Cauliflower Hummus

Recipe by: Elise Museles

The roasted cauliflower and tahini blend into a creamy, zesty, and lighter hummus minus the beans. Serve with a rainbow of veggies for ultimate nourishment + satisfaction.

INGREDIENTS

• 1 medium to large head of cauliflower
• 1 tablespoon olive oil (for roasting the cauliflower)
• 1 large garlic clove, roughly chopped
• 2 tablespoons lemon juice ¼ cup tahini (make in The NutraMilk)
• 2 tablespoons olive oil
• ½ teaspoon cumin
• 1 teaspoon lemon zest
• ½ teaspoon sea salt
• 2-4 teaspoons water
• Sea salt to taste
• Garnish: chopped fresh cilantro, paprika, and olive oil

INSTRUCTIONS

• Preheat the oven to 400 degrees.
• Chop the cauliflower into florets.
• Add the pieces to a bowl and mix with a tablespoon of olive oil and a touch of sea salt.
• Please the florets on a parchment lined baking sheet.
• Roast for 18-20 minutes or until golden around the edges. Remove from the oven and let cool.
• Place the cooled cauliflower and garlic to the container and press butter cycle for one minute.
• Remove the lid and add the lemon juice, tahini, olive oil, cumin, lemon zest, salt, and 2 tablespoons water then press butter cycle for one minute.
• Drizzle in additional water if a thinner consistency is desired (up to ¼ cup). Mix until completely smooth and creamy, scraping down the sides as necessary.
• Season with sea salt to taste.
• Place the hummus into a serving bowl and top with paprika, a drizzle of olive oil, and cilantro. Dig in!
• Optional: Mix in 2 tablespoons of cilantro at the end.