Roasted Cauliflower Dip with Pomegranate Gremolata

This vegan dip is perfect for the holiday season! Serve it up with some Que Pasa tortilla chips.

  • 55 mins cook
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    55 mins total
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Cauliflower Dip:

  • 1 head cauliflower
  • 5 cloves garlic
  • ¼ cup tahini
  • ¼ cup olive oil plus 2 tablespoons
  • ½ tsp salt
  • ¼ tsp pepper
  • Juice of 1 lemon


  • ½ cup parsley
  • 2 tablespoons pomegranate arils
  • 1 clove garlic
  • 1 ½ tablespoons olive oil
  • Zest of 1 lemon


  1. Preheat oven to 425° F.
  2. Chop cauliflower into fist size chunks. Toss peeled garlic and cauliflower in 2 tablespoons olive oil and spread onto a baking pan. Sprinkle with salt and pepper and transfer to oven to roast for 30 minutes.
  3. Meanwhile, prepare the gremolata by finely chopping the garlic and parsley. In a small bowl, toss parsley and garlic together with the pomegranate and lemon zest. Set aside.
  4. Remove cauliflower from oven and allow to cool for 10 minutes.
  5. Transfer the roasted cauliflower and garlic into a blender. Add tahini, lemon juice, olive oil, salt and pepper. Blend until smooth.
  6. Scoop into a shallow serving bowl and top with herb and pomegranate gremolata. Serve with Que Pasa tortilla chips and enjoy!