Photo of Lemony roasted cauliflower dip by WW

Lemony roasted cauliflower dip

Total Time
1 hr 5 min
15 min
35 min
Everyone’s favorite roasted cauliflower readily transforms into this rich and incredible hummus-like spread. You’ll want to be sure to spread the cauliflower into a single layer on both baking pans, so that it browns evenly. Roasting transforms the flavor of cauliflower, mellowing its faintly bitter bite and giving it a golden color. And cauliflower’s neutral flavor means that it works well with a variety of flavor profiles. Here, combining with lemon zest and juice, fennel seeds, and creamy, rich-tasting Greek yogurt for a stellar healthy dip that you can serve with a variety of vegetables, crackers, or toasted pita wedges.


Uncooked cauliflower

8 cup(s)

Cooking spray

4 spray(s)

Kosher salt

1 tsp

Fennel seeds

1 tsp

Plain lowfat Greek yogurt

¼ cup(s)

Fresh lemon juice

1 Tbsp

Olive oil

1 tsp

Cayenne pepper

1 pinch(es)


¼ cup(s)


1 Tbsp, slivered

Lemon zest

½ Tbsp


  1. Preheat oven to 425°F. Line two baking pans with parchment paper.
  2. Spread cauliflower evenly between prepared pans; lightly coat with cooking spray and season with salt and fennel seeds. Roast until cauliflower is browned, stirring and rotating pans halfway through cooking, 30-35 minutes; let cool.
  3. Place cauliflower, yogurt, lemon juice, oil, and cayenne in a food processor; add ¼ cup water and puree (add more water as needed to reach a smooth consistency). Serve garnished with basil and lemon zest.
  4. Serving size: ¼ cup