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Snack recipe · from the recipe book

Roasted Cauliflower Yogurt Spread with Crudités

A smooth, mellow spread of oven-roasted cauliflower and sweet garlic whipped with tangy yogurt, scooped up with cool, crisp raw vegetables.

Roasted Cauliflower Yogurt Spread with Crudités

Ingredients

  • 4⅔ cups florets500 gCauliflowercut into small florets
  • 4 cloves12 gGarlicpeeled whole cloves
  • 2 tbsp25 gOlive oildivided
  • ½ tsp3 gSaltdivided
  • ½ tsp1 gBlack pepper
  • 1 container (6 oz)150 gPlain Greek yogurt, nonfat
  • 1 tbsp15 gLemon juice
  • 2⅓ cups sliced250 gCucumbercut into spears
  • 4 stalks160 gCelerycut into sticks
  • 1½ medium200 gGreen bell peppercut into strips
  • 1⅔ cups florets150 gBroccolicut into bite-size florets

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. Toss the cauliflower and garlic with about two-thirds of the olive oil and one-third of the salt, then spread them in a single layer on the pan.
  3. Roast 25 to 30 minutes, stirring halfway, until the cauliflower is tender and browned at the edges and the garlic is soft.
  4. Let the cauliflower and garlic cool on the pan for about 15 minutes.
  5. While they cool, prepare the dippers: cut the cucumber into spears, the celery into sticks, the green bell pepper into strips and the broccoli into bite-size florets, and arrange them on a platter.
  6. Put the cooled cauliflower and garlic in a food processor with the Greek yogurt, lemon juice, black pepper and the remaining two-thirds of the salt, and blend until very smooth, scraping down the sides.
  7. Spoon the spread into a bowl, swirl the top and drizzle with the remaining one-third of the olive oil.
  8. Serve the spread with the cucumber, celery, green bell pepper and broccoli for dipping.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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