The nutritional information does not include bread portion.
Roasted Cauliflower Hummus
- 1 head cauliflower
- 1/2" slices 1 16 oz. can of cannellini beans
- 2 garlic cloves
- ½ tsp. cumin
- 1 1/2 tablespoons tahini
- 2 tablespoon olive oil
- 3-4 tablespoons water
- 2-3 tablespoons fresh lemon juice
- 1 tsp lemon zest
- ¼ cup fresh cilantro
- ½ tsp. smoked paprika ½ tsp. chili powder salt and pepper to taste
I love roasting cauliflower! It adds nuttiness to this simple veggie. For a touch of sweetness and a little kick, I dust the cauliflower with Spanish smoked paprika and a pinch of chili powder.Preheat oven to 450 degrees with rack placed in the middle. Toss the cauliflower in a bowl with enough olive oil to lightly coat. Add the spices and salt and pepper to taste, and toss to coat. Roast cauliflower on a cookie sheet in the oven until tender and lightly browned, approximately 25-30 minutes, stirring every 10 minutes. While cauliflower is roasting, drain beans and rinse well. Place beans and next 8 ingredients in food processor or blender. Blend until smooth. Once done roasting, add cauliflower to mixture and blend once more. Salt & pepper to taste. Recipe compliments of Chef Britta Kramer of The Private Palate.