Cauliflower Beet Dip

  • Author: Vicky & Ruth
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour


Colorful, creamy and cuminy/lemony, this cauliflower beet dip is perfect for a light lunch or dinner, as an appetizer, or an indulgent midnight snack. Vegan and Passover friendly!



  • 1 1/2 lbs frozen cauliflower florets, thawed
  • 1 large beet (about 1 pound), diced small (yields approximately 3 cups diced)
  • 4 large garlic cloves, peeled
  • 1/4 cup lemon juice
  • 2 tbsp extra virgin olive oil
  • 2 tbsp prepared horseradish
  • 1/2 tsp salt
  • 1/2 tsp cumin


Preheat the oven to 400F. Line a large baking sheet with aluminum foil

Wrap the cauliflower, diced beets and garlic cloves in aluminum foil, separately (so you have 3 separate little packages). Place them on the baking sheet, and roast for about 45 minutes, until the beets are tender

Combine the roasted cauliflower, beets and garlic and the rest of the ingredients in the food processor, and process until smooth. Refrigerate until ready to use

  • Category: Appetizer
  • Method: Roasting

Keywords: dip, cauliflower, beet, passover, vegan, gluten free