Cauliflower Hummus
Mar. 3rd, 2016 05:28 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
creative_cooksCauliflower Hummus
Toss 1 large head of cauliflower, cut into florets and slightly damp from rinsing, in plenty of olive oil, salt, and pepper. Roast the florets on a baking sheet at 450°F, covered tightly with foil, for about 12 minutes, until they begin to soften. Uncover and continue to cook another 10 minutes, until the cauliflower begins to brown. Turn the florets and roast another 10 to 12 minutes, until they turn deep golden-brown in places and become completely tender. (The cauliflower should be caramelized, nutty, and sweet.)
Blend the cauliflower in a food processor with 2 tablespoons tahini, 1 tablespoon lemon juice, 1 teaspoon honey, and a pinch of sea salt. Grate 1 small garlic clove (or enough to taste) directly into the mixture with a microplane; blend and stream in 1 tablespoon extra-virgin olive oil. Scrape down the sides of the bowl as needed and blend until smooth. Adjust salt and lemon juice to taste. Blend in more olive oil or a splash of water for a thinner consistency.
Tip: Roughly cut the cauliflower into equal-sized pieces so they roast evenly. There is no need to waste time cutting perfect florets, as you will puree them.
Toss 1 large head of cauliflower, cut into florets and slightly damp from rinsing, in plenty of olive oil, salt, and pepper. Roast the florets on a baking sheet at 450°F, covered tightly with foil, for about 12 minutes, until they begin to soften. Uncover and continue to cook another 10 minutes, until the cauliflower begins to brown. Turn the florets and roast another 10 to 12 minutes, until they turn deep golden-brown in places and become completely tender. (The cauliflower should be caramelized, nutty, and sweet.)
Blend the cauliflower in a food processor with 2 tablespoons tahini, 1 tablespoon lemon juice, 1 teaspoon honey, and a pinch of sea salt. Grate 1 small garlic clove (or enough to taste) directly into the mixture with a microplane; blend and stream in 1 tablespoon extra-virgin olive oil. Scrape down the sides of the bowl as needed and blend until smooth. Adjust salt and lemon juice to taste. Blend in more olive oil or a splash of water for a thinner consistency.
Tip: Roughly cut the cauliflower into equal-sized pieces so they roast evenly. There is no need to waste time cutting perfect florets, as you will puree them.
