32 minutes ago
Tuesday, October 7, 2014
I am always happy to use my favorite vegetable in a new recipe.
Here we are going to roast a head of cauliflower and mix it with some tahini paste, herbs, walnut oil and sea salt.
Sprinkle some sesame seeds on top and serve on pita chips, crackers or with crudite.
Make this dip for your next party, it's a great fall dip and it makes a lot.
Roasted Cauliflower Hummus (adapted from Food & Wine):
1 head of cauliflower, cut into florets
olive oil & kosher salt
1 tbsp minced fresh ginger (optional)
1 1/2 teaspoons ground coriander
3 tablespoons tahini (sesame) paste
1 tbsp of walnut oil or more
3 tablespoons fresh lemon juice
3 tablespoons chopped cilantro
sea salt for finishing & black pepper
sesame seeds for garnish
pita bread or chips, for serving
Lay out the cauliflower on a baking sheet and drizzle w/ olive oil and kosher salt.
Roast at 425F for about 25 minutes, turning half way.
Place the roasted cauliflower in a large bowl and add in the rest of the ingredients.
Drizzle in some walnut oil, just enough to make it the right consistency.
You can prepare this in a food processor, but why take out the food processor and dirty it?, then you have to wash all the components (a chore I hate!).
So, genius idea is to puree it with a hand held immersion blender, which takes all of one minute (and is easy to wash!).
Garnish with fresh cilantro and toasted sesame seeds.
Serve w/ pita chips or your favorite chip/cracker.