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Cauliflower and Artichoke Hummus with Roasted Garlic

I’ve been eating hummus for breakfast, lunch and dinner for almost eight years (not really, but you get the idea), so cutting it when I found out nightshades and legumes might be the causes of my inflammation and mysterious weight gain, was probably a shock to my system. But honestly, I don’t really miss hummus, I miss more the experience of dipping (pita bread) in a creamy sauce. I’ve tried the only cauliflower hummus before but I was not really convinced, but this time I’m onto something good.

A nutritious, lectin free spin an a Mediterranean staple

This combination of artichokes, roasted cauliflower, roasted garlic and tahini works really well, and even more with a touch of nutritional yeast. To me roasting the cauliflower with nutritional yeast and garlic, not steaming or boiling it, is essential for extra depth of taste. You may even throw some olives into the mix, but I decided to keep them out for color reasons. This was part of a bigger Mediterranean style meal, with a nightshade free greek salad, pita bread made with cassava flour, and sage mustard crispy chicken wings with green dipping sauce. Next day we had the same hummus with home made almond flax meal crackers. 

Cauliflower and Artichoke Hummus with Roasted Garlic

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By Claudia Curici Serves: Multiple
Prep Time: 20 Cooking Time: 40

Ingredients

  • 1 big head cauliflower, florets, washed and dried
  • few garlic cloves, unpeeled
  • 3-4 tbsps nutritional yeast
  • avocado oil for baking the cauliflower
  • Salt & pepper (for baking the cauliflower)
  • one, 9oz jar marinated artichokes, drained and pat dried
  • 1/4 to 1/2 cup extra virgin olive oil
  • fresh lemon juice, to taste
  • salt and pepper, to taste
  • 1/4 tsp mustard powder
  • 2 tbsp tahini
  • 3 roasted garlic cloves

Instructions

1

Preheat the oven to 375F.

2

Add the cauliflower florets to a baking sheet, drizzle with avocado oil, add nutritional yeast, salt and pepper and mix and coat well. Add the un-peeled garlic cloves in between the cauliflower.

3

Cook for about 40 minutes or until the cauliflower gets a little bit of color. Take out and let cool.

4

Drain the artichokes and squeeze some of the water out, pat dry with a towel or paper.

5

Peel 3 of the roasted garlic cloves.

6

Add all the cauliflower, peeled garlic cloves and artichokes to a food processor and mix until pureed. Start adding the olive oil and continue to mix until you get a smooth texture. Add lemon juice, mustard powder, tahini, salt and pepper, pulse one more time. Transfer to a serving bowl or a glass storage container.

Notes

One hour total time might seem like a lot, but the 40 minutes the cauliflower and garlic are roasting in the oven you can use to do something else, so it doesn't really take one hour to make this simple dish.

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10 Comments

  • Reply
    Bobbie Mohr
    July 17, 2018 at 9:39 pm

    Thanks for posting all of this helpful information. I am going to start the cleanse reL soon. I am still reading the book and started buying some of the things I will need. The recipes look great!

    • Reply
      Claudia
      July 20, 2018 at 12:26 pm

      Thank you Bobbie, I’m happy I can be of help. Good luck and please keep us updated with your progress. <3

  • Reply
    Leah Bruhn
    July 23, 2018 at 5:14 pm

    Hi! I wondered if I could use frozen cauliflower instead of fresh? It is so hot here in AZ that I don’t like to turn on my oven to cook the cauliflower. Thanks,

    • Reply
      Claudia
      July 23, 2018 at 10:48 pm

      Hi Leah, I am personally not a fan of frozen cauliflower, I find it watery. I think the cauliflower needs to be dry and roasted for this to come out as I would like to. But feel free to experiment, you never know. I hope this helps xx.

  • Reply
    Catol
    August 3, 2018 at 2:58 pm

    I miss hummus so much. just what is nutritional yeast and why should I have it in my pantry? and what do you scoop it up with?

    • Reply
      Claudia
      August 3, 2018 at 5:01 pm

      Nutritional yeast is deactivated yeast and it’s used mainly by people not eating dairy and meat to enhance the flavor of their foods. It has a nutty / cheesy taste but don’t expect to truly replace dairy. It’s super reach in B vitamins so is a good addition to your diet, weather you are dairy restricted or not. I hope this helps.

  • Reply
    Leah Bruhn
    September 3, 2018 at 3:23 pm

    I made this today (I did end up roasting the cauliflower). Can I freeze the hummus? I would freeze it and then take it out when needed a thaw in the refrig.

    • Reply
      Claudia
      September 4, 2018 at 8:40 am

      Yes you can! Totally.

  • Reply
    Leah
    September 5, 2018 at 4:08 pm

    So delicious and easy to make !! I did end up freezing on container. My family is visiting next week and I want my sister to try this! Yum!!

  • Reply
    OD
    November 1, 2018 at 4:50 pm

    It’s absolutely delicious Follow the recipe and it turned out amazing. Thank you so much

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