Roasted Cauliflower Hummus Recipe
Are you looking for a meal that is friendly, low-carb, keto, and paleo at the same time? Then learn how to prepare the deliciously roasted cauliflower hummus. The dish is packed with lots of vegetables and is so savory that you will fall in love with it.
Cauliflower is effortlessly one of my favorite vegetables. I just love its versatility and I eat it at any time and with so many different foods. You can choose to eat cauliflower with curries, dips, soups, and steaks. Additionally, you can stir-fry it, bake, or roast it according to your tastes.
This vegetable is a lovely alternative to grains. For example, have you tasted cauliflower rice? It can also be used in the preparation of pizza crust or in the making of a hummus-like recipe like mine.
It might be a neutral vegetable when raw, but it develops whole richness and bursts with flavor when cooked. Similarly, cauliflower is creamy and can be tastefully substituted with nuts and dairy in Alfredo.
Cauliflower has an outstanding nutritional value. It comes from the cruciferous family of vegetables that consist of cabbage, broccoli, Brussels sprouts, radish, and mustard greens among others.
Just like these contemporaries, it contains lots of Vitamin C and Potassium. Balance your hormones by having enough cauliflower. After all, cruciferous vegetables are well known for their detoxification functions.
As far as hummus is concerned, I eat all of them. In most cases, I infuse it with various vegetables such as beets and carrots to make a bean-free delicacy. It is a great treat for people who are bean intolerant.
Should you steam or roast cauliflower?
My vote would go for roasting cauliflower as opposed to steaming it. This is especially so because raw cauliflower is so bland and neutral when taken in its raw form. To amp the flavor, I like roasting it for no more than 20 minutes. This softens and blends it while helping it to draw its natural flavors.
How to make cauliflower hummus
Making your cauliflower hummus is similar to all other traditional hummus recipes. You will need olive oil, paprika, salt, lemon juice, coriander, cumin, garlic, and tahini. The only difference is that you will skip the chickpeas. Add your cauliflower ingredients instead. Use an extra pinch of ground coriander to heighten the flavor.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #thetastesoflifeholisticblog
- 1 whole medium cauliwflower
- 5 cloves garlic
- 1/4 cup tahini paste
- 1/8 cup lemon juice, fresh squezzed
- 1/8 cup olive oil
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- cayenne if you like it spicy
- salt, to taste
- water if you need for better consstency
- Pre-heat your oven to around 400 degrees Fahrenheit
- Take off the florets from the cauliflower head
- Place the cauliflower on a sheet pan
- Add olive oil and bake it for 20 minutes so that they are a bit golden
- Move the roasted cauliflower into a food processor and add all other ingredients. Blend until the mixture is creamy
- Serve it in a bowl and decorate with sunflower seeds and parsley or basil
- To ensure that this recipe is keto, low-carb, gluten-free, paleo and Whole30 friendly, serve it with sliced vegetables. I do not like serving with crackers and chips. Instead, I enjoy scooping cauliflower hummus with cucumber, carrots or celery. You too will amaze your taste buds.