About the Recipe
Cauliflower is a powerhouse among cruciferous vegetables, packed with vitamins and minerals. It’s especially high in vitamin C and vitamin K, and also provides fiber, folate, potassium, and choline - a nutrient essential for many body processes. Naturally low in calories and fat, cauliflower supports digestion, liver health, and overall cellular function. It’s also rich in antioxidants and plant compounds like sulforaphane and glucosinolates, which are known to help protect the body by calming inflammation.
Ingredients
600g cauliflower broken/cut into florets of roughly equal size
4 tbsp olive oil, split in half
1-2 garlic cloves, chopped/crushed
4 tbsp/60g Tahini
1 tsp salt
1 tsp black pepper
1 tsp lemon juice
Preparation
Preheat oven to 200°C and line a baking tray with baking paper.
Roughly break/cut the cauliflower into florets of equal sizes, then transfer to prepared baking tray. Drizzle over 2 Tbsp olive oil then season with salt and pepper, to taste. Roast for 20-25 minutes (200°C) until golden brown and soft, then allow to cool slightly.
Add the chopped/crushed garlic to a food processor.
Add the roasted cauliflower to the food processor, reserving a few small roasted cauliflower florets for garnishing, if desired. Add in 2 Tbsp olive oil, tahini, salt, cumin and lemon juice and blend until it reaches your preferred consistency. Add extra olive oil and lemon juice to loosen if needed, or to taste if you like lemony hummus.
Transfer to a serving bowl.
Garnish with reserved cauliflower florets, a drizzle of extra virgin olive oil and parsley then serve either warm or cold with crudites, super seed crackers or tortilla chips.