Roasted Cauliflower “Hummus” {paleo, AIP, vegan}

Roasted Cauliflower "Hummus" {paleo, AIP, vegan} | StrictlyDelicious

Yes. That’s a thing.

Lookit this. HUMMUS. Tasty hummus.

Without beans. Without legumes. Without nightshades of any kind.

It’s just straight roasted cauliflower. (Plus olive oil and garlic and stuff…)

Completely paleo. Completely vegan. Completely DELISH!!!

Roasted Cauliflower "Hummus" {paleo, AIP, vegan} | StrictlyDelicious

But Lina, why even make hummus? You can’t have pita bread/crackers/bread/carrots/celery/peppers/other things normal people dip into hummus!

True, but I can have crunchy delicious Plantain Chips!!! And those baby glories are OH-SO-GOOOOD with this cauliflower hummus.

Roasted Cauliflower "Hummus" {paleo, AIP, vegan} | StrictlyDelicious

This hummus is richly flavored by the caramelized cauliflower, a tiny bit spicy from the fresh garlic, healthy, and a wonderfully unique alternative to your familiar chickpea hummus.

After roasting the cauliflower, all you need is a 90-second whiz in a food processor and you have tasty, fresh “hummus” in minutes.

I am soooo excited about this legume-free goodness!

Roasted Cauliflower "Hummus" {paleo, AIP, vegan} | StrictlyDelicious

YUSSS. This is a healthy, vegan, paleo Superbowl dip all over the place.

Get down on it.

Roasted Cauliflower "Hummus"

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: About 1 1/2 cups of hummus

Ingredients

  • 1/2 head of cauliflower, broken into inch-sized florets
  • 1 teaspoon sea salt
  • 4 1/2 tablespoon extra virgin olive oil
  • 3 cloves of garlic
  • 1 tablespoon lemon juice
  • 1 tablespoon vegetable broth (or chicken broth if you don't need it to be vegan)

Instructions

  1. Preheat the oven to 400 degrees F. Line a large baking sheet with foil.
  2. Add the cauliflower florets, teaspoon of sea salt, and 1 1/2 tablespoons of the olive oil to a large bowl. Toss with your hands to evenly coat all of the florets with olive oil and sea salt.
  3. Spread the cauliflower florets in a single layer on the foil lined baking sheet, giving as much space in between the florets as possible.
  4. Place the baking tray in the oven and roast the cauliflower for 20-25 minutes, or until it's browning and caramelized. Remove from the oven and allow to cool.
  5. Add the roasted cauliflower, 3 remaining tablespoons of olive oil, garlic cloves, lemon juice, and broth to a large food processor. Cover and process on medium speed until everything is evenly combined and the mixture looks like hummus. Taste and add any additional ingredients to your tastes.
  6. Serve with plantain chips or your favorite dipping thing and enjoy!
http://www.strictlydelicious.com/roasted-cauliflower-hummus-paleo-aip-vegan/

Roasted Cauliflower "Hummus" {paleo, AIP, vegan} | StrictlyDelicious

Comments

  1. apelila says

    lol someone offered me some gluten free crackers the other day and I said no thanks…what would I do with them since I don’t eat cheese anymore?! Hmm wonder if I can still get those… If not I’ll have to make the “chips” as well. Thanks for sharing this, always looking for a way to liven up cauliflower a bit!

    • says

      Oooo, I hope you do find those crackers again! They’d be great with this hummus 🙂 But if not, there are so many veggie chip options you could make instead!

  2. Denise says

    Hurray! I’m sitting here eating some delicious liver pate with celery sticks & wishing there was another awesome dip for my veggies. This hummus recipe sounds awesome! And, of course, I’ll also have to make the chips, too! Thanks for your creativity.

    • Lori says

      Where did you find a good liver pate? Or is it from a recipe? If so which one?
      I have such a bare bones kitchen that making pate would be very difficult. It is also so hard to find good pastured pork around here in northern Utah.

      • says

        Hi Lori, sorry for the late reply! When I want liver pate, I sauté some onions, garlic and herbs in olive oil a pan until brown and then I add my chicken livers. I cook them, stirring often, until cooked through, and then I add a few tablespoons of white wine or broth. Add the ingredients of the pan to a blender or food processor with some fat (I prefer lard or ghee here) and blend until smooth. Season with salt, pepper, spices, etc. then spoon into a bowl and refrigerate until firm, or do what I usually do and enjoy immediately! 😀

      • Denise says

        My most favorite liver pate is from Sarah Ballantyne’s “Paleo Approach Cookbook”: Bacon and Bison Liver Pate, p. 152. I use regular beef liver or chicken livers. I can eat this with a spoon! Another recipe is from Sarah and Alaena Haber’s new “The Healing Kitchen”. Cherry Balsamic Pate on p.278 was a surprise for me. I couldn’t imagine what the pate would taste like by adding a bag of cherries to the mix. I was pleasantly surprised with a yummy pate with just a hint of cherry flavor.

        I hope you enjoy these as much as I do!

        • says

          Ooo Denise, GREAT call!!! I don’t have either of those books but I love and respect those women and their incredible culinary creativity! I bet those recipes are phenomenal; thanks for providing those suggestions!

Trackbacks

  1. […] Try this paleo popcorn chicken with a simple honey mustard or pesto mayo dipping sauce. For an AIP-safe dipping sauce, try mashing roasted garlic with a little olive oil and a splash of lemon or balsamic. You could also try these with some AIP hummus! […]