This mild-flavoured cruciferous veg contains numerous beneficial compounds for healthy hormone balance, cancer protection and is a powerful source of nutrition containing vitamin C, fiber, potassium, phosphorous and B vitamins. Here’s a little fun food trivia for you- the cauliflower is white because it’s ribbed, coarse green leaves protect the curd from sunlight, thereby impeding the development of chlorophyll. Cool hey?! I normally roast cauliflower at 400 with a drizzle of oil, sea salt and a generous handful of hemp seeds. Make sure to leave enough space in between each floret so they roast/carmelize rather than steam. Once cooked they taste oh so good with a sprinkle of Parmesan. In my cookbook I share a few delicious recipes for cauliflower including a creamy soup, “Alfredo” style pasta sauce, and a personal favorite braised with tomatoes! Literally delicious!!! I’m sharing a garlic, lemony cauliflower hummus with you here- because I feel we could use a bit of comfort yet nourishing ways to snack!
Roasted Cauliflower Hummus
1 large head cauliflower, about 2 lbs (1 Kg)
1 Tbsp grapeseed oil
¼ cup tahini
3 Tbsp extra virgin olive oil
2 Tbsp lemon juice
1 small garlic clove
½ tsp salt
¼ tsp ground cumin
½ tsp toasted sesame seeds
1 tsp chopped parsley
01. Preheat oven to 400 F (200 C).
02. Trim and cut cauliflower into bite sized florets. Place on a baking tray, drizzle with grapeseed oil and toss. Roast cauliflower florets until tender and light caramelized, about 35 minutes.
03. Set aside a small handful of roasted cauliflower florets before transferring remaining cauliflower to a high speed blender or food processor. Add tahini, extra virgin olive oil, lemon juice, garlic clove, salt and cumin. Blend until creamy and smooth. Adjust seasoning to taste with additional lemon juice, salt and olive oil. Transfer to a serving bowl and garnish with sesame seeds, parsley and reserved cauliflower florets.
Tip: For a fun and colourful take on this dip try using an orange or purple cauliflower.