Roasted Cauliflower Hummus

by Lacey Dumler

I found the inspiration for this recipe while I was looking up another inspirational topic – the first packaging-free grocery store in the US.  It’s called In.gredients (does one pronounce the ‘dot’?) and it opened up back in 2011 in Austin, TX.   You bring your own boxes, bags, containers, etc., and buy by weight.  No waste.  No superfluous packaging.  How cool is that?  I have fantasies about opening one up some day in Montreal.  Who’s with me?!  On their blog I found a link to a beautiful Roasted Broccoli Hummus recipe.  I figured, why not cauliflower?  Roasted cauliflower suits my tastes more, and it’s currently about $3 for a 3lb head at Jean-Talon Market.  Combined with chick peas, which are super cheap when purchased in bulk, this little recipe provides complex flavours and beautiful presentation, while only setting you back a few bucks.  Enjoy!

INGREDIENTS
For the Roasted Cauliflower
1.5 pounds chopped cauliflower (about half of a large head)
1 small head garlic, peeled
1 T olive oil
1/4 tsp red pepper flakes
1/4 tsp salt
For the Hummus
16 oz (or 3 cups) of cooked chick peas
1/4 to 1/2 cup reserved liquid from cooking chick peas (if available, or water if you’re using canned)
1/4 to 1/2 cup fresh lemon juice (about 2 large lemons)
1 tbsp tahini (optional)
salt to taste
  • Preheat the oven to 400 and line a baking sheet with parchment paper.  Toss the cauliflower, garlic cloves, olive oil, pepper flakes, and salt together in a medium bowl.
  • Scatter cauliflower mixture onto prepared baking pan (try not to crowd, you want them to roast, not steam) and bake for about 20 minutes, until edges begin to brown.
  • While cauliflower roasts, combine remaining ingredients in a food processor and process until smooth, adding water a tablespoon at a time to thin if necessary.
  • When the cauliflower is finished roasting, add to remaining ingredients and process until you reach the desired consistency, reserving a few florets for garnish if desired.  Taste and adjust for lemon juice and salt.  Serve with a drizzle of olive oil.
Tip:  Serve atop endive leaves for a super-sexy finger food/starter.
For more on the nutritional benefits of cauliflower, take a look at this Cauliflower Tabbouleh recipe.

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