Crispy, cheesy cauliflower meets creamy roasted garlic perfection.

Parmesan Cauliflower & Roasted Garlic Dip is the side dish you didn’t know your dinner table needed. Crispy, golden cauliflower is roasted with Parmesan until perfectly caramelized, then served alongside a creamy roasted garlic dip that’s rich, tangy, and totally scoopable. It’s a bold, flavor-forward way to serve up veggies—and it just might steal the spotlight from the main course.

Why You’ll Love This Recipe

Crispy roasted cauliflower with rich, cheesy flavor.
The roasted garlic dip is creamy, savory, and spreadable.
Makes an easy but elevated side dish for any meal.
Naturally low carb and veggie-packed.
Perfect pairing for chicken, steak, or grain bowls.
Simple ingredients but restaurant-level flavor.

Ingredient Notes

• Cauliflower – A medium to large head yields about 6–7 cups of florets. Fresh works best for roasting, but you can use pre-cut florets to save time.
• Parmesan – Grated Parmesan melts and crisps up beautifully. Use freshly grated for the best flavor and texture.
• Greek Yogurt or Sour Cream – Greek yogurt adds protein and a slight tang, while sour cream gives a richer, classic dip feel.
• Roasted Garlic – Roasting a full bulb transforms garlic into a soft, sweet, mellow flavor. Don’t skip this step—it’s the heart of the dip.
• Lemon Juice – Just a splash brightens the dip and balances the richness.
• Olive Oil – Coats the cauliflower for that crispy, golden finish—don’t skimp.

Before You Make

Do I need to roast the garlic myself?
Yes—store-bought minced garlic won’t give you the same sweet, mellow flavor. Roasting the full bulb is key to the dip’s taste.

Can I make this ahead of time?
You can roast the garlic and cauliflower ahead, but reheat the cauliflower in the oven or air fryer to crisp it back up. The dip can be made 1–2 days in advance and stored in the fridge.

What size cauliflower should I use?
A medium to large head, around 6–7 cups of florets, works well. Avoid using frozen cauliflower, as it won’t roast up the same.

Parmesan Cauliflower & Roasted Garlic Dip

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• Author: Taryn Camp

Ingredients

Scale 1x2x3x

For Cauliflower:

• 1 head cauliflower, cut into florets
• 1/3 cup olive oil
• 1/2 cup grated Parmesan
• 1 tsp garlic powder
• Salt + pepper

For Dip:

• 1/2 cup Greek yogurt or sour cream
• 1/4 cup mayo
• 1 bulb roasted garlic (see step 1)
• 1 tsp lemon juice
• Salt to taste

Instructions

1. Roast garlic: cut top off bulb, drizzle with oil, wrap in foil, bake at 400°F for 30–35 min.
2. Toss cauliflower in oil, Parmesan, garlic powder, salt + pepper.
3. Spread on a baking sheet and roast at 425°F for 25–30 min, flipping halfway.
4. For dip: squeeze roasted garlic into a bowl, mash, and mix with yogurt, mayo, lemon juice, and salt.
5. Serve warm cauliflower with dip.

FAQ

Can I use frozen cauliflower?
Fresh is best for crisp texture, but if using frozen, roast it longer and pat it dry first to remove excess moisture.

What’s a good main dish to pair with this?
It’s delicious with roasted chicken, grilled steak, or veggie-packed grain bowls.

Is the dip gluten-free?
Yes—just make sure your mayo and yogurt or sour cream are labeled gluten-free if needed.

How long does the dip last in the fridge?
It keeps well for up to 3 days in an airtight container.

Can I air fry the cauliflower instead?
Yes—cook at 400°F for 15–18 minutes, shaking halfway for even crisping.

Sprinkle of Fun

Turn a regular weeknight into something a little special. Make this Parmesan Cauliflower & Roasted Garlic Dip as your side dish, pour yourself a glass of wine, and pick a documentary you’ve been meaning to watch. Trying new recipes while learning something new is dinner with a side of inspiration.