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RECIPE
11 INGREDIENTS9 STEPS25min

Roasted Cauliflower Hummus

5.0
10 Ratings
Community Pick
This Roasted Cauliflower Hummus is one of my best recipes of this summer. Cauliflower and garlic go from sheet pan to food processor in one sweeping motion, and this can stay fresh in the fridge for up to two weeks in an air-tight container! Bonus: It’s vegan and keto! And did I say delicious?
Roasted Cauliflower Hummus Recipe | SideChef
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This Roasted Cauliflower Hummus is one of my best recipes of this summer. Cauliflower and garlic go from sheet pan to food processor in one sweeping motion, and this can stay fresh in the fridge for up to two weeks in an air-tight container! Bonus: It’s vegan and keto! And did I say delicious?

How To Make Roasted Cauliflower Hummus

How To Prepare the Cauliflower for the Hummus

You need to make sure the cauliflower is completely cooked and soft before you start blending. If you roast the cauliflower, pull apart the cauliflower head into the florets roughly the same size, so it cooks through evenly. Lay the florets on the sheet pan, nestle the garlic cloves (still in their shell)  in between, and generously sprinkle with olive oil and salt to taste. You can adjust the seasoning later.  Bake it at 350 degrees F (180 degrees C) for about 15 minutes. Or a little longer if you are using frozen cauliflower.  Check if it is soft enough, transfer it to the blender along with the garlic (take off the skin) and proceed.

How To Make Sure the Cauliflower Hummus Turns Out Smooth and Creamy

Adding ice cubes as the last thing in your blend gives the hummus the creamy velvety texture you are aiming at.  It also brings it to the optimal serving temperature and your hummus is ready to be served straight away.



Ingredients & Substitutions

  • Cauliflower - you can make this hummus with either fresh or frozen cauliflower.
  • Garlic - it is essential you add roasted garlic into this cauliflower hummus recipe. Even 4 cloves elevate the taste significantly.
  • Lemon Juice - adding lemon juice brightens the flavor and adds some zesty notes to the hummus. Don’t skip this ingredient.
  • Olive Oil - to have a smoother and luxurious consistency, good olive oil is a must! Just be careful when blending it as it could sometimes create a bitter flavor when the heat from the blades interacts with the olive oil.
  • Tahini - Tahini will add richness and help us achieve that creamy smooth texture in hummus.


Tips & Suggestions

  • You can steam the cauliflower if you’d like, but don’t forget to add roasted garlic. The garlic really adds another level of flavor to this hummus.
  • Make sure to choose good-quality olive oil and taste the hummus as you cook. Cauliflower can really soak up the flavors and might need more seasoning than you think. So taste and adjust as you go, make it perfect for your taste. Try adding some ‘everything bagel’ seasoning to it, it’s a nice little twist.


Frequently Asked Questions

Can you make Roasted Cauliflower Hummus without Tahini?

Tahini is a very important ingredient in any hummus recipe. But some don’t like the zesty tangy flavor it adds.  If you are not a fan of tahini and like to experiment, try replacing it with an equal amount of peanut or sunflower seed butter, olive paste, or avocados. They can give you the same smooth creamy consistency, but will significantly alter the taste of your hummus. 

Can I pre-make and freeze cauliflower Hummus?

You can easily freeze and store your hummus in an airtight container.  To ‘revive’ it after it has thawed, just add some olive oil and a bit more garlic and blend it back to its smooth consistency.

Whitney Lofts
La Jefa at the SideChef Kitchen Studio. Culinary Producer by day, striving to attain a “balanced” lifestyle by night. Favourite Foods: Cheese, Pesto, Dark Chocolate and Steak.
http://instagram.com/whitneylofts
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Whitney Lofts
La Jefa at the SideChef Kitchen Studio. Culinary Producer by day, striving to attain a “balanced” lifestyle by night. Favourite Foods: Cheese, Pesto, Dark Chocolate and Steak.
http://instagram.com/whitneylofts
25min
Total Time
$1.22
Cost Per Serving

Ingredients

US / METRIC
Servings:
8
Serves 8
1 head
(1.5 lb)
Large  Cauliflower
fresh or frozen
4 cloves
Large  Garlic
up to 6 cloves
3
Lemons , juiced
1 1/4 cups
Olive Oil , divided
1 cup
Tahini
to taste
1 cup
Ice
(optional)
to taste
Crushed Red Pepper Flakes
for garnish
(optional)
to taste
for garnish
(optional)
as needed
cut into sticks, for serving
or Carrots
(optional)
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Nutrition Per Serving

VIEW ALL
CALORIES
555
FAT
52.9 g
PROTEIN
8.0 g
CARBS
15.3 g

Author's Notes

Adding ice cubes to hummus may sound strange, but it does wonders for giving your hummus a smooth and creamy consistency, as well as bringing the dip down to optimal eating temperature so that you can serve immediately!

Cooking Instructions

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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Take 1 large head of Cauliflower (1 head) and pull apart the florets with your hands before laying them out evenly on a sheet pan.
Step 3
Nestle the Garlic (4 cloves) amongst the cauliflower before tossing with Olive Oil (2 Tbsp) and Salt (to taste) .
Step 4
Place in the oven to roast at 350 degrees F (180 degrees C) for 15 minutes. (If you’re using frozen cauliflower, just bake for an extra 5 minutes in the oven).
Step 5
Combine all ingredients from the sheet pan into a food processor - be sure to remove the garlic cloves from their skins first.
Step 6
Add the Tahini (1 cup) , juice from the Lemons (3) and a pinch of Salt (to taste) into a blender. Blend to a thick paste.
Step 7
Add the Salt (to taste) in a steady stream until blended, then season with Olive Oil (2 Tbsp) and Ground Black Pepper (to taste) .
Step 8
Follow up with a couple of Ice (1 cup) cubes, to help cool off the mixture and give it a creamy thickness. Blend until combined.
Step 9
Serve with a pool of Cucumbers (as needed) on top, garnished with Crushed Red Pepper Flakes (to taste) , and Fresh Parsley (to taste) . Bring your favorite sliced vegetables like Olive Oil (1 cup) for dipping.
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Nutrition Per Serving
Calories
555
% Daily Value*
Fat
52.9 g
68%
Saturated Fat
7.5 g
38%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
15.3 g
6%
Fiber
3.8 g
14%
Sugars
2.5 g
--
Protein
8.0 g
16%
Sodium
38.8 mg
2%
Vitamin D
--
--
Calcium
81.6 mg
6%
Iron
1.8 mg
10%
Potassium
463.1 mg
10%
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