My cookbook is here! 
This thick and fluffy creation is not only healthy, but it’s also highly addictive.
Most of you probably already have these simple ingredients in your kitchen and don’t even know what awaits your palate. This dip (or spread because it can easily be spread on your plate with some grilled chicken or fish placed over – yes, let’s get fancy when we serve) is whipped to fluffy perfection and will blow your mind.
Ingredients:
The cauliflower is roasted to golden brown perfection in your oven or airfryer. Make sure you season it will with some of your favorite spices. I simply used garlic powder, onion powder and touch of cumin. The feta cheese is better when you buy it in block form and crumble it yourself. The 5% Greek yogurt helps to make the spread super fluffy.
Top this magical dip with a little more olive oil, fresh chives, olives and chili pepper flakes. Don’t forget some crostini or pita chips to seal the deal. Also great with carrot and celery sticks too! Now LOVE YOUR LIFE.
Thank you for swinging by HungryHappens! If you create this or any other recipe from our site, we would greatly appreciate you leaving a comment and rating the dish. Cheers!
Roasted Cauliflower and Feta Dip
Ingredients
- 1 head cauliflower,, cut into small florets
- 4 tbs olive oil, (divided)
- onion powder, garlic powder, cumin
- salt and pepper, to taste
- 4 oz (113.4 g) feta cheese,, crumbled
- 1/2 cup (100 g) Greek yogurt
- 1 small clove garlic
- juice of 1/4 lemon
- Garnish: olives, fresh chives + chili pepper flakes
Instructions
- Preheat your oven to 425°F. Line a baking sheet with parchment paper. Toss your florets with 3 tbs of the oil, onion powder, garlic powder, cumin, salt and pepper to taste. Spread them out and roast for 30 minutes or until they turn golden brown with brown edges.
- In a food processor add your slightly cooled roasted cauliflower, crumbled feta, yogurt, garlic, 1 tbs oil, lemon juice and salt and pepper to taste. Process until smooth, fluffy and creamy. Top with olives, drizzle of olive oil, chives and chili pepper flakes.
delicious, but what weight ca. is your cauliflower?
next time i would use a feta, that is not so on the soure side. But Germany is not THE Fetaland🙃
Made this to have while watching the Chiefs and the 49ers punch their ticket to the Super Bowl! Served it with thin toasted sourdough squares. It was promptly devoured. Will be making it again!
Hi Scott, thats awesome! Glad it was a winner dip! And thank you for the glowing rating!
Amazing! I made 4 of your recipes today 5 star on all of them, thank you!!!
Hi Debbie, you rock! thank you so much for trying them and coming back to rate them so kindly!!
Hi Stella,
Love the recipes. For this one, what size (weight) cauliflower are you using? I imagine it’s important to know because some heads are three times the size of others and can result in a weak tasting dip.
Thanks!
Made this tonight and served it as a side to lamb meatballs. It was a perfect combo!
Can I have the metric conversions please 🙂
Hi An, I just updated the recipe post! Enjoy!!!
Could I get the metric conversion on this one please 🙂
21g of fat seems like a lot 😳
This was delicious! My husband is diabetic and this was a nice low carb dip/side dish for him. Even eating it warm as a mashed cauliflower side if not blended smooth was a great treat for him.
your 252 calories are based on what quantity? 1/2 cup, 1 cup?
I would say the whole thing give or take 50 c. 1 head of cauliflower is about 160. depending on the size.
Oh man we loved this. I had to leave out the cumin because I have one kid who doesn’t like it (even though the other does), and I wanted her to try it, too. It was great!! I even used the leftovers as a spread on zucchini fritters the next day for my breakfast, and it was sooooo good. Your recipes rock!