Cauliflower Hummus ♥ Featured

Authors: A Veggie Venture

Cauliflower Hummus ♥
Cauliflower Hummus ♥ Today's low-carb "hummus" recipe, made with (surrrrprise!!) cauliflower instead of chickpeas. And I have to say, cauliflower has done the impossible again, converting itself into something it's not, this time lower-calorie, low-carb hummus. Really, there's no telling the difference. Not just vegan, "Vegan Done Real". Cauliflower Hummus ♥

Cauliflower, it's a real chameleon. It mimics the texture of rice in Cauliflower Spanish "Rice" and the heft of potatoes in both Lighter Mashed 'Potatoes' and Cauliflower "Potato" Salad. Now here is cauliflower in hummus, a low-calorie, low-carb substitute for high-calorie, high-carb chickpeas.

And yes, side by side, someone paying extra-close attention would notice. But otherwise? I think not. Cauliflower fools our sense of sight, our sense of taste, even the all-important mouthfeel. This stuff is good, deserving of make-it-now status.

WORD DANCERS My dear friend Pille of the Estonian food blog Nami Nami, whose fresh, seasonal Nordic sensibility sends me s-w-o-o-n-i-n-g AND a reader both alerted me that in Arabic, "hummus" means "chickpeas" not "chickpeas mashed with tahini, garlic and a little oil". In deference, I've changed the recipe name to Cauliflower "Hummus" – in quotes. Thanks for the tip!

Who else likes to play with variations on traditional hummus? I'm addicted to my Simple Hummus but just look at the color in Pumpkin Hummus with Honey. Once upon a time in the early days of food blogging, a blogger made so many different kinds of hummus we laughed that her blog should be called "Hummus Heaven" or somesuch. Ha!


Hands-on time: 20 minutes
Time to table: 20 minutes but with a few hours for flavor melding
Makes 2 cups

About 1 pound (450g) cauliflower florets
2 tablespoons (62g) tahini
2 tablespoons good olive oil (or more to taste/texture preference)
Zest and juice (about 4 tablespoons) of 2 lemons
1/2 teaspoon cumin
1 teaspoon kosher salt
Pepper to taste

STEAM CAULIFLOWER Bring about 1/2" water to boil in a large covered pot with a steamer basket installed. Once it's boiling, arrange florets in a single layer, stems pointed down to take the heat more directly. Cover and let steam until a knife can be easily inserted into the thickest stem. Lift from water and let drain and cool for a minute or two.

WHIZZZZ Meanwhile, in a food processor, collect remaining ingredients. Add cauliflower and process until smooth. Taste and adjust seasoning as needed.

Cauliflower Hummus ♥ After the fact, I noticed that my two favorite recipes for hummus also include garlic. That would be a great addition here too.
Cauliflower Hummus ♥ To yield a whole pound of cauliflower florets, you'll need to start with a head weighing 25-33% more.
Cauliflower Hummus ♥ Would a one-pound bag of frozen cauliflower work? It just might! You'd only save about 2 minutes of prep time, it's really easy to clean and trim a head of cauliflower (photo tutorial). But still.

Irish Spiced Fruitcake

ST LOUIS POST-DISPATCH, my restaurant-recipe column LAST WEEK
Potato Gratin from Eclipse Restaurant

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~ Roasted Cauliflower ~
~ Whole Roasted Cauliflower with Lemon Vinaigrette ~
~ One-Skillet Cauliflower with Cheese ~
~ more cauliflower recipes ~
from A Veggie Venture

~ Cauliflower Salad with Fresh Herbs ~
~ Quick Cauliflower Soup or Quick Broccoli Soup ~
~ Lighter Mashed 'Potatoes' ~
~ more cauliflower recipes ~
from Kitchen Parade, my food column

A Veggie Venture is home of 'veggie evangelist' Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2013

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