Equipment
Ingredients
Produce
- 400 g cauliflower florets, cut into small, uniform bite-sized pieces
- 2 garlic, peeled whole cloves
- 15 ml lemon juice, freshly squeezed
Dairy
- 200 g feta cheese, crumbled
Pantry
- 60 ml extra virgin olive oil
- 3 g dried oregano
- 2 g kosher salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Preheat the oven to 200°C (400°F). Line a large baking sheet with parchment paper to prevent sticking.
Place the cauliflower florets and peeled garlic cloves on the prepared baking sheet. Drizzle with 15ml of olive oil, season with the kosher salt, black pepper, and 1g of dried oregano. Toss thoroughly to ensure the vegetables are evenly coated.
Transfer the baking sheet to the oven and roast for 25 minutes. The cauliflower should be deeply golden brown and very tender. Remove from the oven and allow it to cool on the pan for 5 minutes.
Transfer the slightly cooled cauliflower and garlic to the bowl of a food processor. Add the crumbled feta cheese, lemon juice, remaining 45ml of olive oil, and remaining 2g of dried oregano. Process on high for 3 to 4 minutes, pausing to scrape down the sides with a spatula as needed, until the mixture is incredibly smooth, light, and aerated.
Spoon the whipped dip into a shallow serving bowl. Use the back of a spoon to create swirling swooshes on the surface. Garnish with a final drizzle of extra virgin olive oil and a pinch of dried oregano. Serve at room temperature.
Chef's Notes
- Roasting the garlic whole alongside the cauliflower mellows its raw bite, converting pungent allicin compounds into sweet, deeply caramelized background notes that complement the cheese.
- Always opt for traditional Greek feta preserved in brine, made from sheep milk or a sheep-goat blend. This yields a much creamier, richer emulsion than vacuum-sealed cow milk feta, which tends to be dry and chalky.
- If your food processor struggles to achieve a silky texture, resist the urge to add large amounts of liquid at once. Instead, slowly stream in extra olive oil or a spoonful of plain Greek yogurt while the motor is running.
- Allowing the roasted vegetables to cool slightly before blending prevents the residual heat from splitting the fat in the feta cheese, which would result in a greasy, broken dip.
Storage
Refrigerator: 5 days — Store in an airtight container. The surface may firm up slightly; let sit at room temperature for 15 minutes and stir before serving.
