A bean-free version of everyone's favorite spread.
Ingredients
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
Instructions
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.
Recipe by The Bright Kitchen at https://www.thebrightkitchen.com/cauliflower-hummus/