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+ servings
Roasted Garlic and Cauliflower Dip with Toasted Pepitas
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins

A vegan roasted garlic and cauliflower dip recipe made with crunchy toasted pepitas and freshly grated nutmeg.

Recipe Type: Appetizer
Makes: 6 servings
Author: Brooklyn Supper
  • 4 cups 3/4-inch thick cauliflower florets
  • 1 head garlic , root end trimmed and broken into cloves
  • 4 tablespoons plus 2 teaspoons extra virgin olive oil , divided
  • sea salt
  • 2 teaspoons freshly squeezed lemon juice
  • 1/2 teaspoon freshly grated nutmeg
  • ground cayenne pepper to taste
  • 3 tablespoons pepitas
  • 2 tablespoons minced flatleaf parsley
  • flatbreads or crackers , for serving
  1. Preheat oven to 425 degrees F.
  2. In a medium-sized bowl, toss the cauliflower florets and garlic cloves (still in their papery skin) with 1 tablespoon olive oil. Spread out on a rimmed baking sheet. Sprinkle generously with sea salt. Make sure garlic is tucked up against the cauliflower florets to protect it from the heat. Flipping halfway through, roast until cauliflower is tender and golden, about 20 - 25 minutes. Set aside to cool.
  3. Meanwhile, set a small skillet over medium heat. Add 1 teaspoon olive oil, then the pepitas. Toast 2 - 3 minutes, just until the seeds become fragrant and a few start to pop. Toss with sea salt and set aside.
  4. When cool enough to handle, squeeze roasted garlic out of the papery skins.
  5. In the bowl of a food processor, pulse to combine roasted cauliflower and garlic, 2 tablespoons toasted pepitas, lemon juice, nutmeg, and cayenne pepper to taste. With food processor running, drizzle in 3 tablespoons olive oil (for a creamier dip, add an additional 2 tablespoons olive oil). Taste and add additional sea salt, pepper, and lemon juice as needed.
  6. Spoon dip into a wide bowl, drizzle with remaining teaspoon olive oil, minced parsley, and remaining toasted pepitas. Serve with warm flatbread triangles or crackers.