Healthy dipping! This crave-worthy vegan roasted cauliflower dip is packed with the toasty, warm flavors of hazelnuts and smoked paprika. Use any leftovers as a sandwich spread.
Roasted cauliflower dip is a great way to celebrate the flavors of fall produce while also curbing those pesky afternoon munchies. I often use cauliflower in skillet meals, winter soup and roasted vegetable bowls. Why not appetizers and snacks, too?
Afternoons are deadly for me. Or rather, for my waistline. Right around 3pm, any caffeine in my system has worn off, my brain is fried from being on the computer or photographing recipes and the kids are asking for help on homework that requires me to dig back into the recesses of my grade eleven algebra memories (the horror!)
All of that adds up to low willpower thresholds, which inevitably leads to cheese and cracker overload.
For afternoon snacking, I'm all about quick and easy dips. Usually that equates to some sort of hummus-inclusive snack, like mini quesadillas or Mediterranean nachos. Instead, this time I branched out to the roasted cauliflower dip, inspired by my recent overzealous adoration for all-things-cauliflower.
What you need for this roasted cauliflower dip:
These are the main components needed for this recipe (affiliate links included):
- Cauliflower: Either buy a large head of cauliflower, or pre-cut cauliflower florets from the produce department.
- Shallot: Use either one large shallot or a couple of medium-sized ones.
- Olive oil: Part of the extra virgin olive oil is used for roasting the cauliflower and shallots and the rest is drizzled into the dip while pureeing.
- Seasonings: Smoked paprika and crushed rosemary can be found in most grocery stores or online. The remaining seasonings are salt, pepper and parsley.
- Nuts: Hands down, my favorite nuts to use in this recipe are hazelnuts. However, toasted pine nuts or slivered almonds could be used in a pinch.
How to make cauliflower dip:
There's nothing complicated about making this dip. There are two major (but easy!) steps: roasting the cauliflower and shallot, and pureeing the dip.
To roast the cauliflower and shallot, toss them with olive oil and the spices, salt and pepper. Spread out on a prepared baking sheet and roast in a hot oven until tender and starting to brown, turning the vegetables halfway through.
Puree the dip ingredients like you would with homemade hummus. First, combine the roasted vegetables and some of the toasted hazelnuts in a food processor and puree until almost smooth.
Once smooth, keep the motor of the food processor running and drizzle in the olive oil. Transfer the dip to a bowl and garnish with the remaining hazelnuts, a drizzle of olive oil and some parsley.
Healthy things to dip:
There are plenty of dipping options. Here are a few of my favorites:
- Homemade baked tortilla chips or pita chips. The seasonal pumpkin tortilla chips from Trader Joe's are fantastic with this dip!
- Sweet potato crackers are my favorite crispy dippers and mix well with the roasted cauliflower flavors. Try any of your favorite crackers.
- Raw veggies, such as cucumber slices, grape or cherry tomatoes, snap peas, carrot and celery sticks, or jicama sticks.
Other healthy dip recipes:
5-Minute Black Bean Dip
Healthy Mediterranean 7-Layer Dip
5-Minute Smoked Salmon Dip
Printable Recipe
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Roasted Cauliflower Dip {Vegan}
Ingredients
- 5 cups cauliflower florets
- 1 large shallot peeled & cut into thin wedges through the root
- 4 tablespoons extra virgin olive oil divided
- ½ teaspoon smoked paprika
- ½ teaspoon crushed dried rosemary
- ¼ + ⅛ teaspoon salt divided
- ¼ teaspoon ground pepper
- 3 tablespoons chopped hazelnuts
- 1 tablespoons minced flat-leaf parsley
Instructions
- Preheat the oven to 425 degrees F. Lightly coat a baking sheet with cooking spray.
- In a large bowl, combine the cauliflower florets and shallot pieces. Add 1 tablespoon olive oil, smoked paprika, rosemary, ¼ teaspoon salt and peppers. Toss gently to coat. Transfer to the prepared baking sheet.
- Roast the vegetables until the cauliflower is tender, turning halfway through, 20 to 25 minutes total.
- Let the vegetables cool slightly, cut the roots off of the shallot pieces and transfer to a food processor.
- While the vegetables are roasting, lightly toast the hazelnuts in a small skillet set over medium heat. Stir frequently and keep an eye on the nuts so they don’t burn.
- Add 2 tablespoons of the hazelnuts to the vegetable in the food processor, along with the remaining ⅛ teaspoon salt. Puree the mixture until almost smooth.
- With the food processor running, drizzle in the remaining 3 tablespoons olive oil.
- Transfer the dip to a serving bowl, garnish with a drizzle of olive oil (if desired) and parsley. Serve with raw vegetables, pita triangles or tortilla chips.
Notes
Nutrition
The post was originally published on February 14, 2017 and updated on October 12, 2020.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Linda
I am anxious to try this for an upcoming party! Can this be made a day ahead and kept refrigerated until the next day?
Dara
Hi Linda - Yes, it should be fine the next day. I suggest storing it in an airtight container.