I have been using cauliflower in so many different ways lately, it is kind of crazy how versatile it is. Between smoothies and cauliflower rice, to mashed “potatoes” this is a vegetable all-star. And now I have made it into cauliflower hummus.
I am so proud of this cauliflower hummus recipe. It is great as a dip, in wraps and more.
Let’s get into the star of the show:
Rich in anti-oxidants, it is great at protecting against free radicals and at supporting nutrient absorption. Cauliflower is also rich in vitamin K, which helps protect bones and can balance hormones by reducing unhealthy levels of estrogen.
1 1/2 cup cauliflower florets
1 tbsp extra virgin olive oil
1/2 tsp sea salt
2 garlic cloves
1 tbsp tahini
2 tbsp lemon juice
1 tbsp chopped parsley
Preheat oven to 400F
Roast cauliflower for 20 minutes
Combine roasted cauliflower and rest of ingredients in food processor and blend until smooth
Top with chopped parsley and a drizzle of olive oil (optional)