Perhaps you’ve gotten in the habit of always preparing a veggie the same way until one day, quite unexpectedly, your eyes open to new possibilities you haven’t considered before. You begin to see an old favorite in a new light.
That’s how I felt when I tried Cara Mangini’s Roasted Cauliflower Hummus recipe.
Cauliflower and I had worn a rut in our relationship. We had lost the chemistry that keeps things fresh and surprising in the kitchen. We needed to spice things up.
So . . . I decided to get back to basics. I gently caressed some florets with olive oil, then tossed them with salt and pepper and spread them on a baking sheet. Next, I moved to the oven where I roasted them slowly at high heat to coax out their hidden caramelized sweetness.
After the heat had softened their resistance, I pureed them with a mix of tahini, lemon juice, garlic, a little honey, and a touch more olive oil before finishing strong with a surprise kiss of smoked paprika.
If you’re ready to reignite your relationship with cauliflower, be sure to whip up a batch of this sexy hummus. You’ll never look at cauliflower the same way again.
*Many thanks to ceramic artist Pandora Nash Karner for this beautiful, handmade bowl. Her one-of-a-kind ceramics elevate the presentation of any dish on your table.
CARA MANGINI’S ROASTED CAULIFLOWER HUMMUS
Printable recipe: roasted-cauliflower-hummus
- (1) medium-size head organic cauliflower
- Olive oil
- (2) tablespoons tahini
- (1) tablespoon fresh lemon juice
- (1) teaspoon honey
- 1/4 teaspoon smoked paprika
- (1) garlic clove, grated
- ground sea salt and pepper
- Preheat oven to 450.
- Rinse the cauliflower, remove stem, and break into florets. Place in a mixing bowl and douse with olive oil plus generous grinds of salt and pepper.
- Lay florets on a parchment-lined baking sheet and cover tightly with foil. Roast on center oven rack for 12 minutes until they begin to soften.
- Uncover and continue roasting another 10 minutes (the cauliflower should begin to brown). Turn the florets and roast another 10-12 minutes until they are golden-brown and completely tender.
- Remove the caramelized florets from oven and transfer to a food processor. Add tahini, lemon juice, honey, smoked paprika and a pinch of sea salt. Grate the garlic clove (or more to taste) directly into the mixture with a microplane.
- Blend the mixture while streaming in 1-2 tablespoons of olive oil, stopping to scrape down the sides of the bowl, until pureed.
- Taste and adjust salt and lemon juice. Blend in more olive oil or a splash of water for a thinner consistency.
Cover and chill in the refrigerator to develop flavors. Serve with assorted raw veggies, crackers, bread sticks, or whatever sounds good!