Description
Creamy Roasted Cauliflower Hummus is a great alternative to mayo in sandwiches, is wonderful as pasta sauce and it’s a great low calorie dip.
Ingredients
Units
Scale
- 20 oz frozen cauliflower florets
- 1 head of garlic
- 1 medium onion, sliced
- 2 tsp olive oil
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/3 cup tahini (you can use more or less to taste)
- 2 tbsp lemon juice (SEE NOTE)
- Garnishes:
- Pomegranate molasses
- Olive oil
- Dukkah
- Tomatoes
- Chickpeas
- Cucumbers
- Extra Virgin Olive oil
- Fresh Herbs
Instructions
- Preheat oven to 400F. Line a large baking sheet with parchment paper
- In a large bowl, combine cauliflower florets, olive oil, salt and pepper. Toss well so the florets are well coated.
- Cut the head of garlic in half drizzle a little olive oil on the cut side and place it cut side down on the baking sheet. Transfer the cauliflower and sliced onions to the lined baking sheet. Bake for 45 or minutes until cauliflower is tender. Let it cool slightly.
- In a food processor squeeze out the roasted garlic cloves, add roasted cauliflower and onions, tahini and lemon juice, Process until creamy and smooth. If the hummus is not smooth add water one tablespoon at a time until you get the desired consistency. Taste it and adjust the seasoning to your liking. Refrigerate until ready to serve.
- Top with your favorite garnishes
Notes
- Start with 1 tbsp of lemon juice and add more to taste. We like things lemony.
- This cauliflower hummus makes a great non-dairy pasta sauce. Add it to your pasta recipe instead of cream.
- Use this cauliflower hummus as a replacement for mayo in your sandwiches.
Post originally published on June 21,2016
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dip
- Method: oven
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 cup
- Calories: 95
- Sugar: 1.8 g
- Sodium: 138.9 mg
- Fat: 5.4 g
- Saturated Fat: 0.8 g
- Trans Fat: 0 g
- Carbohydrates: 10.3 g
- Fiber: 2 g
- Protein: 3.5 g
- Cholesterol: 0 mg