Active Time

　　20 minutes

　　Total Time

　　45 minutes

　　Earthy and rich without being heavy or filling, this creamy vegetable dip is just the thing to whet the appetite without ruining it before a big holiday meal.

　　

Ingredients

Makes about 4 cups

　　1 medium head of cauliflower (about 2 pounds), florets and stem cut into 1-inch pieces

　　1 garlic clove, peeled

　　1/4 cup olive oil, divided, plus more for serving

　　1 medium onion, thinly sliced

　　1 teaspoon ground cumin

　　2 teaspoons kosher salt, divided

　　3/4 cup plain Greek yogurt

　　1 teaspoon finely grated lemon zest

　　3 tablespoons fresh lemon juice

　　Coarsely chopped parsley (for serving)

　　Baby romaine hearts and endive leaves (for serving)

　　

Step 1

Pour water into a medium saucepan to a depth of 1/4"; add cauliflower and garlic. Cover, bring to a boil over high heat, and cook until florets are very easily pierced with a paring knife, about 10 minutes. Drain and set aside.

　　

Step 2

Meanwhile, heat 2 Tbsp. oil in a large skillet over medium. Add onion, cumin, and 1 tsp. salt and cook, stirring often, until onion is translucent, about 3 minutes. Increase heat to medium-high and cook, stirring often, until onion is golden brown, about 5 minutes more.

　　

Step 3

Transfer onion mixture to a blender. Add yogurt, lemon zest and juice, reserved cauliflower, and remaining 1 tsp. salt and purée until smooth. With the motor running, add 2 Tbsp. oil in a steady stream until well combined. If dip is too thick, blend in 1 Tbsp. water at a time to reach desired consistency. Let cool to room temperature.

　　

Step 4

To serve, spread dip in a wide bowl or platter. Drizzle with oil and top with parsley. Serve with romaine hearts and endive leaves alongside for dipping.

　　

Do Ahead

Step 5

Dip can be made 5 days ahead; cover and chill.