In a large mixing bowl, combine 1/3 cup of yogurt, olive oil, curry powder, cumin, coriander, and ginger.
Stir well to combine.
Add the cauliflower florets, onion pieces, and whole garlic cloves to the bowl with the yogurt mixture.
Toss until the cauliflower and onions are evenly coated.
Spread the cauliflower mixture in a single layer on a large baking sheet lined with parchment paper.
Roast in the preheated oven for about 40 minutes, stirring occasionally, until the cauliflower is tender and golden brown.
Allow the roasted cauliflower mixture to cool slightly.
Transfer the roasted cauliflower mixture to a food processor or blender.
Add the remaining yogurt and lemon juice.
Pulse until the mixture is mostly smooth, leaving a few pieces for texture.
Stir in the chopped cilantro and season with salt and pepper to taste.
Adjust seasoning if necessary.
Transfer the dip to a serving bowl.
Serve the dip immediately or refrigerate for up to 2 days.
Notes / Tips / Wine Advice:
Wine Advice:
This flavorful dip pairs well with a crisp white wine such as Pinot Grigio or Sauvignon Blanc. Their acidity and freshness complement the spices and roasted flavors of the dip while cleansing the palate.