When I spied the most beautiful purple cauliflower at the farmers market, I knew I needed to do something to highlight that beautiful purple color. Therefore, I adapted this Kitchn recipe to make a hummus– YUM.
- 1 clove of garlic, minced
- 5 tablespoons olive oil
- 1 purple cauliflower (about 1 1/4 pounds), cut into florets
- lemon juice [between a 1/2 lemon and a full one, based on your taste]
- 1 tbsp tahini
- kosher salt
- Freshly ground black pepper
- Position a rack in the middle of the oven and preheat to 400°F. Line a baking sheet with aluminum foil.
- In a medium bowl, combine the cauliflower and 2 tablespoons of the olive oil, and season with salt and pepper. Toss until the cauliflower is well-coated. Spread the cauliflower on the lined baking sheet without overcrowding. Roast the cauliflower on the middle rack for about 20-30 minutes. Check its doneness starting at about 20 minutes (till the cauliflower is browned and well roasted).
- Transfer the roasted cauliflower to a food processor. Add the remaining 2 tablespoons olive oil, lemon juice, garlic, and tahini. Pulse until completely smooth and spreadable, 3 to 4 minutes. (If it is still chunky after a few minutes of blending, try adding a tablespoon or two of water or a little more oil.) Taste and add more lemon juice, tahini, or olive oil as desired.