Creamy Cauliflower Dip

dip cauliflower appetizer yogurt healthy quick & easy kid-friendly oscars snack snack week back to school sugar conscious vegetarian pescatarian wheat/gluten-free peanut free soy free no sugar added kosher small plates

Anna Stockwell

Makes about 4 cups

Source

Ingredients

1 medium head of cauliflower (about 2 pounds), florets and stem cut into 1-inch pieces

1 garlic clove, peeled

1/4 cup olive oil, divided, plus more for serving

1 medium onion, thinly sliced

1 teaspoon ground cumin

2 teaspoons kosher salt, divided

3/4 cup plain Greek yogurt

1 teaspoon finely grated lemon zest

3 tablespoons fresh lemon juice

Coarsely chopped parsley (for serving)

Baby romaine hearts and endive leaves (for serving)

Method

Pour water into a medium saucepan to a depth of 1/4"; add cauliflower and garlic. Cover, bring to a boil over high heat, and cook until florets are very easily pierced with a paring knife, about 10 minutes. Drain and set aside.

Meanwhile, heat 2 Tbsp. oil in a large skillet over medium. Add onion, cumin, and 1 tsp. salt and cook, stirring often, until onion is translucent, about 3 minutes. Increase heat to medium-high and cook, stirring often, until onion is golden brown, about 5 minutes more.

Transfer onion mixture to a blender. Add yogurt, lemon zest and juice, reserved cauliflower, and remaining 1 tsp. salt and purée until smooth. With the motor running, add 2 Tbsp. oil in a steady stream until well combined. If dip is too thick, blend in 1 Tbsp. water at a time to reach desired consistency. Let cool to room temperature.

To serve, spread dip in a wide bowl or platter. Drizzle with oil and top with parsley. Serve with romaine hearts and endive leaves alongside for dipping.

Dip can be made 5 days ahead; cover and chill.