Roasted Cauliflower and Garlic Hummus
Ingredients
1 large head Cauliflower, cut into florets
Cold Pressed Olive Oil
Sea Salt (to taste)
Black Pepper, freshly ground (to taste)
2 tablespoons Tahini
1 tablespoon Lemon Juice, freshly squeezed
1 pinch Stevia
2 cloves Garlic (or to taste)
Directions
1. Rinse and toss cauliflower in plenty of olive oil, salt, and pepper
2. Put florets in a covered baking dish
3. Roast at 450°F for about 12 minutes, until they begin to soften
4. Uncover, turn cauliflower, add garlic that has been skinned and coated in olive oil
5. Roast uncovered another 10 to 12 minutes, or until they turn golden-brown and become completely tender
(The cauliflower should be caramelized, nutty, and sweet)
6. Blend the cauliflower and garlic in a blender with tahini, lemon juice, stevia, and a pinch of salt
7. Blend and stream in (slowly drizzle) 1 tablespoon olive oil
8. Scrape down the sides of the blender as needed and blend until smooth
9. Adjust salt and lemon juice to taste
10. Blend in more olive oil for a thinner consistency (optional)
Tip: Roughly cut the cauliflower into equal-sized pieces so they roast evenly. There is no need to waste time cutting perfect florets, as you will puree them.