Roasted Gar­lic Cau­li­flower “Hum­mus”

Eating Naturally - - What To Eat -

SERVES 6 | SERV­ING SIZE: 2 TO 3 TA­BLE­SPOONS 1 medium head cau­li­flower, cut into flo­rets 4 or 5 cloves gar­lic, peeled 1/3 cup tahini 4 ta­ble­spoons olive oil, di­vided 1 to 2 ta­ble­spoons fresh lemon juice Salt, to taste

Pre­heat the oven to 400 de­grees. Line a rimmed bak­ing sheet with parch­ment. Toss the cau­li­flower flo­rets and gar­lic with up to 2 ta­ble­spoons of olive oil in a large bowl, then spread them on the bak­ing sheet. Sprin­kle lightly with salt, then roast for 40 min­utes, turn­ing half­way through. Let the cau­li­flower and gar­lic cool slightly, then trans­fer to a food pro­ces­sor. Process the mix­ture un­til smooth, then pulse in the tahini, 2 ta­ble­spoons olive oil, lemon juice, and a pinch of salt. If the mix­ture seems too thick, add up to a ta­ble­spoon of wa­ter to thin it to the de­sired con­sis­tency.

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