. However I’ve only added a small amount so the flavour of the cauliflower comes through. Make it, taste test and feel free to add a little more to suit your preference.

Check out more recipes:

Crispy Zucchini with Sun Dried Tomato Sauce

Zucchini Chickpea Burger

Roasted Cauliflower and Chickpea Salad

Roasted cauliflower garlic dip

Roasted Cauliflower Garlic Dip

A vegan roasted garlic and cauliflower dip recipe made with crunchy hazelnut and za'atar.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Servings 4


  • 1 head small cauliflower
  • 1 bulb garlic
  • 1 tsp salt
  • 1 tsp za'atar
  • ½ cup hazelnuts
  • 2 tbsp olive oil
  • 1 tbsp tahini
  • ½ lemon juice


  • Wash and cut your cauliflower into small florets and add to a baking tray.
  • Cut the top of hte garlic and add to the same baking tray.
  • Season with salt, za'atar and olive oil and mix everything together.
  • Bake in the 200C oven for about 30 minutes until golden brown.
  • To a food processor add hazelnuts, roasted cauliflower, squeeze the garlic, add tahini and lemon juice and bllend until smooth. Add a splash of water if too thick.
  • Serve it with more cauliflower, hazelnuts and olive oil on top. Enjoy!
Keyword cauliflower, delicious, dip, fresh, gluten-free, healthy, lunch, recipe, vegan

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