Cook with Whitney: How to Make Roasted Cauliflower Hummus Recipe

tahini

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter is nut-free and offers a similar creamy texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive while maintaining a neutral flavor.

Preheat the oven to 350°F (180°C).

Pull apart the leaves and break the cauliflower into sizeable florets, ensuring even sizes for cooking.

Lay the florets out onto a sheet pan, keeping them evenly spaced.

Nestle unpeeled garlic amongst the cauliflower on the sheet pan.

Drizzle olive oil over the cauliflower and garlic, then season with salt.

Roast the cauliflower and garlic in the oven for 15 minutes.

Remove the roasted cauliflower and garlic from the oven and place them into a blender.

Squeeze the roasted garlic out of its skins into the blender.

Pulse the cauliflower and garlic in the blender until a cauliflower rice texture is achieved.

Add 1 cup of tahini to the blender.

Add ½ cup of lemon juice to the blender, using juice from three whole lemons.

Blend while adding olive oil in a steady stream to build emulsification.

Optionally, add a few cubes of ice to the blender for a smooth texture.

Season the hummus with salt and pepper before serving.

Transfer the hummus to a serving dish, creating a divot in the center with a spatula.

Drizzle olive oil into the divot created in the hummus.

Sprinkle crushed red pepper flakes on top of the hummus.

Garnish with fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens