Easy & Meal-Preppable Roasted Cauliflower Hummus
This weekend, I was feeling really inspired to make my own homemade hummus. But, since I’m halfway through following my Stronger Ever After training & nutrition program, I was looking for simple alternative recipes that would work with my low carb days as a simple & meal-preppable snack. It seemed like such a long list of requirements, but luckily, one of my favourite wellness bloggers, Lisa Bryan of Downshiftology, had literally JUST CREATED the answer to my prayers.
And let me tell you, this Roasted Cauliflower Hummus ticks alllllllll the boxes.
Easy to make? Check
Low carb? Check.
Meal-preppable? Check.
Great for entertaining? Check.
Totally & almost impossibly addicting? Check, check and check.
Seriously, all you have to do is roast some cauliflower and pulse all the ingredients in a blender until smooth. (Yes - it's THAT easy!)
Although I switched a few ingredients to fit what spices I had currently in my pantry (I took out the coriander and tripled the amount of cumin), the result turned out beyond amazing. It’s smooth, creamy and packed with flavour. Plus, you can hardly taste the cauliflower at all! (I’ll be honest, once I got started, it was soooo hard to stop.)
You’ll be amazed you haven’t tried to make this sooner.
Recipe available below!
INGREDIENTS:
1 large head, Cauliflower Head, Large
0.25 cup(s), Tahini
3 tablespoon, Olive Oil, separated
2 tbsps, Water
1 lemon yields, Lemon juice, raw
0.5 teaspoon, Salt
1 tsp (2.1g), Ground Cumin
1 tsp, Pepper
1 clove, Garlic, raw
DIRECTIONS:
Preheat your oven to 400 degrees Fahrenheit.
After washing your cauliflower, cut into small florets and lay on a baking tray. Drizzle with 1 tbsp of olive oil and bake in the oven for 20 minutes.
In the meantime, place the remaining ingredients in a food processor, Vitamix or bullet blender.
Once cauliflower is slightly golden, remove from oven and throw into blender with the rest of the ingredients and blend until smooth and creamy.
Pour out into a bowl or storage container and garnish with your favourite toppings. (I used olive oil, fresh cracked pepper, chopped parsley and chilli flakes.)
Serve and enjoy!
MACROS:
Serves 6, calories per serving 258
This recipe was inspired by one of my favourite wellness bloggers, Lisa Bryan, of Downshiftology. You can check out her version of the recipe here!
PS - If you’d like to download a FREE printable Weekly Grocery List that will help you stick to your nutrition goals while still being able to enjoy the foods you love most, you can do so HERE!
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