Tandoori-Cauliflower Dip


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5 from 1 vote

Tandoori-Cauliflower Dip

Roasted cauliflower brings incredible body and flavor to this tangy tandoori-flavored dip. Serve it with crudité or baked pita chips at your next cocktail party!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dips and Dressings
Cuisine: American, Indian
Servings: 8 servings
Calories: 327kcal


  • 1 lb cauliflower florets 4 cups
  • 2 tsp olive oil
  • 1 1/2 tsp tandoori spice
  • 1 tsp salt
  • 2/3 cup low-fat Greek yogurt
  • 2 tsp lime juice
  • 2-3 TB water
  • ½ tsp cumin seeds
  • pinch cayenne pepper
  • 3 TB chopped cilantro extra for garnish


  • Preheat oven to 400 degrees and line a baking pan with parchment paper.
  • Toss cauliflower florets with olive oil, tandoori spice, and salt.
  • Spread across pan and roast for 30 minutes, stirring halfway through.
  • Combine roasted cauliflower with remaining ingredients in a food processor or blender. Add more water as needed to achieve desired thickness.
  • Serve garnished with additional cilantro.


Calories: 327kcal | Carbohydrates: 30g | Protein: 24g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 2527mg | Potassium: 1356mg | Fiber: 10g | Sugar: 14g | Vitamin A: 170IU | Vitamin C: 221.6mg | Calcium: 276mg | Iron: 2.6mg

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