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.
- 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
- extra virgin olive oil
- ground paprika
- chopped parsley
- spiced lamb
- pine nuts
- cooked chickpeas
- cooked lentils
- boiled eggs
- vegetable sticks
- pita bread
- 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.