If you’re like me and can’t have beans due to food intolerances or digestive problems, then you might miss hummus (I do!). No worries! Make some of this low-carb and tummy friendly Roasted Cauliflower Hummus from Danielle at Natural Contents. It’s paleo and vegan too!
I love hummus! When I was younger we used to go love eating hummus with crackers, pita, or veggies, and I added beans to my favorite clean eating dishes for added fiber and protein. But over the years, my body decided that it didn’t like beans and legumes as much as I did, and we had to take a break – permanently.
To say that I miss hummus is an understatement. I used to spread it on tortillas to make wraps for lunch, and I found other creative ways to use it, too. But no matter how much I wanted to eat this delicious food, my body always fought back. Smokey baba ganoush is another favorite of mine that I can actually have, but it’s not easy to come by around here.
When I connected with Danielle over at the Natural Contents blog, she sent me a copy of her new cookbook so I could share a recipe with my readers. I was looking through the cookbook and I immediately knew which recipe I was going to make and share: the Roasted Cauliflower Hummus recipe! I jumped at the chance to make some hummus that I could eat 🙂
Danielle’s book, Good Food for Everyone, features 80 recipes that are whole-food and inspired by the local growing season. All the recipes are gluten, grain, and soy free, with plenty of dairy-free, paleo, and vegan options! The Roasted Cauliflower Hummus recipe I’m sharing from the book happens to be paleo and vegan as well, so it fits many diets.
I added a couple of my own notes to this recipe after making it myself:
- I lined the cookie sheet with aluminum foil for easier clean-up
- 40 minutes seemed too long for my lemons (they almost burned and there wasn’t too much juice left), so I would recommend just 25 minutes for the lemons too
- I actually forgot to put the oil in this recipe! For some reason I completely forgot to add the oil and I ended up using a few Tablespoons of water to help with processing. It turned out fine! If you want lower fat in the recipe, that’s an option.
- If you find that processing isn’t as smooth as you like, just add 1 Tablespoon of water or vegetable broth at a time to aid with processing
I loved the Cauliflower Hummus recipe, I used it with veggies, chips, and as a topping for chicken, and in tuna for tuna salad. Lots of ways to use it! If you want some other bean-free hummus ideas, check out my recipe for Bean-Free Zucchini Hummus (Zummus).
- 1 medium cauliflower 1-1/2 pounds - cut into florets
- 2 large lemons halved
- 1 small head garlic - stem and dirt removed but kept in skin
- 3 Tablespoons extra virgin olive oil
- 1-1/4 teaspoons sea salt
- 1/2 teaspoon fresh cracked pepper
- Preheat oven to 425 degrees F. (My note: Line the cookie sheet with aluminum foil for easier clean up)
- Spread cauliflower onto baking sheet. Place lemons on the same pan, halves flat side down.
- Put garlic in a small foil packet and close.
- Roast garlic for 25 minutes; cauliflower and lemons for 40 minutes (My note: I found 40 minutes to be too long for the lemons, I would recommend 25 minutes for the lemons as well)
- Allow the garlic to rest in foil 10 minutes Then open packet and pop the garlic cloves out of their skins. Set aside. (My note: cut the top off the head of garlic to make this step easier)
- Allow cauliflower and lemon to cool 10-15 minutes. Once cool, squeeze lemons into a small bowl removing seeds.
- Using a food processor with the S blade, add cauliflower, lemon juice, roasted garlic, olive oil, salt, and pepper. Process until smooth, about 1-3 minutes. Scrape bowl and run again to incorporate small bits.
- Scoop into a serving dish or jar and refrigerate until cold. Serve with fresh vegetables or crackers
Danielle's Tip: Roasting the three main ingredients adds another level of flavor and gives the lemons a deeper concentrated taste. With that said, juice from un-roasted lemons will do just fine.