Guacamole, hummus, cookie dough (yes, cookie dough!), you name the dip and I’ll grab the chips. But this creamy and extra-cheesy Roasted Cauliflower Dip was actually a welcome accident in my kitchen, as those who tune in over on Snapchat (username: justatasteblog) will recall.
I was all set to create a recipe for baked Buffalo cauliflower, when the random craving for my favorite roasted vegetable to transform into a dip captivated my attention and, more importantly, my taste buds. The Buffalo cauliflower bites would have to wait. Instead, I blended roasted cauliflower with cream cheese, mayo, sour cream, garlic, scallions and a whole-lot-o-Parmesan cheese. I topped the dip with more cheese, popped it in the oven until it was golden brown and bubbly, and then challenged myself (and now you!) to stick to a single taste. Im-poss-i-ble.
Best of all, this cheesy cauliflower dip can be prepared up to a day in advance and baked off right as your guests arrive. Serve it with your choice of crispy toasts, crackers or veggies for the ultimate appetizer or game day snack!
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Ingredients
- 1 head cauliflower, cut into florets
- 2 Tablespoons olive oil
- 4 ounces cream cheese
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 1/2 cups shredded Parmesan cheese, divided
- 2 cloves garlic, roughly chopped
- 1/2 cup chopped scallions, plus more for garnishing
- Crackers, sliced bread or vegetables, for serving
Instructions
- Preheat the oven to 425°F. Line a baking sheet with foil.
- In a medium bowl, toss together the cauliflower florets with the olive oil and a pinch of salt and pepper. Arrange the cauliflower in a single layer on the baking sheet and roast it until it's golden brown, about 30 minutes, flipping the florets once halfway through.
- Remove the cauliflower from the oven and transfer it to a food processor. Add the cream cheese, mayonnaise, sour cream, 1 cup Parmesan cheese, garlic, scallions, ½ teaspoon salt and ¼ teaspoon pepper. Process the mixture until it is smooth and creamy. Transfer the mixture to a 10-inch skillet or an 8-cup baking dish. (See Kelly’s Notes.) Top the dip with the remaining ½ cup Parmesan cheese. Reduce the oven to 350°F and bake the dip until it is golden brown on top and the cheese is melted, about 20 minutes.
- Remove the dip from the oven, garnish with additional scallions, and serve it immediately with assorted crackers or vegetables for dipping.
Kelly’s Notes:
- The dip can be prepared up to the baking step and stored, covered with plastic wrap, in the refrigerator up to 1 day in advance. When ready to serve, remove the dip from the oven and bake it as directed until it is golden brown on top.
- The dip can be baked in several smaller skillets/baking dishes or one larger one.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
I made the Roasted cauliflower dip for Super Bowl Sunday. OMGEE you do not even need to bake it. Cold or baked it is fantastic and so good. I only made one change and added 1/2 tsp of smoked paprika when roasting the cauliflower. Super T.D. For game day.
I’m so thrilled you enjoyed the recipe, Debbie!
I made this for a get together for some close friends and it was delicious! I think I put a little too much garlic in but we weren’t close enough to smell it on each others’ breath!!! I recommend making it up to the point of baking to simplify for entertaining purposes. Our friends wanted the recipe too!
I’m so thrilled everyone enjoyed the recipe, Kay Ellen!
Can’t wait to try this! I have a few family members who don’t like mayonnaise. Any thoughts on eliminating this ingredient or would it just not be the same? Thanks!
Hi Sue! I wouldn’t recommend eliminating the mayo as the dip won’t be as creamy.
Made this for our Super Bowl spread and it was a huge hit! Very delicious and easy to make. Thank you!
Hi, I checked this Cheesy Roasted Cauliflower Dip on our analyzer. I assumed that recipe is for 10 portion, one portion derives: 229 kcal, 6g protein, 20g fats, 5g carbohydrates.
As a diabetic you can eat this, if you want to eat dip with bread choose whole grain bread, if you prefer dip with vegetables don’t overcook them
that dip looks good cant wait to try it my grandkids love veggies and the dip will be a extra treat for them
Thanks so much, Myrtle! I hope you all enjoy it!
How can one find out the nutrition on this one…..I’m a diabetic.
Hi Andrea! I’m not a nutritionist so I cannot provide nutritional value for the recipes on the site, as I’d have no way to guarantee it’s 110% accurate, which is very important to me!
I love sneaking veggies into decadent dishes. Spinach dip has real competition now!
Me too, Erin! Thanks for stopping by!