- 4 cups cauliflower florets about 1 small head
- 2 jalapeños sliced lengthwise with membranes and seeds removed
- 2 teaspoons curry powder
- 2 tablespoons olive oil
- Toss cauliflower florets and sliced jalapeños with 2 tablespoons of olive oil, either in a ziplock bag or a mixing bowl. Add curry powder and toss again. Lay out the cauliflower and jalapeños in a single layer on a baking pan and roast at 400 F until tender, about 20 minutes.
- Add the roasted cauliflower and jalapeños plus all of the other ingredients to a food processor. Puree until smooth, pausing to scrape down the sides if needed. If the dip is too chunky, add more olive oil until it reaches your desired consistency.
- Serve in a dipping bowl, optionally drizzling with more olive oil on top and garnishing with additional pepper, sea salt, and dried cilantro. Serve with chips or crackers.
|Nutrition Facts Per Serving|
|Total Fat 33g||51%|
|Saturated Fat 5g||23%|
|Trans Fat 0g|
|Total Carb 7.5g||3%|
|Dietary Fiber 3.5g||15%|
I’ve been obsessed with the irresistible combination of cauliflower and curry ever since I’ve been making Indian recipes like this golden cauliflower curry with potatoes and peas. It was such an easy and delicious dish that I started wondering how I could get more of those tasty flavors into my system without making the same dish again.
Enter this roasted curry cauliflower dip. The cauliflower is tossed with olive oil and curry powder before roasting in the oven until tender and juicy, and then it’s blended in a food processor with garlic, lemon juice, sea salt, and more olive oil until it reaches a dip-like consistency.
As I mentioned earlier, this roasted curry cauliflower dip tastes like hummus but isn’t hummus. In fact, this dip is easier to make than hummus — for one, it doesn’t require the use of tahini paste — and is a great way to use up extra cauliflower. The other ingredients are simple and everyday items, and it’s easy to add or subtract to substitute in your favorite herbs or dip ingredients.
When I was making this dip for the first time, I was really excited to use homemade Kauai sea salt that my relatives-in-law sent me. Mr. Savory Tooth’s grandma’s niece’s husband — sometimes even I forget how they are related — is a native Hawaiian spear fisherman and he also makes sea salt on the side. I love using homemade or homegrown ingredients so this was a great gift. Since then, I’ve used the Kauai sea salt not only for this dip but also for my favorite artichoke appetizer.
This dip has great texture: it’s chunkier than your typical store-bought hummus or dip, but still smooth enough that it’s easy to use a cracker or chip to scoop up a good chunk of it. Also, it’s jam-packed with tasty flavors: the curry, garlic, and lemon are prominent flavors and there’s also a charred roasted flavor that comes from the baked cauliflower and jalapeños.
Last but not least, this dish is healthy and vegan, so it’s perfect to bring to a potluck or party if you know there are going to be vegans abound.
Wow this dip is sensational and will definitely become a staple in our home! I’m on a little to no oil way of eating for the moment so I did use the oil to toss the cauliflower and jalapeño with the curry powder before roasting then used water instead of the oil to blitz it after. I left it a little chunky and used it as a stuffing for black mushrooms. Can’t wait to try it as a dip! It’s a winner, thank you Julia!
This cauliflower dip is amazing! I quadrupled the spices and added tahini. Will be a staple around our house especially during the Whole30.
Is the curry powder on the cauliflower before it goes into the oven, or into the food processor?
Hi Lisa! The curry powder is mixed with the cauliflower before it goes into the oven. I’ve edited the recipe to make it more clear. Hope that helps!
Am definitely trying this recipe out☺
Will the jarred/pickled jalapenos do? Can’t get fresh ones here in this chilli adverse country.
The jarred kind should work. Another option is skipping the jalapenos and using a bit of cayenne or red pepper powder.
Thanks for the recipe! Love it, as soon as I get my hands on cauliflower I am making it!
Haha thanks, it’s also a great way to use up leftover cauliflower! 🙂