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Cauliflower Hummus

Course Side Dish
Cuisine Summer
Keyword dip
Author Brenda Watt, CHNC, NNCP, CNE

Ingredients

  • 1 head cauliflower, cored and cut into 1 1/2" florets
  • 2 tbsp olive oil
  • 2 tsp ground cumin
  • ¼ tsp sea salt
  • 1/8 tsp freshly ground black pepper
  • 1/2 cup tahini
  • 3 cloves garlic, smashed and minced into a paste
  • Juice of 1 lemon
  • 1/8 tsp paprika

Instructions

  1. Preheat oven to 500°F.
  2. Toss cauliflower, olive oil, cumin, sea salt and black pepper together in a large bowl.
  3. Transfer mixture to rimmed baking sheet and spread out evenly. Bake until cauliflower is browned and tender, 25 - 30 minutes, stirring occasionally.
  4. Combine tahini, garlic, lemon juice and roasted cauliflower in a food processor. Blend until a smooth paste forms (add additional olive oil if desired).
  5. Season with sea salt (if desired) and sprinkle paprika on top.
  6. Serve warm or cold with assorted vegetables.

Recipe Notes

Tahini is made from ground sesame seeds, which are one of the highest concentrated sources of calcium. Yes, you can get calcium from other sources besides milk.