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Roasted Cauliflower and Walnut Dip

Roasted Cauliflower and Walnut Dip

Roasted Cauliflower and Walnut Dip with tahini, garlic, lemon, and herbs. Serve this gluten free, vegan dip with crudités and pita for a guaranteed crowd pleaser.  
Course Appetizer, Snack
Cuisine Mediterranean
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 12
Calories 187kcal


  • Baking sheet
  • Food processor


  • 1 cup walnut halves
  • 1 medium head of cauliflower, cut into florets (about 6 cups total)
  • 5 whole garlic cloves, unpeeled
  • 1/3 cup extra-virgin olive oil plus 1 Tbsp. for roasting
  • 1 tsp. kosher salt, divided
  • 1/2 tsp. black pepper
  • 1/3 cup tahini (such as Soom brand)
  • 2 Tbsp. lemon juice
  • 1 tsp. za'atar (sub 3/4 tsp. ground cumin)
  • 1/2 tsp. ground sumac (sub paprika)
  • Optional garnish: fresh chopped chives or parsley, crushed walnuts, extra-virgin olive oil, sumac


  • Preheat oven to 425°F. Place walnuts in a bowl and cover with hot water. Let stand while you prepare the rest of recipe.
  • Wrap garlic cloves in a piece of tin foil, and place it in the corner of a large baking sheet. Fill remaining baking sheet with cauliflower florets. Toss cauliflower in 1 Tbsp. olive oil (or avocado oil), 1/2 tsp. salt, and black pepper. Spread in a single layer and bake cauliflower and garlic for 35 minutes, tossing cauliflower once halfway through. Let cool at room temperature.
  • Once cool enough to handle, unfold tin foil and remove garlic cloves. Gently press garlic out of skins and transfer to a food processor (discard or compost skin). Drain walnuts and add to food processor, along with cauliflower, tahini, lemon juice, za'atar, sumac, remaining 1/2 tsp. salt, and 1/3 cup warm water. Blend mixture on high, gradually streaming in 1/3 cup olive oil, until mixture is mostly smooth, about 2 minutes. (You may need to stop once to scrape down the sides.)
  • Adjust seasonings as needed, and transfer dip to a serving bowl. Top with garnishes of choice (I like chopped chives, walnuts, olive oil, and sumac), and serve with crudités, pita, or dippers of choice.


MAKE AHEAD: Dip can be made up to 3 days in advance. Store refrigerated in an air-tight container. 
SERVE: Serve chilled or at room temperature with pita chips, crackers, or crudités. 
HOW TO USE LEFTOVERS: Use leftovers as a sandwich spread or topping for grain bowls or salads. 


Serving: 3Tbsp. | Calories: 187kcal | Carbohydrates: 7g | Protein: 4g | Fat: 18g | Saturated Fat: 2g | Sodium: 220mg | Sugar: 1g