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Introduction
The origins of ranch dressing can be traced back to the early 20th century when it was created by a ranch worker named Steve Henson. While the original version was made with buttermilk and mayonnaise, this healthier cauliflower ranch dip puts a modern twist on the classic, swapping out some of the heavier ingredients for nutrient-dense cauliflower and protein-packed Greek yogurt. Roasting the cauliflower brings out its natural sweetness and depth of flavor, making it the perfect base for this creamy, tangy dip that's sure to be a crowd-pleaser at any gathering or game day spread.
Ingredients
• 1 large head cauliflower, cut into florets (about 6 cups)
• 2 tablespoons olive oil
• 1 cup plain Greek yogurt
• 1/2 cup buttermilk
• 1/4 cup mayonnaise
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• 2 teaspoons dried parsley
• 1 teaspoon dried dill
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
Step 1:
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
Step 2:
Spread the cauliflower florets on the prepared baking sheet. Drizzle with olive oil and toss to coat evenly. Roast for 25-30 minutes, or until the cauliflower is tender and lightly browned, stirring halfway through.
Step 3:
Remove the roasted cauliflower from the oven and let it cool slightly.
Step 4:
In a food processor or blender, combine the roasted cauliflower, Greek yogurt, buttermilk, mayonnaise, lemon juice, minced garlic, dried parsley, dried dill, onion powder, salt, and black pepper. Blend until smooth and creamy.
Step 5:
Taste and adjust seasoning if needed, adding more herbs, salt, or pepper to your preference.
Step 6:
Transfer the cauliflower ranch dip to a serving bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
Q: Can I use frozen cauliflower instead of fresh?
A: While fresh cauliflower is recommended for the best flavor and texture, you can use frozen cauliflower florets. Be sure to thaw and pat them dry before roasting.
Q: Can I make this dip ahead of time?
A: Yes, you can make the cauliflower ranch dip a day or two in advance. Store it in an airtight container in the refrigerator and give it a good stir before serving.
Q: Can I use a different type of yogurt or milk?
A: You can use regular plain yogurt or plant-based yogurt and milk alternatives if desired. Keep in mind that this may change the flavor and consistency slightly.
• For a dairy-free version, substitute the Greek yogurt and buttermilk with plant-based alternatives.
• If you prefer a thinner consistency, add more buttermilk or milk of choice.
• Fresh herbs like parsley, dill, and chives can be substituted for the dried herbs.
• This dip is gluten-free and vegetarian.
Serve the cauliflower ranch dip chilled with fresh vegetable sticks, crackers, or your favorite dippers.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
While the cauliflower is roasting, prepare the other ingredients and equipment for blending the dip.
- For best results, be sure to roast the cauliflower until it's tender and slightly browned for maximum flavor.
- If the dip is too thick, thin it out with a splash of buttermilk or milk of your choice.
- Garnish the dip with fresh herbs, a drizzle of olive oil, or a sprinkle of paprika for added flavor and visual appeal.
For a spicy kick, add a dash of hot sauce or cayenne pepper to the dip. For a smoky flavor, incorporate a pinch of smoked paprika.
Serve this cauliflower ranch dip with fresh vegetable crudités, pita chips, or pretzels. It also pairs nicely with a crisp white wine or a light beer.
This recipe can be made year-round, but it's especially delicious in the cooler months when cauliflower is in season.
This recipe contains dairy (Greek yogurt, buttermilk, mayonnaise). For a dairy-free version, substitute with plant-based alternatives.
