Print Recipe

Hot Cauliflower and Artichoke Dip

Prep Time1 hr
Cook Time1 hr
Total Time2 hrs
Course: Cocktail party, Holiday Treats
Cuisine: Mediterranean, World Cuisine
Servings: 6 ramekins
Author: Chef Maria Cummins


  • 4 cups cauliflower florets 1 inch
  • 2 tbsp olive oil
  • 4 oz goat cheese softened, 125 g
  • 1 clove garlic chopped
  • 1 tsp Dijon mustard
  • 1/2 tsp lemon peel grated
  • 1/4 tsp cayenne pepper
  • 1/4 tsp salt
  • 1 can (14 oz) artichoke hearts drained and coarsely chopped
  • 1 cup Parmesan cheese, grated Reserve about 3 tbsp for topping the dip
  • 2 tbsp parsley fresh, chopped
  • 1 1/2 tsp Thyme fresh, chopped


  • Preheat oven to 400ºF.
  • Combine cauliflower and oil in a bowl; toss until coated.
  • Place cauliflower in a non-stick foil-lined rimmed baking sheet.
  • Bake, uncovered, for 35 - 40 minutes or until cauliflower is softened and lightly browned; cool.
  • Place cauliflower, goat cheese, garlic, mustard, lemon peel, cayenne pepper and salt in a food processor; process until smooth.
  • Transfer cauliflower mixture to a bowl. Add artichokes, Parmesan cheese, parsley and thyme; stir to combine.
  • Spoon mixture into a greased 2 quart baking dish or 6 small ramekins. (May be prepared to this point and refrigerated for up to 24 hours.)
  • Preheat oven to 350°F. Top dip with remaining Parmesan.
  • Bake, uncovered, for 20 minutes or until light golden and heated through.
  • Serve with crackers or baguette slices