Cauliflower is one of those mild versatile veggies that can easily be made into mock mashed potatoes, rice, pizza crust, and even hummus! If you’re trying to eat healthier or happen to be following the Whole30 nutritional program (like Collin is) and can’t eat legumes, try swapping garbanzo beans for roasted cauliflower in hummus. It’s a great tasting and easy to make healthy dip that will pair well with your favorite vegetables.
Roasted Cauliflower Hummus
(Adapted from: Oh My Veggies )
one head of cauliflower
3 tablespoons olive oil
1/3 cup sesame seed paste (tahini)
2 tablespoons lemon juice
2 cloves garlic, chopped
1/2 teaspoon ground cumin
salt & pepper to taste
Cut cauliflower in small pieces, and spray with a little cooking spray on a baking dish. Roast in the oven at 400 degrees until tender about 30-35 minutes. Turn after 15 minutes. Place roasted cauliflower in a food processor along with olive oil, lemon juice, tahini, garlic, salt & pepper, and cumin, and blend until smooth. (Note: I used my blender and it was a little difficult to blend so I will definitely be using my food processor next time). You may have to add a tablespoon or two of water to get desired consistency. Garnish with a drizzle of olive oil and chopped parsley if desired. Serve with veggies and enjoy!
Written by Lina for Hip2Save. Lina is a proud mom of 2 small kids who loves photography, all holidays, cooking, thrift store makeovers, bargain shopping, and DIY makeovers. Her goal is to create a beautiful life and stylish home on a dime! To see all of Lina’s recipes created just for Hip2Save, click here.