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Fit Foodie Nutter Tania Pilcher
This delicious, easy to make cauliflower dip is packed with flavours and is a great healthy snack when those munchies kick in. Pair it with raw vegetable sticks, rice cakes or crackers or add to your salad or pizza. It’s a great pulses-free alternative. Vegan & gluten free.
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Snack
Cuisine British
Servings 1 medium size jar


  • 160g cauliflower (1 medim size cauliflower)
  • 2 tbsp olive oil
  • 1/2 tsp ground turmeric
  • Salt & pepper to taste
  • 1/2 tsp garlic powder
  • 1/4 tsp chilli powder
  • Juice of 1 lemon
  • 1 tbsp pine nuts
  • A bunch of fresh coriander (or parsley)
  • 3 1/4 cup water* (see instructions)


  • Preheat the oven to 180C and line a baking sheet with parchment paper.
  • Cut the cauliflower into small florets and place in a bowl big enough to hold all the cauliflower. Drizzle the cauliflower with 1 tbsp olive oil, sprinkle with ground turmeric, salt & pepper and mix with your hands to ensure it’s coated evenly.
  • Arrange the cauliflower on a baking sheet and place in the oven at 180C for 13-15 minutes until it’s golden brown. Let cool for a few minutes.
  • Transfer the roasted cauliflower into a food processor. Add the remaining 1 tbsp olive oil, garlic powder, chilli powder, lemon juice, pine nuts and coriander and blend for around 3-5 minutes until everything is well combined. You might want to stop your blender a few times to scrape the cauliflower off the sides.
  • Whilst the motor is still running, start slowly adding the water, a little at a time. Keep adding the water until you reach the desired consistency. I like my dip slightly on the wet side, hence I added quite a bit of water. You might find that you’ll use less (or more) as it depends on how thick or thin you like your dip.
  • For best results, chill in the fridge for an hour, however if you’re impatient like me – it tastes just as good straight from the blender. Enjoy!