Cauliflower Hummus

Similar to traditional hummus recipe – this includes tahini, lemon juice, olive oil, garlic, salt and cumin. It’s truly a matter of replacing (or complimenting) the chickpeas with cauliflower and adding a dash of ground coriander for extra flavor.

• Preheat your oven to 400 F

• Remove the florets from the head of cauliflower and place them on a sheet pan. Drizzle a little olive oil or avocado oil and roast for 20 minutes or until they’re slightly golden.

• Transfer the roasted cauliflower to a Vitamix or food processor and add the remaining ingredients. Then, just blend until it’s creamy, place it in a bowl and add sunflower seeds and parsley for garnish.

INGREDIENTS

• 1 large head cauliflower, approx 5 cups florets

• 3 tbsp olive oil, divided

• 1/4 cup tahini

• 2 tbsp water, or more for desired consistency

• juice from 1 lemon

• 1 garlic clove

• 1/4 tsp salt

• 1/4 tsp ground cumin

• pinch of ground coriander

• pepper, to taste

• garnish with olive oil, sunflower seeds and chopped parsley

INSTRUCTIONS

• Preheat your oven to 400 degrees fahrenheit.

• Remove the florets from the head of cauliflower and place on a baking tray. Drizzle with 1 tablespoon of olive oil (or avocado oil) and toss to combine. Place the baking tray in the oven and roast for 20 minutes.

• Transfer the cauliflower to your Vitamix or a food processor. Add the tahini, remaining 2 tablespoons of olive oil, water, lemon juice, garlic clove, salt, cumin and coriander. Add pepper to taste. Blend on high until smooth and creamy.

• Transfer to a serving bowl and garnish with sunflower seeds and chopped parsley.

TIPS

• I love making hummus in my Vitamix as it's ultra creamy. But you may need to scrape down the sides.

• If your cauliflower hummus is a bit thick, just add more water (a teaspoon at a time) until it's your desired level of creaminess.