Roasted Garlic Cauliflower Hummus - Autoimmune Paleo

An excellent and creamy substitute for regular hummus, this Roasted Garlic Cauliflower Hummus is ideal for people on an Autoimmune Paleo diet. This healthy dip gains a rich, smoky flavor from roasting the cauliflower and garlic.

Ingredients:

• 1 medium cauliflower head, cut into florets
• 1 whole head of garlic
• 2 tablespoons olive oil
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• Salt and pepper, to taste
• Fresh parsley, for garnish optional

Instructions:

Start by heating the oven to 400F 200C

Cut the garlic heads top off to get to the cloves

Add a little olive oil, wrap it in foil, and set it on a baking sheet

Spread the cauliflower florets out on a different baking sheet and toss them in 2 tablespoons of olive oil

Put the cauliflower and garlic foil packet in the oven together

Roast for 30 to 35 minutes, or until the cauliflower is soft and slightly browned and the garlic cloves are soft and golden

Take it out of the oven and let it cool down

After the garlic cloves have cooled, take them out of their skins and put them in a food processor

The food processor should have tahini, lemon juice, extra-virgin olive oil, ground cumin and coriander, salt, and pepper

To make it smooth and creamy, scrape down the sides of the bowl as needed

There is a little water that you can add to the hummus if it is too thick

If you need to, add more salt, pepper, or lemon juice after tasting to adjust the seasonings

Put the Roasted Garlic Cauliflower Hummus in a bowl to serve

If you want, you can decorate it with fresh parsley

Use it as a dip for your favorite veggies or gluten-free crackers

Have fun