I came across this recipe by Little Broken and as I am a huge fan of roasted garlic, it was a no brainer to give this a try.  Lo-carb, vegetarian and gluten free.

I adjusted the quantities because I like to taste more cauliflower and less cheese, less butter and more olive oil.  As a matter of fact, you can actually replace the butter completely with the olive oil but it is important that you use a neutral tasting olive oil, none of those with the overpowering grassy or peppery taste!  It will overpower the cauliflower completely and spoil the dish.

I served mine with cauliflower tortillas, another recipe you can find here.


Bon Appetite!

You’ll need

  • 4 x large garlic cloves
  • 1,3kg x cauliflower, cut into florets
  • 3 x Tbsp butter
  • ¼ x cup ricotta cheese
  • ¼ x cup Olive oil (add less or more depending on the consistency you like)
  • Chopped chives, for garnish
  • Salt and black pepper to taste


  1. Preheat the oven to 200°C.
  2. Cut off the tip of each garlic clove and place on a piece of foil. Drizzle with olive oil and a pinch of salt. Wrap the foil tightly around and place on a baking sheet in the oven for 15 minutes or until soft when pressed. Remove and let cool before removing the outer skin.
  3. Whilst the garlic is roasting, cook the cauliflower florets in salted water until tender, about 10 minutes. Drain and then lay flat on a large baking sheet lined with several layers of paper towel. Tap the baking sheet couple times on the countertop/table to get as much water as possible out of the cauliflower.
  4. Working quickly, place the cauliflower in a food processor with roasted garlic, butter and ricotta. Purée until smooth and creamy. Start to drizzle a little olive oil until you have the desirable consistency. Season with salt and pepper.
  5. Place in your dish and garnish with chopped chives and a drizzle of olive oil.
  6. Best served warm or at room temperature.

Tips : This dip reheats well, so if you do make it well in advance, you can always reheat it in the microwave before serving.

Leave a Reply

Your email address will not be published. Required fields are marked *