Connie’s Smoky Cauliflower Hummus

Connie's Smoky Cauliflower Hummus
Print
Ingredients
  • • 1head cauliflower (1½ lbs to 2 lbs.), trimmed and cut into 2-in. florets
  • • 4 tablespoons MCT OIL
  • • About 1 tsp. smoked paprika
  • • 2 teaspoons Celtic Sea salt, divided
  • • ½ teaspoon ground cumin
  • • ¼ teaspoon red Chile flakes
  • • 1 tsp garlic powder
  • • 1 tsp onion powder
  • • 2 tbsp. lemon juice
  • • 3 tablespoons of Apple Cider Vinegar
  • • 3 tablespoons well-stirred Tahiti
Instructions
  1. Preheat oven to 450°. Put cauliflower florets in a large bowl and add 2 Tbls. oil, 1 tsp. paprika, ½ tsp. salt, the cumin, Chile flakes, and garlic. Toss to coat thoroughly.
  2. Spread florets evenly on a large rimmed baking sheet and roast, stirring once, until florets are cooked through and a little crispy, 18 to 20 minutes. Let cool.
  3. Put ½ cup water in a blender with roasted cauliflower and garlic powder, onion powder, lemon juice, Apple Cider Vinegar, remaining 3 tbsp. oil, the Tahiti, and remaining 1½ tsp. salt. Blend, adding more water if needed (up to ¼ cup) and scraping sides often, until you have a creamy purée, about 4 minutes (so this in 1 minute increments).
  4. Taste and add more salt or lemon juice if you like.
  5. Spoon into a serving bowl and sprinkle with a pinch of smoked paprika.
  6. Make ahead: Up to 3 days, chilled airtight.
Notes
Recipe by Connie Slusser

 

Comments are closed.

No part of this website or any of its contents may be reproduced, copied, modified or adapted, without the prior written consent of the author, unless otherwise indicated for stand-alone materials. You may share this website by providing a back-link or the URL of the content you wish to disseminate or you may quote extracts from the website with attribution to shapereclaimed.com. For any other mode of sharing, please contact the author directly. Commercial use and distribution of the contents of the website is not allowed without express and prior written consent of the author.