Abigail Cahill O'Brien

Curried Cauliflower Dip

In Food on April 19, 2010 at 11:21 am

Remember the roasted cauliflower dip awhile back?

I’ve been playing around with using cauliflower as a healthy base for different flavors, and I really love this curry version for warmer weather.

Topped with chutney and served with pita chips, it hits all the right snack notes: creamy (thanks to yogurt), crunchy, sweet, and savory.


  • 1 head cauliflower
  • 1 tbsp. olive oil
  • 1 medium onion
  • 1 1/2 tbsp. sugar
  • 1 cup plain yogurt
  • 1/4 cup sour cream
  • 1/3 cup flat leaf parsley (Italian parsley)
  • 2-3 Tbsp Curry powder
  • Dash of nutmeg
  • Dash or two of cayenne pepper
  • Salt and pepper
  • Fresh lemon juice
  • Chutney (optional)


In a large pot, bring 2 inches of salted water to a boil. Add cauliflower, partially cover pot, then bring to a simmer. Cook until tender, 10-15 minutes. Drain completely and transfer to a bowl.

In a small pan, saute onion in olive oil over medium heat until translucent, about 5 minutes. Add 2 tablespoons of curry powder, 1 1/2 tablespoon of sugar and salt and pepper. Saute another 1-2 minutes, then remove from heat.

Mash cauliflower into small pieces with a fork. Add onion mixture and stir with rubber spatula to combine. Add yogurt, sour cream, Italian parsley, nutmeg, cayenne and juice from half a lemon. Taste and adjust as necessary – add additional curry powder, salt and pepper to taste.  I love curry, so I was dumping it in at this point.

Top with chutney and serve with pita chips.

  1. I am so making this! Headed to Indio this weekend to camp out for the Stagecoach Festival, sounds like a perfect dish to bring along. How long does it last?

    • marissa, i’ve had it in the fridge for a week and it’s still tasty, so it should travel well. have fun at the festival!

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