This creamy cauliflower cumin dip has a great consistency because cauliflower really shines when quickly boiled. The spices and citrus bring in a rich Mediterranean flavor that is great served with pita, veggies, or on top of grilled chicken.
Creamy Cauliflower Cumin Dip
Prep Time
Cook Time
Total
Servings
Ingredients
- ½ head of cauliflower
- 2 cloves of garlic
- ½ yellow onion, diced
- 2 Tbsp. ground cumin
- 1 tsp. ground coriander
- ¼ cup white wine vinegar
- ⅓ cup fat free Greek yogurt
- ½ lemon, juiced
- 2 Tbsp. tahini
- 2 Tbsp. olive oil
- 1 tsp. smoked paprika
- 1 Tbsp. salt
- Garnish: diced roasted red peppers
Let's go
- Bring a medium-sized saucepan filled with water to a boil. Meanwhile, chop cauliflower into equal sized florets. Don’t go crazy, they are going to be blended up, you just want them to cook more quickly by making them into medium to small pieces. Add into boiling water along with the garlic. Once it’s tender to fork’s touch, about 7 minutes, take off and strain.
- In the meantime, dice up onion and, in a sauté pan, cook with a drizzle of olive oil, until translucent, about 5 minutes. Add in the cumin and coriander. Allow for spices to become fragrant, about 5 minutes, stirring constantly.
- De-glaze pan with vinegar, stirring to get all of the spices off the bottom of the pan.
- In a food processor, add in the onions, cauliflower/garlic, and all of the remaining ingredients. Blend until a thick, creamy dip is formed. Add in more Greek yogurt if it looks too dry. Taste and salt and pepper if need be.