Equipment
Ingredients
Produce
- 500 g cauliflower, cut into small florets
- 3 garlic, whole, peeled
- 30 ml lemon juice, freshly squeezed
Dairy
- 200 g feta cheese, crumbled
- 100 g plain greek yogurt, whole milk
Pantry & Seasonings
- 60 ml extra virgin olive oil
- 2 g dried oregano, crushed
- 1 g black pepper, freshly ground
Nutrition (per serving)
Method
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Place the cauliflower florets and whole garlic cloves on the prepared baking sheet. Drizzle with 30ml of the olive oil, sprinkle with the dried oregano and black pepper, and toss until evenly coated.
Roast in the preheated 200°C (400°F) oven for 25 minutes, or until the cauliflower is completely tender and beginning to caramelize at the edges.
Remove the baking sheet from the oven and allow the roasted cauliflower and garlic to cool for 10 minutes. This prevents the hot vegetables from splitting the yogurt.
Transfer the slightly cooled cauliflower and garlic to a food processor. Add the crumbled feta cheese, Greek yogurt, lemon juice, and the remaining 30ml of olive oil. Puree for 2 to 3 minutes, scraping down the sides as needed, until the mixture is entirely smooth and velvety.
Transfer the dip to a serving bowl. Garnish with an additional drizzle of olive oil, a pinch of crushed oregano, and a few extra feta crumbles if desired. Serve immediately or chill to firm up.
Chef's Notes
- Using a high-quality sheep's milk feta will dramatically improve the depth of flavor and provide a creamier, less grainy texture than standard cow's milk alternatives.
- Roasting the garlic alongside the cauliflower mellows its pungent raw bite, transforming it into a sweet and buttery aromatic that perfectly complements the sharp tang of the feta.
- No added salt is included in the ingredient list because feta cheese is naturally quite briny. Always taste the finished puree before considering adding any salt.
- If you prefer a lighter, fluffier texture, you can add a tablespoon of ice-cold water while the food processor is running to help emulsify the oils and dairy.
Storage
Refrigerator: 5 days — Store in an airtight container to prevent the top from drying out.
