Curried Cauliflower Dip

Dawn Yanagihara, Photography by Anastassios Mentis

cauliflower dip

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Makes 3 servings

⅓ cup golden raisins

2 teaspoons curry powder Fine sea salt and freshly ground black pepper

1 2-pound head cauliflower

1 jalapeño chile, stemmed, quartered lengthwise, seeded, and ribs removed (optional)

3 medium garlic cloves, unpeeled, woody ends trimmed

½ cup raw cashews

½ cup plain whole-milk yogurt

2½ Tablespoons freshly squeezed lemon juice

½ teaspoon grated fresh ginger

¼ cup minced fresh cilantro, plus torn leaves for garnish


1. Preheat the oven to 400°F.

2. Put raisins in a small bowl and add warm water to cover. Set aside to allow raisins to plump up.

3. In a bowl, mix together 2 Tablespoons of olive oil, the curry powder, ½ teaspoon salt, and ¼ teaspoon pepper.

4. Using a knife, cut away the tough core, stem, and leafy parts from the cauliflower. Chop into ½-inch-thick pieces.

5. Toss the cauliflower and jalapeño quarters with the curry and oil mixture. Distribute evenly on a rimmed baking sheet, and add the garlic cloves. Roast for 15 minutes, then scatter the cashews over the vegetables and stir to combine.

6. Roast until a skewer inserted into the cauliflower meets no resistance, about 15 minutes more. Let cool completely.

7. Peel garlic cloves and place in a food processor with the cauliflower mixture, yogurt, lemon juice, ginger, ½ teaspoon salt, and ¼ teaspoon pepper. Process to a thick puree, about 1 minute. With the machine running, stream in 2 Tablespoons olive oil and process until smooth.

8. Transfer the dip to a serving bowl. Drain and coarsely chop the raisins. Stir in the raisins and cilantro. Season with more salt, pepper, and lemon juice.

9. Cover and let stand at room temperature for about 30 minutes. Garnish with cilantro leaves and serve.

Per Serving:

Calories: 30

Carbohydrates: 4 g

Fat: 3 g

Protein: 1 g

Fiber: 1 g