Roasted Cauliflower & Garlic Dip with Crudites

Roasting the cauliflower until lightly browned helps give the resulting dip more roasty, toasty notes. For the crudités, feel free to shake things up – try tomatoes, bell pepper strips, endive leaves, broccoli and even green beans.
Publish date:
Roasted Cauliflower & Garlic Dip with Crudites
  • Duration
  • Prep Time
  • 10Servings


  • 1 2-lb head cauliflower, cut into 1-inch pieces
  • 1 yellow onion, cut into 1-inch chunks
  • 12 cloves garlic
  • 1 tsp sea salt + additional to taste
  • 1 tsp ground black pepper + additional to taste
  • 2 tbsp olive oil, divided
  • 1 tbsp fresh lemon juice
  • 2 tbsp chopped fresh flat-leaf parsley
  • 2 carrots, cut into sticks
  • 3 stalks celery, cut into sticks
  • 1 large turnip, cut into sticks
  • 10 radishes, trimmed


1. Up to 3 days in advance: Preheat oven to 400°F. In a large bowl, combine cauliflower, onion, garlic, salt, pepper and 1 tbsp oil. Transfer to a large rimmed baking sheet and bake until very tender and lightly browned, about 30 minutes. Set aside to cool.

2. Transfer cauliflower mixture to a food processor (removing garlic peels). Add lemon juice and remaining 1 tbsp oil and process to purée. Transfer to a medium bowl and add parsley and additional salt and pepper to taste. Transfer to a serving dish, cover and set aside in the refrigerator.

3. Arrange carrots, celery, turnip and radishes on a platter; cover and set aside in the refrigerator.

4. On the day of: Serve dip and crudités.

Nutrition Information

  • Serving Size: 3 1/2 tbsp dip and 6-8 pieces crudités
  • Calories: 56
  • Carbohydrate Content: 7 g
  • Fat Content: 3 g
  • Fiber Content: 2 g
  • Protein Content: 1.5 g
  • Sodium Content: 236 mg
  • Sugar Content: 3 g