Cauliflower hummus

Photo: Simon Lambert
Photo: Simon Lambert
Cauliflower always surprises me  by just how versatile and delicious it is. This recipe was a hit in our family and one that I particularly like as it is a refreshing alternative to the traditional hummus.

Serves 4

½ head (700g) cauliflower, cut into florets
4-6 cloves garlic, peeled
80ml olive oil
½ tsp salt
1 tsp ground cumin
pinch smoked paprika
2-3 Tbsp fresh lemon juice
2 Tbsp tahini

To serve
2 cloves garlic, peeled and sliced thinly
2 Tbsp olive oil
small handful parsley, roughly chopped

Place a steamer basket over a pot of boiling water.

Add the cauliflower florets and garlic and steam until tender (about 15 minutes). Remove and allow to cool.

Place the garlic, oil, salt, cumin, paprika, 2 Tbsp lemon juice and tahini in a food processor and blend until a soft, silky and smooth. Taste and adjust if necessary. Spoon into desired bowl.

In a small saucepan, add the oil and garlic, heat until the garlic starts to go golden brown. Remove from the heat and pour over the cauliflower hummus. Sprinkle over the parsley and serve.


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