Purple Cauliflower Dip
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This Purple Cauliflower Dip is a thick purple dip made from roasted purple cauliflower, garlic, feta, and a bit of olive oil and spices. It's the perfect purple component in a spread of rainbow dips, for snack time, or even as a spread on sandwiches.
Servings: 8
Calories: 91kcal
Equipment
- 1 Food processor or blender
Ingredients
- 1 medium head of purple cauliflower chopped roughly into florets
- 3 tablespoons olive oil divided
- ½ teaspoon salt plus more as desired
- ¼ teaspoon black pepper plus more as desired
- ⅛ teaspoon dried red pepper flakes
- 2 cloves garlic roasted if desired, see notes
- ½ cup (2 ounces) crumbled feta plus more as desired
- 1 to 2 tablespoons lemon juice optional
Instructions
- Heat your oven to 400°F (200°C).
- Chop your purple cauliflower roughly into florets and toss them in a roasting pan with 2 tablespoons of olive oil and the salt, black pepper, and red pepper flakes. If roasting your garlic, drizzle the cloves with a bit of oil and wrap them in foil.1 medium head of purple cauliflower, 3 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, ⅛ teaspoon dried red pepper flakes, 2 cloves garlic
- Roast in the preheated oven for 30 to 40 minutes until the cauliflower can be easily pierced with a fork and slightly caramelized, and the garlic is soft. Stir or shake the pan when you are halfway through cooking to ensure even roasting. Let cool.
- Blend the cauliflower dip In a food processor by combining the roasted purple cauliflower, peeled garlic, and crumbled feta cheese. Add the remaining tablespoon of olive oil and blend until smooth. If you prefer a tangy flavor, add 1 to 2 tablespoons of lemon juice, a little at a time, and blend again.½ cup (2 ounces) crumbled feta, 1 to 2 tablespoons lemon juice, 3 tablespoons olive oil
- Taste and adjust with more salt and pepper if needed. Transfer the cauliflower dip to a serving bowl and drizzle with a bit more olive oil if desired.
- Store your purple dip in an air-tight container in the refrigerator for three to five days.
Notes
One serving of this roasted purple cauliflower dip is approximately two tablespoons.
If you prefer the mellow taste of roasted garlic, drizzle with olive oil and wrap the cloves (or the full head) in foil. Roast with the cauliflower.
Be careful with the lemon juice as it may change the purple color of your cauliflower dip!
Feel free to substitute any color cauliflower in this cauliflower dip if you cannot find purple cauliflower. You'll need about a half-pound of cooked cauliflower for this recipe.
It is possible to make this cauliflower dip without a food processor or blender, although it will be chunky and not smooth. Cook the cauliflower until soft, and use a potato masher or fork to break the roasted cauliflower into chunks.
Nutrition
Calories: 91kcal | Carbohydrates: 4g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 8mg | Sodium: 275mg | Potassium: 227mg | Fiber: 1g | Sugar: 1g | Vitamin A: 49IU | Vitamin C: 36mg | Calcium: 64mg | Iron: 0.4mg