Roasted Cauliflower Hummus
Roasted Cauliflower Hummus
1 head cauliflower, cut into florets
3 tablespoons extra-virgin olive oil, divided
¼ teaspoon of sea salt
Fresh cracked pepper to taste
3 cloves garlic, peeled
¼ cup tahini
½ fresh lemon, squeezed
½ teaspoon cumin
¼ teaspoon cayenne pepper
Fresh chopped parsley for garnish
Edible flowers for garnish
Preheat oven to 425◦. In a large mixing bowl, toss cauliflower florets with 2 tablespoons extra virgin olive oil, sea salt, and pepper. Place the florets on a parchment-lined baking pan and bake for 20 minutes or until soft and golden.
In a food processor, mince garlic cloves with the s-shaped blade. Add roasted cauliflower and add tahini, remaining olive oil, lemon juice, cumin and cayenne pepper and blend. Season with additional salt and pepper to taste. Transfer hummus to a serving bowl. Add chopped parsley and edible flowers to serve. Pair with favorite pita chips and/or fresh crudites.
