Roasted Cauliflower Spread
My sister says Hummus without Chickpeas is American blasphemy. I get it, which is why I am calling this a spread. But, darling Violet, it’s Cauliflower Hummus.
Head of Caulliflower
8 Tablespoons Olive Oil
2-3 Tablespoons Water
1/2 Teaspoon Kosher Salt
2 Tablespoons Tahini
3 Cloves Garlic, Roasted
1-2 Teaspoons Sadaf Mediterranean Spice Blend, or other spice blend
Heat oven to 375.
Wash & chop head of Cauliflower – including the stems. Place Cauliflower on silicone pad (or not) on sheet tray & add 2 Tablespoons of Olive Oil. Sprinkle about 1 Teaspoon Cumin & toss to cover. Bake for 40 minutes or so, stirring accasionally. Let cool.
If your Garlic isn’t already roasted cut a head open, drizzle with Olive Oil & some Kosher Salt, wrap in Aluminum Foil & roast in same oven.
Dump roasted cauliflower & 3-4 Tablespoons Olive Oil in a food processor. Combine for 8-10 minutes – a lot longer than you expect, scraping sides with spatula occasionally.
Add Lemon juice, Water, Salt, Tahini & Garlic blending for 2-3 minutes after each addition. Taste – if consistency is too thick, add additional Water & oil; if too bland add additional Garlic & Lemon juice.
Place in a storage container & chill in fridge for several hours to grow flavors.
When ready to serve place in decorative bowl & top with any roasted veggies you have on hand (I usually have some in the fridge), more Olive Oil, a spice blend (I enjoy Sadaf Mediterranean Blend, & Kosher Salt). I dressed with roasted Eggplant skin in the picture.
Ta Da! You’re DOne!
Categories:Food on the FloorEma