Roasted Cauliflower Hummus
December has swept me up! It’s busy and it’s rainy and it’s the holiday time. I am spending more money, because PRESENTS (when you buy yourself new big gold hoops that counts as a present, right?) and I am also making a bit less money because it is the lull before the STORM of new January clients. Everything is going to even out, like it always does, but I am cleaning out my cupboards instead of buying new stuff in the meantime.
This has been a really fun process and I highly suggest you try it out. The hummus recipe below is a product of sprouted sunflower seeds, sriracha, nutritional yeast, and tahini, which have basically been in my cabinet since the dawn of time. I got the cauliflower out of a bargain bag at my local market (3 cups of the stuff was 99 cents, can’t beat that!) and went to town with my food processor. I hope you enjoy the results!
|Roasted Cauliflower Hummus|| |
- 3-4 cups cauliflower, cut into small florets
- olive oil or coconut oil spray
- ½ a lemon's worth of lemon juice
- 2 tablespoons sprouted sunflower seeds
- 1-2 tablespoons Sriracha hot sauce
- ⅓ cup tahini
- 2 tablespoons nutritional yeast
- 1 clove garlic (optional)
- water, as necessary to thin
- 1 teaspoon cumin
- salt to taste
- Preheat oven to 400 degrees. Spray a rimmed baking sheet with oil or cooking spray.
- Place cauliflower florets on baking sheet. Spray with additional oil or cooking spray. Roast for 30 minutes, stirring halfway through cooking time. Remove from oven and cool.
- Combine all ingredients in food processor. Process until smooth. Add water one tablespoon at a time for a thinner consistency, if desired.