Roasted Cauliflower Hummus is low in carbs and high in nutrition, big on flavor yet low in calories….an ideal choice if you’re a foodie with health goals.
We just returned from a relaxing weekend, celebrating Hubby’s birthday with dear friends in the Jersey Shore. Nothing better than hanging around with plenty of good conversation, coupled with healthy food options. Can I just say that the beaches in LBI are beautiful. Long stretches of fluffy sand, warm water, big waves and we were fortunate to have ideal weather too. We concocted green smoothies in the morning, feasted on avocado toast done different each day, packed healthy lunches for the beach and sat around for hours in the evenings cooking, eating, grilling, talking and sipping on wine. Roasted Cauliflower Hummus is just the recipe for weekends like that.
What can you do with Roasted Cauliflower Hummus?
This recipe is so versatile, much like regular hummus. It is a great choice for a healthy dip, as part of a crudites platter. I like to spread hummus on a wrap (lettuce works well too) and load it with veggies or leftovers and roll it into a burrito…..perfect for the beach or a packed lunch for work or school. It’s a great addition to healthy baked falafel…don’t forget the pickled onions!! Low-carb cauliflower hummus is also an awesome spread on pizza, when you don’t want the traditional red sauce. A slice of toast with this plus fresh sliced tomatoes….heavenly. I even like this hummus inside of an omelet instead of cheese. Like I said, a batch of this will get you through a weekend in so many ways….plus it’s low-carb, and compliant for gluten-free, grain-free, keto, paleo and whole30—so all your friends can enjoy how yummy it is.
What’s in Roasted Cauliflower Hummus?
Most of the same ingredients you would find in traditional hummus.….minus the beans….which is why it tastes just like hummus.
Cauliflower: high in fiber, B-Vitamins, antioxidants and phytonutrients
Tahini: a good source of protein, calcium, B-Vitamins and healthy fats like Omega 3s
Lemon Juice: loaded with Vitamin C and citric acid
Garlic: antibacterial, lowers cholesterol and blood pressure,
Spices: enhance flavor and nutrition.
Not only do I like the golden color—which makes this bean free hummus look more like a traditional hummus—-but the health benefits shouldn’t be overlooked. Turmeric is a potent anti-inflammatory and anti-oxidant. Consuming turmeric with black pepper enhances the absorption of the active ingredient curcumin, so I’ve included black pepper in the recipe as well. The olive oil and tahini in this recipe will also help with the absorption of the curcumin, since it is fat soluble.
Roasting the garlic in the skin protects the flesh from burning and makes it easy to squeeze out and into the recipe. Garlic is known to have many medicinal properties including antibacterial, anti-fungal. Garlic also contains antioxidants that protect against cell damage and aging. Many can’t tolerate raw garlic, it triggers acid reflux…but roasted garlic often doesn’t cause heartburn and the side effects of acid reflux.
A simple swap from chick peas to cauliflower means lower carbs and lower calories—but the same great texture and taste. Roasted Cauliflower Hummus is simple to make. Roast the garlic and cauliflower with spices. Add to food processor with remaining ingredients and bam…done. I add water, one Tablespoon at a time until the consistency is just what I like.
Consider this a great addition to your next gathering, your weekly meal prep, a day at the beach, or a weekend of entertaining. Nutritious, delicious and super versatile, roasted cauliflower hummus has quickly become a favorite staple in my fridge.
- 1 large head cauliflower
- 4 cloves garlic, skins on
- 2 Tablespoons olive oil
- 1 teaspoon coarse sea salt, divided
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup tahini
- 1/4 cup lemon juice
- 2 Tablespoons water
- Preheat oven to 400
- Cut cauliflower into florets. Place on rimmed baking sheet along with garlic cloves. Drizzle with oil, half the salt and remaining spices. Toss to evenly coat. Roast for 25-30 minutes, until cauliflower is tender when pierced with a fork.
- Put roasted cauliflower plus tahini and lemon juice in bowl of food processor. Squeeze pulp from roasted garlic out of skins and into processor. Process until smooth and creamy, scraping down sides a few times.
- If hummus is too thick, add additional water, one Tablespoon at a time, and process again.
- Taste for seasoning, adding additional lemon or S+P as needed.
Hummus can be made in advance as it will store well in an air-tight container in the fridge for up to one week. You can also freeze this for 3-6 months, depending on the quality of your freezer. If hummus has thickened too much while in the fridge, whisk in water 1 Tablespoon at a time until desired consistency.
Amount Per Serving Calories 59Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 115mgCarbohydrates 3gFiber 1gSugar 1gProtein 2g