Cauliflower Hummus

Directions

1. Preheat oven to 400° Fahrenheit and line a baking sheet with parchment paper.
2. Cut cauliflower into florets and place on baking sheet. Add garlic cloves to the baking sheet also. Drizzle with avocado oil and season with smoked paprika and sea salt. Toss to coat and mix.
3. Place in the oven and roast for 20 minutes. Once cooked, carefully transfer the cauliflower to a food processor or high-powered blender like a vitamix. This is easiest if you allow the cauliflower to cool first (recommended but not required).
4. Add the remaining ingredients to the processor/blender. Blend on high until smooth and creamy. If the consistency is too thick, add more oil to thin it out, if desired. Taste and season with salt and pepper if needed.
5. Transfer to a bowl. Cover and refrigerate to cool. Serve top with chopped parsley if desired. Serve within 2-3 days for the best flavor.

Credit: Real Simple Good

1. To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
2. I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!  
3. More great resources for making your own bone broths:
4. Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/