A cauliflower-forward vegan dip with tahini, smoked paprika, cumin and controlled cayenne heat.
This dip stays cauliflower-forward. Smoked paprika justifies the smoky wording, while cayenne supplies controlled heat. Tahini is secondary and contains sesame.
Control the heat
Start with 1/4 teaspoon cayenne or less and taste before adding more.
If it is grainy
The cauliflower may not be fully tender or may simply need longer processing. Scrape the processor before adding extra water.
If it is too thin
Add more roasted cauliflower first. See How to Fix a Watery Dip.
Storage
Use the central storage guide.
Recipe card
Spicy Roasted Cauliflower Dip: Creamy, Smoky & Easy
Prep: 10 min · Cook: 35 min · Total: 50 min · Yield: About 2 cups
Ingredients
- 1 1/4 lb / 565 g cauliflower florets
- 3 tbsp extra-virgin olive oil, divided
- 2 garlic cloves, unpeeled
- 2 tbsp well-stirred tahini
- 1 1/2 tbsp fresh lemon juice
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper, or less
- 1/2 tsp ground cumin
- 1/2 tsp fine salt, divided
- 1/4 tsp black pepper
- 2–4 tbsp cool water, only as needed
Instructions
- Heat oven to 425°F / 220°C.
- Toss cauliflower with 2 tbsp oil and half the salt; place garlic in a small foil packet.
- Roast 25–35 minutes, turning once, until completely tender and browned in places.
- Process cauliflower, roasted garlic, tahini, remaining oil, lemon, smoked paprika, cayenne, cumin, remaining salt and pepper.
- Add 2 tbsp water, then more 1 tbsp at a time only if needed.
- Taste before increasing cayenne.
