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Recipe: Paleo Creamy Italian Cauliflower Dip

I love a good multitasker, and this delicious dip is the perfect example!

Yes, it works beautifully alongside dippers like carrot and celery sticks, cherry tomatoes, or lentil chips. But it’s also a lovely topping for grilled chicken or fish. You can just as easily spread it on a wrap or sandwich, or put a dollop on top of fried or poached eggs.

Once you try it, you’re going to want a batch of this amazing stuff in your fridge at all times! Which is just fine because it’s full of healthy ingredients, including cauliflower, onion, and garlic.

If you make this recipe with coconut or almond milk yogurt, it’s completely Paleo. If you do eat dairy, then full-fat Greek yogurt is also a tasty choice. Either way, you’ll get a boost of probiotics that can do wonderful things for your healthy gut flora.

You’ll need about 30 minutes to make this recipe from start to finish, but it’s all simple steps. It’s the perfect kind of cooking to keep your hands busy while you chat with a friend or catch up on your favorite podcast.

And if you’re looking for more Paleo recipes for your menu this week, start your day with the Perfect Paleo Smoothie and Vanilla Almond Paleo Protein Pancakes. Later in the day, I highly recommend a Paleo Egg Roll Bowl or some 5-Ingredient Paleo Chocolate Almond Butter Cups.

Happy cooking!

Paleo Creamy Italian Cauliflower Dip


April 7, 2019

This creamy Paleo dip is a healthy option, full of savory, garlicky flavor that’s delicious with veggies, lentil chips, or as a topping for chicken or fish.

  • Prep: 10 mins
  • Cook: 15 mins


2 cups bone broth or vegetable stock

1 medium head of cauliflower (about 2 pounds), cut into 1” pieces

1/4 cup olive oil, divided

1 medium organic yellow onion, thinly sliced

2 garlic cloves, finely chopped

1/2 tsp smoked paprika

1/4 tsp ground black pepper

1 tsp sea salt, divided

3/4 cup plain full-fat nut milk yogurt (or Greek yogurt, if your diet allows it)

1 tsp finely grated lemon zest

3 tbsp fresh lemon juice

Coarsely chopped parsley or fresh basil (for serving)


1Pour broth or stock into a medium saucepan and add the cauliflower.

2Cover and bring to a boil over high heat, then reduce to simmer and cook until cauliflower is very tender, about 10-12 minutes; set aside.

3Meanwhile, heat 2 tablespoons of the olive oil in a large skillet over medium heat.

4Add sliced onion, minced garlic, paprika, pepper, and 1/2 teaspoon salt and cook, stirring often, until onion is translucent, about 3 minutes.

5Increase heat to medium-high and cook, stirring often, until the onion and garlic are golden brown, about 5 minutes more.

6Transfer spiced onion mixture to a blender.

7Add yogurt, lemon zest and juice, cooked cauliflower, and remaining 1/2 teaspoon salt and purée until smooth.

8With the motor running, add the remaining 2 tablespoons of olive oil in a steady stream until thoroughly combined.

9If you’d like the dip to be thinner, add the bone broth or veggie stock that the cauliflower was cooked in a tablespoon at a time until it reaches the desired consistency.

10Let dip cool to room temperature before serving with veggies. The dip also makes a great topping for grilled chicken or fish.

11Any remaining dip can be refrigerated, covered, for up to 5 days.

Want more delicious, nutritious recipes? Check out jjvirgin.com/recipes.


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