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5 from 4 votes

Roasted garlic cauliflower cheddar dip

A hot, cheesy, garlicky dip made with cauliflower so you can load up without the guilt!
Course: dip
Servings: 8 -10
Author: Gina Matsoukas


  • 1/2 of a large head of cauliflower broken into florets
  • 3 large cloves garlic
  • 2 tablespoons extra virgin olive oil divided
  • salt & pepper
  • 8 ounces grated sharp white cheddar cheese plus a little bit more for topping
  • 3/4 cup 2% plain Greek yogurt any fat % will work, but 0% won't be as creamy
  • 1/4 jalapeno seeds removed and finely chopped (optional for a kick of heat)
  • chopped green onions for garnish


  • Preheat oven to 400 degrees.
  • Toss the cauliflower with 1 tablespoon of the olive oil, season with salt and pepper and spread out on a baking sheet.
  • Chop off the tops of the garlic cloves, drizzle with the remaining tablespoon of olive oil and wrap in aluminum foil. Place on the baking sheet with the cauliflower.
  • Roast cauliflower and garlic for about 25 minutes, tossing the cauliflower half way through.
  • Meanwhile, add the cheese, yogurt and jalapeno to a food processor.
  • When the cauliflower and garlic are roasted, transfer the cauliflower to the food processor and squeeze out the roasted garlic cloves into the food processor as well.
  • Process for 1-2 minutes, scraping down the sides as needed until a creamy texture is achieved.
  • Transfer the mixture to a baking dish, top with the extra cheese and bake at 375 degrees for about 15 minutes until the top starts to brown.
  • Remove from oven, garnish with green onions and serve with raw veggies, pita chips and/or crackers.