Cauliflower Hummus

Instructions

1. Step 1

   Preheat the oven to 220°C.

   Cookware: oven

2. Step 2

   Cut the cauliflower into evenly sized florets.

   Ingredients used: 700.0 gr Cauliflower

   Cookware: Chef Knife, cutting board

3. Step 3

   Spread the florets on the baking sheet and coat them with 15 ml olive oil. Roast until tender and browned at the edges, turning once halfway through.

   Timer: 25 min (fixed)

   Ingredients used: 15.0 ml Olive Oil

   Cookware: baking sheet, oven, spatula

4. Step 4

   Let the roasted cauliflower cool briefly.

   Timer: 5 min (fixed)

   Cookware: baking sheet

5. Step 5

   Transfer the roasted cauliflower to the food processor. Add the remaining 30 ml olive oil, tahini, lemon juice, garlic, water, cumin, salt, and black pepper; process until smooth.

   Timer: 3 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 4.0 gr Fine Salt, 8.0 gr Garlic, 2.0 gr Ground Cumin, 45.0 ml Lemon Juice, 30.0 ml Olive Oil, 60.0 gr Tahini, 45.0 ml Water

   Cookware: food processor, spatula

6. Step 6

   Transfer the hummus to a serving dish and garnish with the paprika and parsley.

   Ingredients used: 1.0 gr Paprika, 8.0 gr Parsley

   Cookware: spatula