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Roasted Cauliflower Spread

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.





Roasted Cauliflower Spread


Head of Caulliflower

8 Tablespoons Olive Oil


Lemon, juiced

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!


Ema (Eeeeee-Mah, sometimes written Imma) is Hebrew for Mom. 100's of people call Eve Ema and it warms her heart.

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