1 head cauliflower
1 tablespoon olive oil
1 medium onion
1 1/2 tablespoons sugar
1 cup plain yogurt
1/4 cup sour cream
1/3 cup flat leaf parsley (Italian parsley)
2-3 tablespoons Curry powder
Dash of nutmeg
Dash or two of cayenne pepper
Salt and pepper
Fresh lemon juice
Chutney (optional)


1. In a large pot, bring 2 inches of salted water to a boil. Add cauliflower, partially cover pot, then bring to a simmer. Cook until tender, 10-15 minutes. Drain completely and transfer to a bowl.
2. In a small pan, saute onion in olive oil over medium heat until translucent, about 5 minutes. Add 2 tablespoons of curry powder, 1 1/2 tablespoon of sugar and salt and pepper. Saute another 1-2 minutes, then remove from heat.
3. Mash cauliflower into small pieces with a fork. Add onion mixture and stir with rubber spatula to combine. Add yogurt, sour cream, Italian parsley, nutmeg, cayenne and juice from half a lemon. Taste and adjust as necessary – add additional curry powder, salt and pepper to taste.  I love curry, so I was dumping it in at this point. Top with chutney and serve with pita chips. Recipe courtesy of Abbey Cahill O'Brien,, 2010.

Abbey Cahill O’Brien ( comes up with another healthy and interesting appetizer idea for your next party, get together or for your own enjoyment. If you like curry as she does, use more. Top the dip with a favorite chutney and serve with pita chips.

It is really easy to make. Cook cauliflower florets in 2 inches of water and cook ten minutes.

In saucepan sauté diced onion for 5 minutes, add 2 tablespoons curry powder and sugar into pan with onion and mix another minute over heat. Add to cooked cauliflower, mix and add 1/4 cup sour cream, juice of half a lemon. Mash and soften pieces together with hand blender or fork. For chunkier dip do not mash all of the cauliflower. Season with salt and pepper.

To finish, season with more curry to taste along with a tablespoon of brown sugar.

I'm in Abby Cahill O'Brien's kitchen. Abby has one of my favorite blogs, it's called 5thjoy. She has all kinds of great house ideas, kitchen ideas, and really interesting recipes. And you are going to make us one, right?

We are. We're going to make a curried cauliflower dip today. So first I started with one head of cauliflower which I chopped into bite size pieces. A large bite, I guess. And then put it in two inches of boiling water, covered it, and let it cook for about 10 minutes.

Usually you'd worry about over-cooking cauliflower. You actually want it to be really tender and soft because we're making this into a dip. So it should be almost falling apart, very easy to break up like that. Then you drain it, put it back in its bowl.

And then I took one diced onion and just sauteed it in a tablespoon of olive oil in a pan. It takes about five minutes to get translucent. And then to this sauteed onion, you add curry powder and sugar. And once you put that in the pan, you want to let it toast in there for about a minute or so. Not so that it starts to burn, but just to get all the sugar and the curry and onion all mixed together.

So how curry, how much sugar?

So I put in two tablespoons of both. But the great thing is that once we've made the dip, we can adjust later on if we want more heat or more sweetness. Now what we'll do is we'll take our onion, just put it in the bowl with the cauliflower.

And you're going to get that great yellow color from the curry.

Yeah, it's going to turn everything yellow. We're also going add in a quarter cup of sour cream which helps it mix up a little bit. Half of one lemon, juiced. So the juice of half a lemon goes in, too. So this takes a little while to mix up a little bit.

You can see how it's starting to get yellow. And then I'll take some time to really mash up each piece. So at this point, if you want to you could use a hand blender to get more of a liquid finish. So if you could pass me that. I'm not going to blend all of it, because I do like a chunky texture.

This is an immersion blender. So you just want to make sure the blades are actually in the cauliflower, not sticking out, or else it will spray everywhere. And then I'm just going to pulse it a little bit. And see, it's turning it into a mush, a paste.

So you're just going to soften some so you still get some chunk in there?

Some chunk, but it'll be something you could stick a chip into.

Just enough.

That's pretty good, so we'll put that aside. And then just give it another whirl with the fork. Add a little salt.

Looks like Maldon salt.

It is. Some fresh pepper. Mix it again. And now I'm going to just try a bite of it and see if we need any more curry in it. So that's what I like to do. I really love curry, so oftentimes at this point I'll dump in another two tablespoons.

What do you think?

So that's what I would do.

Yeah? OK. So, two tablespoons you'll use?

Well, start one at time. Start with that. That should do it, actually. That's pretty strong stuff.

And then just a little sprinkle of brown sugar along with the curry at this point, just to soften the spice. So earlier I used white sugar, and that toasted in the pan. So now I use brown sugar, because I think it adds a nice flavor versus just putting white in at this point. So pardon my fork, I'm going to try it one more time. That's good.


Yeah. If it were just me, I'd even go a little more curry. But if you're not sure if your crowd likes spice, leave it at this level.

So how shall we serve this?

So I love to serve it with pita chips. So just going to simply put it in a bowl. So just mounding it in a bowl.

It's also great with vegetables. You could serve it with anything-- cucumber slices, carrot sticks, big bell peppers slices would be wonderful. And then on top I'm going to put a nice healthy couple tablespoons of mango chutney.

That is brilliant.

And that's it.

That is beautiful.

It's done.

Can we have a taste?

Absolutely, let's taste it.

All right. So we want a little bit of chutney with this?

Yeah, I mean, the chutney's really sweet so I don't like to get too much of it.

Again, it's begging for something really fun to drink.

It is. Well, it's an appetizer, so it goes perfectly for the cocktail hour.

It doesn't taste healthy at all, but it's really healthy.

It really is healthy.

Really healthy, but it is wonderful. Lots of spice, and the chutney is great on it.

I'm glad you like it.

Well, thank you, Abby.

Thank you.

Curried Cauliflower Dip
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