Roasted Cauliflower Hummus
Author: Nicole
Ingredients
  • 1 medium head of cauliflower (~ 2 pounds), cut into small florets
  • 6 medium garlic cloves, skins removed
  • 5-1/4 teaspoons extra virgin olive oil, divided
  • 10 to 12 ounces plain nonfat Greek yogurt (see Notes)
  • 2 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon cumin
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon pine nuts, roasted
  • Garnish with a drizzle of extra virgin olive oil
  • Serve with raw vegetables and/or pita chips
Instructions
  1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
  2. Add cauliflower to a large bowl and toss with 2 teaspoons extra virgin olive oil. Season with Kosher salt and freshly ground black pepper.
  3. Place garlic cloves on a small piece of aluminum foil and drizzle with ¼ teaspoon extra virgin olive oil. Wrap aluminum foil around garlic to form a packet.
  4. Place cauliflower and garlic packet on a prepared baking sheet.
  5. Bake for 30 to 35 minutes until the cauliflower is golden brown and cooked through, and the garlic is soft. You may want to check the garlic sooner than 30 minutes.
  6. Let cauliflower and garlic cool for 15 minutes. (Alternatively, you can prepare the cauliflower and garlic up to a day in advance. Store in the refrigerator.)
  7. Place cauliflower, garlic, yogurt, 3 teaspoons extra virgin olive oil, tahini, lemon juice and cumin in the bowl of a large food processor. Pulse to combine and scrape down the sides with a rubber spatula.
  8. Process for an additional 2 minutes until smooth, adding a bit of warm water as needed. Season with Kosher salt and freshly ground black pepper.
  9. Transfer to a covered container and store in the refrigerator until ready to serve. Dip keeps for 3 days.
  10. Remove from the refrigerator 30 minutes prior to serving. Transfer to a shallow bowl, drizzle with extra virgin olive oil and sprinkle with pine nuts. Serve with raw vegetables and/or pita chips.
Notes
* I used two small containers of Fage 0% Greek Yogurt for a total of 10.6 ounces.
Recipe by Riegl Palate at https://www.rieglpalate.com/roasted-cauliflower-hummus/