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RECIPE
11 INGREDIENTS9 STEPS25MIN

Roasted Cauliflower Hummus

5.0
9 Ratings
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Whitney Lofts at SideChef

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.
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This is one of my #WFH go-to’s that I made a lot when I was social distancing at home 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!
25MIN
Total Time

Whitney Lofts at SideChef

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.
GO TO BLOG

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

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CALORIES
604
FAT
56.9 g
PROTEIN
9.4 g
CARBS
16.9 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 clove) amongst the cauliflower before tossing with Olive Oil (1/8 cup) 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 Lemon (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 (1/8 cup) 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 Cucumber (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
604
% Daily Value*
Fat
56.9 g
73%
Saturated Fat
8.0 g
40%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
16.9 g
6%
Fiber
4.1 g
15%
Sugars
2.5 g
--
Protein
9.4 g
19%
Sodium
41.5 mg
2%
Vitamin D
--
--
Calcium
92.3 mg
7%
Iron
2.1 mg
12%
Potassium
497.9 mg
11%
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