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". Naturally Gluten Free.

Skip Straight to the Recipe

~recipe updated, first published way back in 2013~
~more recently updated recipes~

Cauliflower, It's a Real Chameleon.

Cauliflower mimics the texture of rice in Cauliflower Spanish "Rice" and Mexican Cauliflower "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. See what I mean? Cauilflower is a chameleon!

But Does Cauliflower Really Substitute for 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.

For the 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 traditional but Crazy-Smooth Crazy-Good 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 all laughed that her blog should be called "Hummus Heaven" or somesuch. Ha! Over the years, I may well have created my own heaven-like collection of hummus recipes! Do enjoy!

---

RECIPE for CAULIFLOWER HUMMUS

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.

ALANNA's TIPS & KITCHEN NOTES
After the fact, I noticed that my two favorite recipes for hummus also include garlic. That would be a great addition here too. Use 1 to 2 cloves and process them first with just the salt, before adding the other ingredients for processing. To yield a whole pound of cauliflower florets, you'll need to start with a head weighing 25-33% more. 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.

TODAY'S VEGETABLE RECIPE INSPIRATION Adapted from Joyful Abode who adapted it from Practical Paleo: A Customized Approach to Health and a Whole-Foods Lifestyle by Diane Sanfilippo.

NUTRITION INFORMATION Per 1/4 cup: 92 Calories; 7g Tot Fat; 1g Sat Fat; 0mg Cholesterol; 316mg Sodium; 6g Carb; 2g Fiber; 2g Sugar; 2g Protein. WEIGHT WATCHERS POINTS Old Points 2 & PointsPlus 2 & SmartPoints 3 & Freestyle 2 CALORIE COUNTERS 100-calorie serving, 1/4 cup; 50-calorie serving, 2 tablespoons.

---

Still Hungry?

NEVER MISS A RECIPE!

For "home delivery" of new recipes from A Veggie Venture, sign up here.
Once you do, new recipes will be automatically delivered straight to your e-mail In Box.

THIS WEEK, ELSEWHERE

KITCHEN PARADE, my food column LAST WEEK
Irish Spiced Fruitcake

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

SEASONAL EATING: THIS SAME WEEK ACROSS THE YEARS

Cauliflower-Broccoli Cheddar Horseradish Gratin Roasted Parsnips with Pine Nuts Cream of Celery Soup Fragrant Roasted Beets Beet & Walnut Salad Zucchini Lemon-Honey Salad Zucchini Moons with Mint & Parsley Microwave Green Beans with Tomatillo Salsa Dressing Green Chutney Reuben Casserole (< leftover corned beef?) Carrot Cake Cupcakes Roasted Broccoli with Lemon & Garlic Sushi Salad Crustless Quiche with Roasted Peppers (< this week's healthy favorite!) Cauliflower Hummus Creamy Spinach with Artichokes (< a great choice for Easter!) Falafel Burgers (Lentil Burgers)

MORE FAVORITE CAULIFLOWER RECIPES

~ 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, 2018 & 2019 (repub)