At the beginning of the year I think I saw a headline declaring cauliflower is the new kale. I’m not sure who determines the “it” vegetable but it was probably time for kale to name a successor.
Trendy or not, I’ve always liked cauliflower. And lately, maybe through subliminal messaging, I have been try to use it in new ways, especially as a carb/grain alternative.
Part one: Hummus
For the hummus, the role of chickpeas aka garbanzo beans will be played by cauliflower.
Using steamed cauliflower worked OK, but I found that the flavor fell a bit flat. However, I found that roasting it brought out some richer flavors that were a better match for the lemon and tahini.
So, does it taste like “real” hummus? Well, it’s reminiscent of the “real” thing. The texture isn’t quite as smooth and the flavor is a little different. Although, I have to say I liked the nuttiness the roasted cauliflower added to the dish.
Even though it’s not exactly like the “real” thing, you might wonder: Will I make it again? The answer is: Absolutely.
- 1 small head cauliflower, broken into florets
- Olive oil
- 2 garlic cloves, coarsely chopped
- 1/3 cup tahini
- Juice of 1 lemon
- 2 tablespoons extra virgin olive oil
- Salt and pepper, to taste
- Preheat oven to 400 degrees Fahrenheit.
- Toss the cauliflower florets with some olive oil and spread out on a foil lined rimmed baking sheet.
- Roast in the oven for 20-30 minutes. Until the florets are tender and the edges golden.
- remove from oven and let cool.
- In a food processor, toss in the cooled cauliflower florets, garlic cloves, tahini, lemon juice and olive oil. Season with salt and pepper.
- Put on the lid and puree until smooth. If the mixture looks thicker than you;d like, feel free to add in a tablespoon or two of water to thin it out.
- Scoop the hummus into a bowl and enjoy with fresh vegetables.
In the meantime, you could always try making this Cauliflower “Pizza” Crust.