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Cauliflower Heads
, cut into florets
Garlic Cloves
, roughly chopped
Avocado Oil
Sea Salt & Black Pepper
, to taste
Tahini (Sesame Seed Paste)
Olive Oil
Lemons
, juiced

Cauliflower Hummus

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 40 min
Servings: 2 c.
Equipment: Oven & Blender | Food Processor
  • 1 Cauliflower Heads, cut into florets
  • 4 Garlic Cloves, roughly chopped
  • 2 tbsp. Avocado Oil
  • 1/4 tsp. Sea Salt & Black Pepper, to taste
  • 1/2 c. Tahini (Sesame Seed Paste)
  • 2 tbsp. Olive Oil
  • 2 Lemons, juiced
  • Preheat the oven to 425°F.
  • In a medium-size bowl, toss the cauliflower and garlic with 2 tablespoons of the avocado oil, plus salt and pepper.
  • On a large baking sheet lined with parchement paper, pour the contents of the bowl and cook for 30 minutes, until cauliflower is tender.
  • Remove the cauliflower from the oven and transfer it to a food processor or blender.
  • Add 2 tablespoons of olive oil, tahini, lemon juice, and garlic, and blend until smooth.