With traditional hummus garbanzo beans commonly known as chickpeas are usually what is used, now people are getting creative and using black beans, and white beans. Being paleo, all types of beans we tend to keep out of our diet. All the ingredients in this recipe are what is used in traditional hummus, except we are going to use cauliflower instead of garbanzo beans. Like I have said in many previous posts about cauliflower, it is a very versatile vegetable. If soaks up all the flavours of what is added to it. Personally, I find with this recipe that the taste and consistency is right on point with how hummus is suppose to taste. Served best chilled and with a side of Herb Paleo Flatbread, Paleo, Gluten-Free, Grain-Free Cauliflower Tortillas, and/or Plantain Paleo Bread.
2 tbsp olive
2 tsp cumin
1 head cauliflower, cored and cut into 1-1/2 inch florets
1/4 tsp sea salt
1/8 tsp black pepper, freshly ground
1/2 cup tahini, found in many middle eastern markets/section of grocery store
3 medium garlic cloves, smashes and minced into a paste
1 medium lemon, juiced
1/8 tsp paprika
1/8 tsp cayenne pepper, mix in with above spices
olive oil, drizzle on top
paprika, sprinkle on top
- Preheat oven to 500 F.
- Toss cauliflower, olive oil, cumin, sea salt, and black pepper together in a large bowl.
- Transfer mixture to rimmed baking sheet and spread out evenly.
- Bake until cauliflower is browned and tender, 25 – 30 minutes, stirring occasionally.
- Combine tahini, garlic, lemon juice and roasted cauliflower in a food processor. Blend until a smooth paste forms add additional olive oil if needed or desired
- Season with sea salt and sprinkle paprika on top.
- Serve warm or cold with assorted vegetables. Store unused portion in an air tight container in fridge for up to a week.