In this hummus-inspired dip, roasted cauliflower takes the place of chickpeas making it a low-carb, full-flavored spread. A whole head of garlic roasts along with the cauliflower, adding an irresistible caramelized sweetness to the spread.
Served with pita bread or chips and a handful of fresh vegetables, this cauliflower hummus makes a terrific snack or light meal on its own.
As soon as I saw the description and the recipe for roasted garlic cauliflower hummus in the new Skinnytaste cookbook, I was sold. Fortunately, I was planning to grocery shop the following day so I didn’t have long to wait to make it.
This dip is so good! My friend Anna came over to hang out the evening after I made this and between the two of us, we nearly polished it off. I love cauliflower and roasted garlic, and I really like hummus too. So, this flavor combination was a complete and total win for me.
My friend Gina’s newest cookbook, Skinnytaste Simple: Easy Healthy Recipes with 7 Ingredients or Fewer, arrived a couple of weeks ago and almost immediately I sat down to flip through it. I have at least a dozen recipes bookmarked already and I can hardly wait to try them all.
This Shortcut Shrimp Ramen was a must-make as soon as I spied it in the book. I had shrimp in the freezer, mushrooms in the fridge, and ramen noodles in the pantry. I’m happy to tell you that the ramen made for an excellent lunch that same day.
Cauliflower Hummus Recipe
You’ll need the following ingredients to make this recipe:
- olive oil
- lemon juice
- kosher salt and paprika
Roasted Cauliflower Hummus
Roasted cauliflower dip is a hummus-like savory spread that transforms ordinary cauliflower into a gourmet delight. Fresh cauliflower florets are roasted to perfection, imbuing them with a deep, caramelized flavor and a hint of smokiness.
The roasted cauliflower is then blended with roasted garlic, tahini, and a bit of lemon juice. The resulting dip boasts a creamy, airy texture and a rich, robust taste profile, marked by the sweet nuttiness of cauliflower and the bright freshness of lemon.
Roasted Garlic Hummus
Roasted garlic. Just adding those two words to a recipe takes it up a notch. Have you roasted garlic before?
I have no idea why it intimidated me, but until about ten years ago, I’d never even tried doing it. (Lucky for all of us, roasting garlic is about the easiest thing ever to do and you’re going to love it!)
As soon as I realized this was a hummus recipe with roasted garlic, I was all over it. Roasted garlic hummus is my all-time favorite variety of hummus and combining that with roasted cauliflower? Oh, yes PLEASE!
I’m clearly a garlic lover, as any 5-minute perusal of this website will confirm. However, roasted garlic has its own kind of special deliciousness.
All you need to do is wrap up a head of garlic in foil and toss it on the pan with the cauliflower. Seriously, that’s all there is to it.
Roasted Cauliflower Recipes
Crispy cauliflower, toasted bread crumbs, and nutty, savory parmesan are wonderful together in this scrumptious side. This Roasted Garlic Parmesan Cauliflower is snackable right off the pan!
Want to elevate roasted broccoli and cauliflower to a whole new level of deliciousness? Try tossing them with oil, garlic, and a dash of smoked paprika before roasting them together to tender-crisp perfection.
Crispy Cajun Cauliflower brings a kiss of heat to this tasty, slightly crunchy side dish. Season cauliflower steaks with the cajun seasoning and make it a meal.
Packed with bold, tangy flavor and just a hint of heat, this BBQ Roasted Cauliflower is sure to be the star of your next meal.
- 1 large head of cauliflower cut into florets, about 20-24 ounces
- 5 teaspoons olive oil divided
- 1¼ teaspoon kosher salt divided
- 1 head of garlic
- ⅓ cup tahini
- 2-3 tablespoons fresh lemon juice adjust to taste
- ½ teaspoon smoked or regular paprika
- chopped fresh Italian parsley for serving
- Preheat the oven to 400°F. Place the cauliflower on a large sheet pan and drizzle with about 2 teaspoons of olive oil. Sprinkle with 1 teaspoon of salt and toss with your hands to coat.
- Slice the top ¼-inch off the head of garlic. Place the garlic on a small sheet of aluminum foil and drizzle with 1 teaspoon of olive oil. Wrap the garlic in the foil and place it on the baking sheet with the cauliflower.
- Roast the cauliflower and garlic for about 20-25 minutes, stirring the cauliflower halfway through, until the cauliflower is tender, slightly crisp, and lightly browned on the edges.
- Remove the tray with the cauliflower from the oven and return the foil-wrapped garlic to the oven for an additional 15-20 minutes until it can be easily pierced with a fork.
- Remove a few small pieces of cauliflower from the tray and set aside for garnish. Transfer the remaining cauliflower to the bowl of a food processor.
- Remove the garlic from the oven and unwrap the foil. If it is cool enough to handle, use your fingers to squeeze the roasted garlic out of the clove and into the food processor. You can also use the tines of a fork to pull the cloves out separately if it is still hot.
- Add the tahini, lemon juice, 2 teaspoons olive oil, and ¼ teaspoon salt to the food processor with the cauliflower and garlic.
- Process until creamy and airy, about 5 minutes, pausing occasionally to scrape down the sides. Add 3-4 tablespoons of cold water, as needed, to help the mixture become creamy.
- Transfer to a wide, shallow bowl and sprinkle with paprika. Garnish with parsley and the reserved cauliflower. Finish with an additional drizzle of olive oil, if desired. Serve immediately with pita wedges, crackers, or assorted fresh vegetables for dipping.