Easy Cauliflower Hummus

One of my favs vegetables is Cauliflower because it is very versatile you probably can do anything with it from Pizza to Rice…

The benefits to eating cauliflower are so many, but in this recipe, I will name a few that I can relate to and why every time I go to the supermarket I have to bring them home. The nutrition profile of cauliflower is quite impressive. It is high in fiber, a Good source of antioxidants that may aid in weight loss is high in choline, rich in sulforaphane, my fav “LOW-CARB alternative to grains and legumes for those who are sensitive to grains. And the most important benefit is it is easy to add to your diet. The vitamins are C, rich in calcium, iron, potassium, vitamin K, contains water which helps you with constipation as well, and magnesium what more can you get for such beautiful, tasty vegetables.

There are four major groups of cauliflower. Italian: This specimen is diverse in appearance, biennial, and annual in type. This group also includes white, Romanesco, various brown, green, purple, and yellow cultivars.

Cauliflower is one of several vegetables in the species Brassica oleracea in the genus Brassica, which is in the Brassicaceae family. It is an annual plant that reproduces by seed. Typically, only the head is eaten – the edible white flesh sometimes called “curd”. (information sourced from Wikipedia)

In today’s recipe, I will like to make “Hummus” which is a middle east recipe made with chickpeas AND tahini, but this Mediterranean spread I want it to make with my fav vegetable “Cauliflower in place of chickpeas and goes great with pita I made gluten-free pita or you can eat it with crackers since I am not a big fan to eat it with other vegetables like celery or carrots.

Homemade Cauliflower Hummus

Recipe by Glennys MarquezDifficulty: Easy

I will like to make “Hummus” which is a middle east recipe made with chickpeas AND tahini, but this Mediterranean spread I want it to make with my fav vegetable “Cauliflower in place of chickpeas and goes great with pita I made gluten-free pita or you can eat it with crackers since I am not a big fan to eat it with other vegetables like celery or carrots.

Ingredients

• 1 large head of cauliflower, cut

• into florets

• 1/2 cup (130g) tahini paste

• 2/3 cup (160mL) extra-virgin olive oil

• 2 or 3 garlic cloves

• 1 teaspoon ground cumin

• 2 tablespoons lemon juice

• 1 teaspoon sea salt

• 1/4 teaspoon black pepper

• 1 cup (240mL) water

• pine nuts, for garnish

• crushed red pepper, for garnish

Directions

• In a large saucepan, bring the water to a boil over medium-high heat. Reduce heat to medium. Place the cauliflower in a steamer in the skillet and cook for 20 minutes, covered, until the cauliflower is tender with a fork. Drain and let cool completely.
• In a blender or food processor, puree cooled cauliflower, tahini, olive oil, garlic, cumin, lemon juice, sea salt, and black pepper until smooth and creamy. Sprinkle with pine nuts and paprika, drizzle a little olive oil, and serve with your favorite cookies or pita.

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Enjoy it!

Xx,