If you’re fancy, it’s called crudites. If you’re me, it’s a veggie platter. Either way, I’m a fan of huge, colorful platters of sliced or whole raw vegetables served with a magical, creamy dipping sauce.
The dipping sauce and vegetable combinations are endless…but less so if you can’t or choose not to eat legumes/beans. What’s a girl to do if she can’t eat chickpea or white bean hummus??? Make an alternative that’s legume-free but just as yummy, of course! How, you ask? Let me tell you how I make my Roasted Cauliflower Hummus!
Starting with a head of cauliflower, I remove the florets and place them on a parchment paper lined sheet pan (I don’t use aluminum foil as I’ve read some studies which suggest that it can leach metals into the food). After coating/tossing the florets in 1 tablespoon of olive oil, I roast them for about 40 minutes at 400F. The florets will be soft and slightly browned when ready…
Next I place the roasted florets into a food processor along with some tahini paste, lemon juice, garlic, cumin, extra virgin olive oil, salt and pepper…and puree it all until it’s my desired consistency. If you prefer your hummus really creamy, add more olive oil or a few tablespoons of warm water, and continue to puree.
That’s it! The last step is to place the Roasted Cauliflower Hummus into a bowl surrounded by beautiful, crunchy raw veggies for dipping! Be sure to take note of which veggies don’t disappear for next time!
I’m telling you, you won’t miss the beans one bit with this Roasted Cauliflower Hummus!
- 1 head of cauliflower, florets removed.
- 1 Tbs extra virgin olive oil
- ⅓ cup of tahini paste
- ⅓ cup of extra virgin olive oil
- 2 Tbs lemon juice
- 1 heaping Tsp cumin
- ½ Tsp minced garlic
- ½ Tsp salt
- ¼ Tsp pepper
- Pre-heat the oven to 400F
- Place the cauliflower florets on a parchment paper lined baking sheet. coat/toss in 1 tablespoon of olive oil and then road them for about 40 minutes at 400F. They should soft and slightly browned.
- Next, place the roasted cauliflower into a food processor along with the remainder of the ingredients and puree until it is your desired consistency.
- If you prefer your hummus really creamy, add more olive oil or a few tablespoons of warm water and continue to puree.