Easy Thanksgiving Recipes: Roasted Cauliflower Hummus Recipe
So you’re looking at that knobby white head of cauliflower and thinking B-O-R-I-N-G, but that couldn’t be further from reality. Cauliflower is awesome! Okay, maybe I’m exaggerating just a bit. Raw cauliflower is pretty good, cooked cauliflower is alright, but roasted cauliflower is when things get interesting. You haven’t roasted cauliflower before? Well, you’re in for a little treat because once you roast a head of cauliflower, its flavor goes from blah to nutty and the things you can do with it grow exponentially.
In my continuing series of easy Thanksgiving recipes, this recipe for roasted cauliflower hummus will give you an appetizer that will please most everyone and not be the calorie bomb that the traditional hummus recipe usually is. Just compare 1 cup of garbanzo beans’ calories, of 269, to 1 cup of cauliflower at 25. Just a bit of a difference. Don’t start screaming at me that I’m saying the traditional hummus recipe is bad for you – I’m not…I’m just offering a lower calorie, yet great tasting version, for that calorie bomb of a day known as Thanksgiving Day.
I’ve gone on and on about how delicious roasted cauliflower is in the past. I’ve roasted and made cauliflower steaks (yes, I’m aware that the photo of that dish looks pretty bad – but it tastes great), I’ve made roasted cauliflower and leek soup, and I’ve slipped it into macaroni and cheese (to make mac and cheese not a total nutrition disaster).
You might be asking yourself one, or all, of these questions: Those are all dishes that are served hot, what does roasted cauliflower taste like at room temperature? A regular hummus recipe has a bit of a flavor punch to it with the lemon juice, garlic and tahini…won’t a cauliflower version taste bland? And just because I’m tempted to make any recipe tagged ‘easy Thanksgiving recipes’ is it really worth my time and effort to make this if it doesn’t taste good?
Stop worrying…this tastes great and your guests are going to love it. Plus, it’s one of those recipes that will pretty much please those people doing the eating plan du jour: gluten free, dairy free, grain free, legume free, Paleo, clean eating……..you get the idea.
This recipe is Craig approved. Which might mean nothing to you but he takes hummus with him to work almost every week. The only thing he didn’t like about this one, is that I had used too much garlic. Because cauliflower isn’t as heavy as garbanzo beans are, in flavor, a little garlic goes a long way. He only tormented his co-workers with dragon breath one day and brought the rest home to enjoy here. Ooopsie!
Remember that one time when Aunt Suzy brought her new boyfriend to Thanksgiving dinner?
Recipe: Roasted Cauliflower Hummus Recipe
Summary: Makes 1 1/2 Cups
- 2 Pounds Cauliflower Florets (roughly chopped)
- 1/4 Cup + 1 1/2 Tablespoons Olive Oil (separated)
- 1/2 Cup Tahini
- 1 Clove Garlic
- 1-2 Tablespoons Lemon Juice (according to your taste)
- 2 Tablespoons Toasted and Chopped Walnuts
- Paprika (for sprinkling on top)
- Olive Oil (for drizzling on top)
- Kosher Salt
- Freshly Ground Black Pepper
- Pre-heat oven to 425 degrees Farenheit.
- Spread cauliflower on baking sheet and drizzle with 1 1/2 tablespoons olive oil. Make sure that the cauliflower is well coated with oil by stirring it or using your hands to mix it up.
- Spread cauliflower evenly on baking sheet and roast for 30-40 minutes. It’s done when the edges are golden brown and it has softened.
- Let cauliflower cool to room temperature.
- Add roasted cauliflower to the bowl of your food processor. Also add in the tahini, garlic and lemon juice.
- Begin to puree cauliflower mixture.
- As it’s processing, slowly drizzle in the 1/4 cup of olive oil. You may need to add more oil to get the consistency you desire (it really depends how much moisture is in your cauliflower – don’t worry if you end up adding almost 1/2 cup).
- Add salt and pepper to your taste.
- Spoon hummus into a bowl and top with a drizzle of olive oil, a sprinkle of paprika and the chopped walnuts.
- Serve with crackers or vegetables.
You could also top this with pomegranate arils instead of the walnuts if you want another splash of color.
Preparation time: 15 minute(s)
Cooking time: 40 minute(s)
Diet type: Vegan
Diet tags: Gluten free
Number of servings (yield): 1
Culinary tradition: USA (Nouveau)
Recipe by Pamela Braun.