Cauliflower Hummus

If you love hummus but want a lower-carb version, this recipe is for you! This recipe uses cauliflower instead of chickpeas, which gives the classic hummus recipe a fresh twist.

The texture and taste are surprisingly similar to the classic hummus that you know and love, but with an extra healthy kick from the cauliflower. This cauliflower hummus is easily digestible, full of micronutrients, and a great way to add more veggies to your diet.

If you’re following the Candida diet, you should know that this contains three different antifungal foods: the garlic, the olive oil, and the sesame oil in the tahini. All of the ingredients are good for maintaining a healthy gut and promoting balanced gut flora.

This is a great recipe to take out of the house in your lunch or to a picnic. It’s a quick and easy crowd-pleaser that can be prepared ahead of time for dinner parties or events. And you can add a dollop of cauliflower hummus on the side of your favorite dishes, including buddha bowls or our happy gut bowl.

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Cauliflower Hummus

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

 

Course: Snack

Author: Lisa Richards

Ingredients

• 1 large head of cauliflower
• 2 Tbsp. olive oil
• 1/2 cup tahini
• 1/2 tsp. sea salt
• 1/2 tsp. cumin
• 1 clove garlic (1/2 a clove if you are sensitive to garlic)
• Juice of 1 lemon
• 1/2 cup water
• Chopped parsley (as a garnish) 

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper or use a silicone mat. 

2. Cut cauliflower into quarters. Remove the core, and break the remaining pieces into florets. Cut the larger florets in half to ensure that all pieces are approximately the same size.

3. Toss cauliflower with olive oil in a large bowl. 

4. Place cauliflower pieces on a baking sheet and roast until tender and just starting to brown, 20 to 25 minutes. Let cool at room temperature.

5. Once the cauliflower cools add all ingredients to a food processor. Process until combined, scraping down the sides of the bowl as needed. 

6. Transfer into a bowl and drizzle with olive oil. Garnish with parsley if desired.

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