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Purple Cauliflower Dip
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.
Prep Time
10 mins
Cook Time
10 mins
Cooling time
1 hr
Total Time
1 hr 50 mins
Servings: 8
Calories: 91 kcal
Course:
Appetizer
Cuisine:
Mediterranean
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.
- 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.
- 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.
Cup of Yum
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.
- cooked
- 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 Information
Calories
91kcal
(5%)
Carbohydrates
4g
(1%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
8mg
(3%)
Sodium
275mg
(11%)
Potassium
227mg
(6%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
49IU
(1%)
Vitamin C
36mg
(40%)
Calcium
64mg
(6%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 91
% Daily Value*
| Calories | 91kcal | 5% |
| Carbohydrates | 4g | 1% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 8mg | 3% |
| Sodium | 275mg | 11% |
| Potassium | 227mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 49IU | 1% |
| Vitamin C | 36mg | 40% |
| Calcium | 64mg | 6% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.