• Melinda O'Malley Keckler

Cauliflower Hummus

Updated: Aug 20, 2019

Wow your crowd with this low-carb, high flavor appetizer. Oven-roasted cauliflower replaces the garbanzo beans in traditional hummus. (Which I also love.) I like to use organic ingredients, but that's certainly optional. I serve this in a 9-inch pie dish with a lemon wedge and a lettuce leaf as garnish. Topped off with Feta cheese crumbles, diced cucumbers and olives, this one is a healthy and delicious way to start a meal.


Healthy and bursting with flavors and textures, this appetizer is a must-try.


Cauliflower Hummus

By: Melinda Keckler, Crinkled Cookbook


One large or two small heads of organic cauliflower, cut into florets

2 tbsp olive oil

2 cloves garlic, crushed

4 tbsp tahini

2 tbsp fresh lemon juice

water, if needed to soften consistency of the hummus

salt and pepper, to taste

1 cup Feta cheese, crumbled

1/2 large cucumber, peeled and diced (I use English cucumbers)

1/2 cup sliced Kalamata olives


Naan bread or pita bread/chips. Or your favorite sturdy, mild bread, crackers or carrot slices.


Preheat oven to 400° - line a baking sheet with parchment paper and spray lightly with Pam. Place cauliflower in a large bowl and toss with the olive oil. Place cauliflower on baking sheet and bake for 40-45 minutes, until the cauliflower browns on the edges. Allow to cool for a few minutes while you get your food processor and the remaining ingredients ready for action.



Place cauliflower garlic, tahini, lemon juice and salt and pepper in a food processor. Blend until smooth and the consistency of traditional hummus add a few teaspoons of water - one at a time, if needed, and blend again. (You'll notice how the browned edges of the oven-roasted cauliflower creates great texture and eye-appeal.)


Place cauliflower mixture on a serving plate, or a pie plate, and top with Feta cheese, cucumbers and olives. Garnish with a wedge of lemon and a small leaf of lettuce. Dig in!





Serve with warm bread or chips.


Serves 6 as an appetizer.




This recipe was inspired by a great appetizer my husband and I had one night at a Boise restaurant. I had no idea what the recipe was but thankfully, the ingredients are simple and after a few times trying, I think I finally figured it out. :)



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I'm a busy mom and wife and I love to cook. I live in Idaho, and yes we do love our potatoes, but I'll feature all kinds of ingredients and inspiration from the Great Northwest here on the Crinkled Cookbook. 

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