Roasted Cauliflower Hummus

Hummus is always a hit at any gathering. For this recipe we swapped the traditional chickpea ingredient for roasted cauliflower making this recipe paleo and keto friendly and of course completely plant-based. The roasted cauliflower gives it a delicious distinct taste and provides loads of nutrients. This recipe is made with fresh Tahini made in the NutraMilk in a matter of minutes. Check out the recipe below! Enjoy!

INGREDIENTS

For dip

• 1 large head cauliflower, approx 5 cups florets
• 3 tbsp. olive oil, divided
• ¼ cup tahini made with the NutraMilk
• 2 tbsp. water, or more for desired consistency
• 1 lemon, juiced
• 1 garlic clove
• ¼ tsp. salt
• ¼ tsp. ground cumin
• pinch ground coriander
• pepper, to taste
• garnish with olive oil and chopped parsley

For sesame seed butter/Tahini

• 2 cups (220g) raw sesame seeds (white or brown)
• 2 tbsp. vegetable oil of choice
• ¼ tsp pink Himalayan salt (optional)

INSTRUCTIONS

• For sesame seed butter/Tahini
• Place sesame seeds and salt in the NutraMilk container.
• Press Butter cycle, set 15-16 minutes.
• Press Start.
• Open container lid.
• Add oil, close lid and press Mix for 1 minute until well combined.
• If, necessary, set for an additional 1-2 minutes for a creamier butter. Set aside.

• Preheat your oven to 400 F.
• Remove the florets from the head of cauliflower and place on a baking tray. Drizzle with 1 tablespoon of olive oil (or avocado oil) and toss to combine. Place the baking tray in the oven and roast for 20 minutes.
• Transfer the cauliflower to the NutraMilk. Add the tahini, remaining 2 tablespoons of olive oil, water, lemon juice, garlic clove, salt, cumin and coriander. Add pepper to taste. Blend on high until smooth and creamy. Add water for a more liquid consistency if necessary.
• Transfer to a serving bowl and garnish with sunflower seeds and chopped parsley.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.