Let’s get something straight…hummus is awesome. I have nothing against it (other than the fact that it is way too easy to polish off half of a container by yourself if you’re not careful). The reason I decided to experiment with this recipe is twofold. One-we don’t eat legumes anymore, so that means hummus is out. Two-I pretty much consider cauliflower to be my own personal plaything and I will do with it whatever I choose. I still get surprised at the things I am able to pull off with cauliflower. (If you haven’t seen my Almond Joy Candies using cauliflower as the filling, than you cannot possibly know how amused I get when I Houdini this cruciferous veggie into completely different things). I can pretty much fool almost anyone with my cauliflower antics. How do I know…well- my husband has a cauliflower radar. He’s not a fan of my beloved vegetable. So if I can fool him, you can certainly have some fun with your veggie-hating clan. This dip ends up being lower in carbs and calories with loads of health benefits.
And why do I love this veggie oh-so-much? It’s a powerhouse of nutrition rich in carotenoids, lutein, vitamins C, E, K, and folate, as well as fiber. It has anti-inflammatory effects, antiviral and antibacterial effects, can inactivate carcinogens, and inhibit tumor growth.
My family thinks this tasted just as good as hummus. I did too! Let me know what you think!
- Prep Time : 5 minutes
- Cook Time : 35 minutes
- Yield : 8-10
- Preheat oven to 400 degrees F.
- Spread florets across a nonstick baking sheet and spray with cooking spray. Sprinkle with garlic powder.
- Roast for 35 minutes. Remove and cool.
- Place in a food processor with remaining ingredients and process until smooth, or the texture of hummus.
- Spoon into a bowl, and serve. (You could drizzle olive oil on top).