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

  • Servings: 3
  • Difficulty: easy
  • Print


  • 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


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

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