An excellent and creamy substitute for regular hummus, this Roasted Garlic Cauliflower Hummus is ideal for people on an Autoimmune Paleo diet. This healthy dip gains a rich, smoky flavor from roasting the cauliflower and garlic.
Ingredients: 1 medium cauliflower head, cut into florets. 1 whole head of garlic. 2 tablespoons olive oil. 1/4 cup tahini. 2 tablespoons lemon juice. 2 tablespoons extra-virgin olive oil. 1/4 teaspoon ground cumin. 1/4 teaspoon ground coriander. Salt and pepper, to taste. Fresh parsley, for garnish optional.
Instructions: Start by heating the oven to 400F 200C. Cut the garlic head's top off to get to the cloves. Add a little olive oil, wrap it in foil, and set it on a baking sheet. Spread the cauliflower florets out on a different baking sheet and toss them in 2 tablespoons of olive oil. Put the cauliflower and garlic foil packet in the oven together. Roast for 30 to 35 minutes, or until the cauliflower is soft and slightly browned and the garlic cloves are soft and golden. Take it out of the oven and let it cool down. After the garlic cloves have cooled, take them out of their skins and put them in a food processor. The food processor should have tahini, lemon juice, extra-virgin olive oil, ground cumin and coriander, salt, and pepper. To make it smooth and creamy, scrape down the sides of the bowl as needed. There is a little water that you can add to the hummus if it is too thick. If you need to, add more salt, pepper, or lemon juice after tasting to adjust the seasonings. Put the Roasted Garlic Cauliflower Hummus in a bowl to serve. If you want, you can decorate it with fresh parsley. Use it as a dip for your favorite veggies or gluten-free crackers. Have fun!
Prep Time: 15 minutes
Cook Time: 35 minutes
Jack Barker Photography
