Chef Annabelle focuses on providing delicious & ethically responsible food.
This cauliflower hummus makes for a delicious snack, enjoy with pita chips, good bread and loads of raw veggies.
1 large head of cauliflower
4 tbsp olive oil
salt & pepper to season
2 tbsp tahini
1 tbsp lemon juice
1 tbsp maple syrup (or agave)
1 garlic clove
Toss 1 large head of cauliflower, cut into florets and slightly damp from rinsing, in 3 tablespoons of Maison Orphee olive oil, salt, and pepper.
Roast the florets on a baking sheet at 450°F, covered tightly with foil, for about 12 minutes, until they begin to soften. Uncover and continue to cook another 10 minutes, until the cauliflower begins to brown.
Turn the florets and roast another 10 to 12 minutes, until they turn deep golden-brown in places and become completely tender. (The cauliflower should be caramelized, nutty, and sweet.)
Blend the cauliflower in your Vitamix with 2 tablespoons tahini, 1 tablespoon lemon juice, 1 teaspoon sweetener, and a pinch of sea salt. Grate 1 small garlic clove (or enough to taste) directly into the mixture with a Microplane Garlic Slicer; blend and stream in 1 tablespoon Maison Orphee olive oil.
Scrape down the sides of the bowl as needed and blend until smooth. Adjust salt and lemon juice to taste. Blend in more olive oil or a splash of water for a thinner consistency.
Roughly cut the cauliflower into equal-sized pieces so they roast evenly. There is no need to waste time cutting perfect florets, as you will puree them.