Cauliflower Hummus

Ingredients

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For the cauliflower

  • 1 head cauliflower, cut into florets, (about 6 cups florets)
  • 3 cloves garlic, peeled
  • 2 tbsp avocado oil
  • 1 tsp smoked paprika
  • 1/4 tsp sea salt
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For the rest

  • 2 tbsp lemon juice, (about 1/2 lemon)
  • 1/4 cup nutritional yeast
  • 1/4 cup tahini
  • 1 jar roasted peppers, drained, (Any jar size from 12-16 oz will work)
  • 2 tbsp olive oil, (+/- more to taste)
  •  chopped parsley, (optional topping)
Beautiful spread of celery, cucumbers, crackers and roasted red pepper hummus on a white granite countertop
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15min prep

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20min cook

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35min total

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

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