For the Roasted Cauliflower
1.5 pounds chopped cauliflower (about half of a large head)
1 small head garlic, peeled
2 T olive oil
1/4 tsp red pepper flakes
1/4 tsp salt
For the Hummus
16 oz (or 3 cups) of cooked chick peas
1/4 to 1/2 cup reserved liquid from cooking chick peas (if available, or water if you're using canned)
1/4 to 1/2 cup fresh lemon juice (about 2 large lemons)
1 tbsp tahini (optional)
salt to taste
- Preheat the oven to 400 and line a baking sheet with parchment paper. Toss the cauliflower, garlic cloves, olive oil, pepper flakes, and salt together in a medium bowl.
- Scatter cauliflower mixture onto prepared baking pan (try not to crowd, you want them to roast, not steam) and bake for about 20 minutes, until edges begin to brown.
- While cauliflower roasts, combine remaining ingredients in a food processor and process until smooth, adding water a tablespoon at a time to thin if necessary.
- When the cauliflower is finished roasting, add to remaining ingredients and process until you reach the desired consistency, reserving a few florets for garnish if desired. Taste and adjust for lemon juice and salt. Serve with a drizzle of olive oil.
Tip: Serve atop endive leaves for a super-sexy finger food/starter.
For more on the nutritional benefits of cauliflower, take a look at this Cauliflower Tabbouleh recipe.