I was inspired by Bon Appetit to make this Roasted Cauliflower Hummus. I always add my own spin but loved the idea! I am crazy about this recipe because it is creamy and delicious, but uses cauliflower instead of chick peas, so is much lower in carbs! This is a great snack any day of the week or perfect to take to a friend’s house, or a fall football get together. Roasting the garlic with the cauliflower sweetens the flavor. The combo of the roasted cauliflower, garlic and tahini is really out of this world.
You can serve this with vegetables, or some Gluten Free Mary’s Gone Crackers. The Perfect appetizer that is Paleo and Keto friendly!
1 head of cauliflower, cut into florets
3 cloves garlic, with the skin on
4 tbsp olive oil
sea salt and pepper
1 tsp cumin
1 tsp salt
1/4 cup tahini
Dash of tabasco
juice from 1 lemon
water to thin out, if needed
Preheat oven to 375 degrees. Place the cauliflower florets and garlic cloves, in the skin, on a medium baking tray and add the olive oil, tossing well to coat evenly. Sprinkle with salt and pepper. Roast in the oven for 20-25 minutes, stirring occasionally, until brown and tender. Remove the tray from the oven. Add the cauliflower to a food processor and squeeze the garlic cloves out of their skin and add them as well. Add the tahini and lemon juice and blend until smooth, adding water by the tablespoon to thin it out. Season with salt and pepper to taste. Enjoy!