The cauliflower craze continues unabated. Is there anything this vegetable cannot do? I confess I haven’t tried the cauliflower pizza crust yet, but I know it’s out there. Seriously, this brassica is taking over the world. And apparently I approve.
I was inspired by this recipe from heartbeetkitchen.com, and was also slightly suspicious that I would be able to achieve Amanda’s creamy texture without a high-powered blender. I was partially right, at least from a cursory photo comparison, but I really don’t think my version of this spread is lacking in terms of texture. The roasted cauliflower and tahini are natural partners, and a bit of salt and lemon juice brighten things right up. Next time I might try adding some parsley, or chili, for a bit of flavor contrast.
- 1 medium head of cauliflower, cut into florets
- 2 tablespoons olive oil
- S&P
- ¼ cup tahini
- juice of ½ a lemon
- splash of water
- Roast the cauliflower: heat your oven to 400F/200C. Line a baking sheet with parchment paper. Spread the cauliflower on the paper, toss in the olive oil, and season with salt and pepper. Bake for 20-25 minutes, or until caramelized in places.
- Reserve a few small bits of roasted cauliflower for topping. Add the cauliflower, tahini, lemon juice, and a splash of water to a blender or food processor. Blend everything until smooth and creamy. Taste and adjust seasoning - add more lemon or salt if you need to.
- Scrape the hummus out into a bowl, and top with the reserved cauliflower and a splash of olive oil, if desired.