Total Time
Prep 15 mins
Cook 15 mins

From "Delicious Dips" by Diane Morgan.

Ingredients Nutrition


  1. Fill a 4-quart saucepan with 2 inches of water and bring to a boil over high heat.
  2. Add the cauliflower and 1/4 tsp of the salt.
  3. Partially cover the pan, adjust the heat so the water simmers, and cook the cauliflower until tender when pierced with a fork, about 10 minutes.
  4. Drain completely and transfer to a bowl.
  5. In a small saute pan over medium heat, warm the olive oil and swirl to coat the pan.
  6. Add the onion and saute until soft and translucent, about 5 minutes.
  7. Add the curry powder, remaining 1 1/2 tsp of salt, and the sugar.
  8. Stir constantly until the curry is fragrant, 1-2 minutes longer.
  9. Remove from the heat.
  10. Use a fork to mash the cauliflower into very small pieces.
  11. Add the onion mixture and stir to combine.
  12. Using a rubber spatula, stir in the yogurt, sour cream, parsley, nutmeg, cayenne and a few grinds of pepper.
  13. Taste and adjust the seasonings.
  14. Transfer to a serving bowl and serve immediately.
Most Helpful

5 5

This dip is so flavourful that I agree that you don't need to use it as a dip - just grab a spoon and dig in! I have used cucumber and plain ol' crackers to enjoy this as well. What a healthy treat!!! Made for my adopted chef for Spring PAC 2013. Thanks rickoholic83!

5 5

I loved this dip! I quartered the recipe, but won't next time! I was going to use it as a dip, but ended up eating it all, it didn't need anything. Thanks!