I’ve been using cauliflower a lot the last few years and have found it to be so versatile. In different forms it becomes an excellent substitute for other foods. Here, I use roasted cauliflower as a stand-in for chickpeas in the traditional hummus. When planning new recipes, I like to do a lot of research, compare other recipes, add my own influences and time-tested techniques, and synthesize them into my own. Cara Mangini’s recipe is a great starting point.
- Cook Time
- Prep Time
- 1 head cauliflower
- 1 tablespoon olive oil
- Sea salt and pepper to taste
- 2 tablespoons tahini (sesame paste)
- 2 tablespoons chopped parsley
- 1 tablespoon lemon juice
- 1 teaspoon honey
- Garlic clove (1-2)
1. Cut a head of cauliflower into pieces of equal size so they roast evenly. Toss with olive oil, kosher salt, and pepper. Roast on a foil-lined sheet at 450°F around 40 minutes until tender and caramelized. (When roasting vegetables, I err on the side of caution in checking frequently to avoid burning, and turning them over once or twice during the roast.)
2. Puree tahini, parsley, lemon juice, parsley, and garlic in a blender or food processor (my high-powered blender made it incredibly smooth; a food processor would be better for a chunky texture).
3. Taste and adjust ingredients as necessary. If you want a thinner consistency, blend in more olive oil. For a finer presentation, you can strain in a chinois.