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RECIPE
11 INGREDIENTS9 STEPS25MIN

Roasted Cauliflower Hummus

5.0
3 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 Cooking Time

11

Ingredients
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
Ingredient List
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1 head
(1.5 lb)
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
Carrots
(optional)
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Directions

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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 Olive Oil (1 cup) in a steady stream until blended, then season with Salt (to taste) 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 Olive Oil (2 Tbsp) on top, garnished with Crushed Red Pepper Flakes (to taste) , and Fresh Parsley (to taste) . Bring your favorite sliced vegetables like Cucumbers (as needed) for dipping.

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