While travelling recently, I had the opportunity to order cauliflower hummus in a restaurant.
I was hooked!
Have you tried it? It is so light and airy and just really, really good!
Of course, once I got back home, I decided to start experimenting with some different variations so I thought I’d share them with you here.
The base version goes something like this:
Roast 1 head of cauliflower florets in a 400 degree oven for 20 minutes.
I drizzle mine with olive oil, a bit of turmeric, and black pepper first.
In a food processor, combine roasted cauliflower with;
1/4 cup tahini
juice of 1 lemon
juice of 1 lime
1 clove garlic
a dash of sea salt
1/2 tsp. cumin
1/2 tsp. celery seed or 2 drops doTERRA celery seed oil
Mix it all together and garnish with fresh parsley, cilantro or basil and a bit of olive oil.
Leftovers will keep for about 5 days in the refrigerator.
I also like to add 1/2 a can of chickpeas (rinsed and drained) to the recipe for a bit of protein. If you’re following a keto or paleo diet, you’ll want to stick with the cauliflower on it’s own.
To keep the dish gluten free, dip fresh veggies or gluten free crackers. Enjoy!