Cauliflower really is a wonder vegetable. I have never come across a vegetable that has so many applications in cooking and also has such amazing rich nutritional value.
People rave about how good broccoli is for you - and it is - but it really has limited applications compared to cauliflower. You can eat cauliflower raw, add it to salads, roast it, rice it (yes I said rice it) and even purée it for a healthier version of mashed potatoes. Can't do that with broccoli...nope.
On top of its versatility, this this cruciferous veggie is low in fat, low in
And its pretty. Whether you roast this brassica whole (really delicious), cut it into steaks, break into florets to substitute for wings, cauliflower just looks well..like a flower. Ok...maybe a brain flower but a flower none the less. Cauliflower also comes in white, orange, purple and green. Broccoli? Um...green. Cauliflower wins!
Today I am exploring yet another way you can use your cauliflower....as a base for hummus. For anyone who is trying to go full-on Paleo, or reduce their carbohydrate intake or if you are just plain allergic to chick peas, this is a great recipe to try.
Ingredients:
1 head of cauliflower cut into florets
⅓ cup tahini1 clove garlic, peeled and chopped finely
3 tablespoons lemon juce
½ - 1 teaspoon sea salt, to taste
Directions:
Preheat oven to 450 degrees. Line a cookie sheet with a silpat mat or spray with cooking spray.
Place cauliflower florets on baking sheet, and spray with a bit of cooking spray and a sprinkle with some good quality sea salt.
Roast in oven until tender and caramelized, about 30-35 minutes depending on the degree of caramelization you are looking for. I like to go longer on mine....maybe even to 40 minutes. Remove from oven and allow to cool completely.
Process until mixture is smooth and has the consistency of a commercial hummus. If you find your mixture is too thick, add water a tablespoon at a time to to thin to the desired consistency.
Taste and adjust seasonings if needed.
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