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Creamy Cauliflower Dip

This creamy cauliflower dip is a sophisticated addition to any mezze platter or party spread. By simmering cauliflower until tender and blending it with sweet caramelised onions and earthy cumin, you create a velvety texture that rival classic hummus. The addition of tangy Greek yoghurt and a hint of fresh lemon zest provides a bright, zesty finish that balances the richness, making it a delicious and healthy choice for seasonal entertaining.

As a versatile vegetarian dish, this dip is perfect for those seeking a lighter alternative to traditional creamy sauces. It can be prepared up to five days in advance, making it an excellent option for stress-free meal prep or hosting. Serve it at room temperature with crisp romaine hearts, endive leaves or toasted pitta bread for a satisfying, nutrient-dense snack that everyone will enjoy.

Continue reading below

Ingredients for Creamy Cauliflower Dip

  • 1 medium head of cauliflower (about 900g ), florets and stem cut into 1-inch pieces

  • 1 garlic clove, peeled

  • 60ml olive oil, divided, plus more for serving

  • 1 medium onion, thinly sliced

  • 1 teaspoon ground cumin

  • 2 teaspoons kosher salt, divided

  • 110g plain Greek yoghurt

  • 1 teaspoon finely grated lemon zest

  • 3 tablespoons fresh lemon juice

  • Coarsely chopped parsley (for serving)

  • Baby cos hearts and endive leaves (for serving)

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 tablespoons oil in a large skillet over medium. Add onion, cumin, and 1 teaspoon 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 yoghurt, lemon zest and juice, reserved cauliflower, and remaining 1 teaspoon salt and purée until smooth. With the motor running, add 2 tablespoons oil in a steady stream until well combined. If dip is too thick, blend in 1 tablespoon 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 cos hearts and endive leaves alongside for dipping.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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