Recipe: Cauliflower hummus

Cauliflower is popular in paleo, gluten-free, keto and low-carb circles thanks to its ability to substitute starchier or gluten-containing foods. Besides rice, mash and pizza you can also use this cruciferous vegetable to make cauliflower hummus.

This recipe is gluten-free, vegan and low-carb. Unfortunately, it’s high in FODMAPs so if you avoid legumes to prevent bloating this recipe might not be much of an improvement.

You can eat enjoy cauliflower hummus as a dip but in the Middle East is eaten as a meal with optional toppings (there’s a list of suggestions below). This recipe is lower in protein than the traditional chickpea-based version, so make sure you are eating some protein with it.

Cauliflower hummus

This recipe is gluten-free, vegan and low-carb. Unfortunately, it’s high in FODMAPs so if you avoid legumes to prevent bloating this recipe might not be much of an improvement.

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Total Time 30 minutes mins

Course Appetizer, Dip

Cuisine Middle Eastern

Servings 3

Ingredients

  

• 1 head of cauliflower broken down in florets
• 2 garlic cloves
• 4 tbsp tahini
• 4 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp ground cumin

Optional toppings

• extra virgin olive oil
• ground paprika
• chopped parsley
• spiced lamb
• pine nuts
• cooked chickpeas
• cooked lentils
• boiled eggs

Optional sides

• vegetable sticks
• salad
• pita bread

Instructions

 

• Wrap unpeeled garlic cloves in foil and bake in a moderate oven for about 20 minutes, until very soft.
• While the garlic roasts, steam cauliflower florets until soft, 15-20 minutes.
• Place cauliflower in food processor, add roasted garlic by squeezing it from the skin, process until smooth.
• Add tahini, lemon juice, salt and cumin and process again until well mixed.
• Serve with your choice of toppings and sides.

Keyword cauliflower, hummus, paleo, tahini, vegan, vegetarian

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