Roasted Cauliflower Hummus - to try

 

• 1 medium head cauliflower, cut into florets (6 cups/690g)
• 1/4 cup (60ml) extra-virgin olive oil, plus more for serving
• 1/3 cup (60g) hulled tahini, plus more to taste
• 3 tablespoons fresh lemon juice, plus more to taste
• 1/2 teaspoon minced garlic, (1/2 clove)
• 1/2 teaspoon Celtic sea salt, plus more to taste
• 1/8 teaspoon smoked paprika
• Pinch of cayenne pepper
• 1 tablespoon chopped flat-leaf parsley, to serve

1. Preheat the oven to 400°F, and line a large baking tray with a silicone liner or parchment paper.

2. Toss the cauliflower florets with 1 tablespoon of the olive oil and a pinch of the salt, and lay out on the prepared baking tray.

3. Roast the cauliflower for about 30 minutes, turning occasionally, until the cauliflower is tender and starting to brown.

4. Transfer roasted cauliflower, remaining olive oil and sea salt, and the other ingredients to blender in the order listed. Blend on high for 30 to 60 seconds using the tamper until well combined and to your desired consistency. (You may need to stop the machine and scrape down the sides of the container.)

5. Transfer hummus to a bowl, drizzle with olive oil, and garnish with chopped parsley. Serve with raw vegetables or Siete chips.

https://www.theblendergirl.com/recipe/roasted-cauliflower-hummus/#recipeCard