Makes 4 servings. See step 7 for a variation on this recipe to make a paleo-friendly hummus.
Approximate cooking time: 50 minutes
Recipe courtesy of member Justin Couvillion.
Ingredients
- 2 Tbs olive oil
- 2 tsp ground cumin
- 1 head cauliflower, cored and cut into 1-1/2" florets
- 1/4 tsp sea salt (optional)
- 1/8 tsp freshly ground black pepper
- 1/2 cup tahini (may be found in many middle eastern markets or at Whole Foods)
- 3 cloves garlic, smashed and minced into a paste
- juice of 1 lemon
- 1/8 tsp paprika
Instructions
- Preheat oven to 500°F.
- Toss cauliflower, olive oil, cumin, sea salt (if desired) and black pepper together in a large bowl.
- Transfer mixture to rimmed baking sheet and spread out evenly.
- Bake until cauliflower is browned and tender, 25 - 30 minutes. Stir occasionally.
- Meanwhile, combine tahini, garlic, lemon juice, and 1/2 cup water in a small bowl. Season with sea salt if desired and sprinkle paprika on top.
- Serve cauliflower hot or at room temperature with tahini sauce.
- To make a paleo-friendly hummus, add roasted cauliflower and tahini sauce to a food processor and blend until a paste forms. Add additional olive oil if desired and serve with vegetables.
3 Comments
Spectatrix
Roasting is now my favorite way to prepare cauliflower. The tahini sauce is good too, though I could’ve happily munched on the plain cauli all day long.
Julie
This recipe sounds good, but should be renamed “Cauliflower Hummus” or Paleo Hummus. That better states what the recipe actually is. Going to make it now.
TatrixSaigh
I am obsessed with hummus. So happy to find a replacement without legumes. I didn’t change a thing and will have this on hand from now on.