Roasted cauliflower dip with garlic and lemon
Serves: 6-8
Prep time: 15 minsTotal time: 
Recipe photograph by Lauren Mclean.
Roasted cauliflower dip with garlic and lemon
Recipe by Lucy Jessop
Serves: 6-8
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
76Kcal
Fat
7gr
Saturates
1gr
Carbs
2gr
Sugars
1gr
Fibre
1gr
Protein
3gr
Salt
0.3gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 1 small head cauliflower (about 300g), broken into florets
- 4 anchovies in oil, drained and chopped
- 3 tbsp extra-virgin olive oil, plus extra for drizzling
- 2 garlic cloves, unpeeled and squashed
- finely grated zest and juice of ½ lemon
- 2 tbsp Greek yogurt (optional)
- 1 tbsp capers, drained and chopped
- 1 tbsp chopped flat-leaf parsley leaves
Step by step
Get ahead
Make up to 2 days ahead; cover and chill. Remove from the fridge 2 hours before serving, to bring back to room temperature. It can also be frozen, but leave out the parsley – defrost and allow it to come to room temperature before adding the parsley.
- Preheat the oven to 200°C, fan 180°C, gas 6. Put the cauliflower florets into a large bowl; cover with a kettleful of boiling water and leave for 5 minutes. Drain well, then transfer to a roasting tin, add the anchovies and drizzle with 1 tablespoon olive oil; toss. Cover tightly with foil and roast for 15 minutes. Remove the foil, add the garlic and roast for a further 15 minutes. Leave to cool.
- Put the roasted cauliflower and anchovies, lemon zest and juice into a food processor, squeeze the garlic out of its skin and add along with the remaining olive oil and Greek yogurt, if using; season with black pepper.
- Whiz to a purée; stir in the capers and most of the parsley. Transfer to a bowl; drizzle with oil, sprinkle with the remaining parsley. Serve with focaccia toasts or pitta crisps.
