Summary:
Dip into this roasted curry cauliflower dip with crackers and chips. This recipe is healthy, vegan, easy to make, and a great addition to your next party. It tastes like hummus but isn’t hummus.
INGREDIENTS
For roasting:
- 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
INSTRUCTIONS
- 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
This recipe yields 4 g net carbs per serving.
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.
| Nutrition Facts Per Serving |
| Calories 320 | |
| Total Fat 33g | 51% |
| Saturated Fat 5g | 23% |
| Trans Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 420mg | 18% |
| Potassium 50mg | 1% |
| Total Carb 7.5g | 3% |
| Dietary Fiber 3.5g | 15% |
| Sugars 3g | |
| Protein 3g |
PHOTOS
NOTES & TIPS
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.
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.
Hi there,
Is the curry powder on the cauliflower before it goes into the oven, or into the food processor?
Thank you!
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! 🙂