This roasted cauliflower dip made with an ENTIRE head of cauliflower, tahini, and milk is super simple to make, delicious, and versatile. Not only will it be an AWESOME way to make veggies exciting for kids, you can also serve as a spread on sandwiches or as a pasta sauce.
Cauliflower is a member of the brassicaceae (don’t ask me to pronounce it) family, along with broccoli, brussels sprouts, bok choy, rutabaga, and kale, and is a great source of fiber, viamin C, potassium, vitamin K, magnesium, vitamin B6, to name a few.
I’m sure you have noticed by now the incredible versatility of cauliflower in all kinds of recipes! Thanks to its pale hue and neutral flavor, it can really lend itself to so many flavors and applications. You can grill it like a steak, mash it to mimic mashed potatoes, pulse and enjoy as rice, roll into pizza crust, bread, puree to make vegan sauces….
And now as a creamy, slightly tangy, and totally addictive dip!
How to select cauliflower
- The head should be firm with densely packed florets and feel heavy for its size.
- The color should be white/creamy white. Avoid those with brown patches.
- Take a look at the leaves and make sure they’re fresh and green. That’s a sign that it was recently harvested. Avoid ones that are yellow.
- Also give it a smell. If it smells off to you, then it’s been sitting at the store way too long.
How to roast cauliflower
Cauliflower is like a blank canvas. It will take on whatever seasonings you decide to add so don’t be afraid to experiment! You never know what delicious concoction you’ll discover! I personally LOVE it with Indian spices.
- Preheat oven to at least 400 degrees Fahrenheit. No higher than 425 degrees.
- Prepare baking sheet – can either spray the pan or line with foil or parchment paper for easy cleanup.
- Wash and dry the florets well.
- Cut the florets into relatively uniform size. Larger florets will take longer to roast compared to smaller ones.
- Toss with whatever oil and seasonings you’re using. I like to use my hands to do this.
- Spread in an even layer on a baking sheet.
- Roast for 25-30 minutes!
How to make this roasted cauliflower dip
You can enjoy the cauliflower simply roasted but we’re going to go a step further this time! All that’s left to do at this point is to transfer the cooled cauliflower into a food processor/blender, add the other 3 ingredients, and blend!
It doesn’t get any easier than this, does it? If a thinner consistency is desired you can add more milk or water (if you feel it’s creamy enough) to thin out the sauce.
Tips on how to serve to your baby
- 6 months: thinner consistency will go down better. Simply preload onto a spoon and place on the table/plate. Spread on top of soft-cooked veggies, toasted bread, stir into oatmeal, etc.
- 8+ months: offering thicker consistency will be great for texture experience and makes it easier for them to scoop with their hands. Continue offering utensils though. From this point on, you can serve it as a dip, spread on pizza, sandwich, or as a pasta sauce.
Other Cauliflower Recipes you might enjoy:
- Roasted cauliflower, tomatoes, chickpeas with Indian spices
- Cauliflower alfredo pasta
- Vegan chickpea and cauliflower soup
- Vegetarian cauliflower cornbread dressing
Creamy Roasted Cauliflower Dip
- 1 tablespoon olive or avocado oil
- 1 medium head (500g) of cauliflower
- 1 teaspoon curry powder
- 1/2 teaspoon turmeric
- 3/4 cup milk of choice or kefir
- 3 tablespoons tahini
- 1 tablespoon lemon juice
- 2 tablespoons grated parmesan cheese or nutritional yeast (optional)
- Preheat oven to 400 degrees Fahrenheit.
- Toss the cauliflower florets with oil, curry powder, and turmeric. Spread evenly on a lined baking sheet.
- Roast for 20-25 minutes, or until tender and slightly caramelized. Let it cool.
- Once cooled, place into the food processor/blender along with the rest of the ingredients and blend until smooth. if thinner consistency is desired you can add more milk or water (if you feel it's creamy enough) to thin out the sauce.