Here is a recipe that shows the many ways you can use cauliflower. Spain has an abundance of the vegetable and as someone who is looking to lower their carb count without losing their sense of taste, this one is the perfect snack or side dish.
What sets this recipe apart is that it is simplified and the addition of the basil garnish and roasted eggplant gives a nice balance of taste and texture. This is one I especially like to eat when I am too tired to cook. You can just store a tub of the hummus in your fridge ready to put on anything.
For the roasted eggplant, just place long cuts on parchment paper with no oil and grill in the oven for 7-10 minutes until slightly burnt and crispy.
|Prep Time||Cook Time||Total Time|
|15 MINUTES||10 MINUTES||25 MINUTES|
1 medium-sized cauliflower, cut into florets
2 cloves of garlic
2 tablespoons tahini
Juice of 1 lemon
2 tablespoons olive oil
1/2 teaspoon ground cumin
Salt and pepper to taste
Basil garnish (optional)
- Put a pot of water to boil and put the cauliflower in a steamer to place over the pot of boiling water. Steam the cauliflower for 10 minutes
- In a food processor or blender, combine the cauliflower, garlic, tahini, lemon juice, cumin, and a pinch of salt and pepper.
- Blend the ingredients until smooth and creamy. Add an ice cube to achieve a desired smoothy texture.
- Taste the hummus and adjust the seasoning if needed, adding more salt, pepper, or lemon juice according to your preference.
- Drizzle the hummus over your favorite roasted vegetable (roasted eggplant above) the garnish with fresh basil.
Serve the cauliflower hummus with pita bread, fresh vegetables, or your favorite dippers. Bring it to a party and don't tell anyone that there isn't any chickpeas unless someone has a cauliflower allergy. Most people will not care as long as it tastes good.
Leave comments if you have any suggestions or feedback about this recipe!