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Tuesday, February 23, 2016

Roasted Cauliflower Hummus



Cauliflower is my favorite vegetable, last month Dave's mom sent me several cauliflower recipes which had been featured in the newspaper.

Article by J.M.Hirsch, AP Food Editor, recipe by Alison Ladman, published in the Eagle Tribune (Lawrence, Massachusetts) on January 22, 2016.

Ingredients:
-1 medium head cauliflower, cut into 1 - 2-inch florets
-Salt and ground black pepper
-Cumin
-3 tablespoons roasted tahini
-2 cloves garlic, minced
-1-2 tablespoons lemon juice
-olive oil
-pita chips or tortilla chips


Heat the oven to 425. Toss the cauliflower lightly with olive oil and sprinkle with salt, pepper and cumin. Spread on a baking sheet and roast for 25 min, or until browned and tender.

Transfer to a food processor, along with the tahini and garlic. Puree until smooth, scraping down the bowl as needed.

Adjust the seasoning with additional salt, pepper and cumin. Stir in 1-2 tablespoons lemon juice. Drizzle with olive oil and serve with pita chips or tortilla chips.



This hummus was excellent! The roasted cauliflower made the hummus incredibly light and the flavor was nice. The seasoning helped to highlight the great flavors that roasting cauliflower brings out in the vegetable which some believe to be pretty bland. 

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