Support for LAist comes from
We Explain L.A.
Stay Connected

Share This


A Simple Recipe To Make Roasted Cauliflower Hummus

Photo by Krista Simmons/LAist
Stories like these are only possible with your help!
You have the power to keep local news strong for the coming months. Your financial support today keeps our reporters ready to meet the needs of our city. Thank you for investing in your community.

Cauliflower has become quite popular as of late, almost reaching cult status of kale. We've used the cruciferous veg to make gluten-free pizza crusts, roast it for an aloo gobi-type dish, as a substitute for vegan hot wings, and, now, as a substitute for hummus.

While perusing the new fall menu at Stella Barra, we noticed cauliflower hummus added to their app menu, and ever since, we've been wanting to take the idea for a spin in our own kitchen. (We've yet to try his version, but if it's anything like the rest of the veggies on Jeff Mahin's menu, chances are it's aces.)

There's not much different from cauliflower hummus and traditional Israeli hummus. The ingredients are basically the same, save for the roasted cauliflower—which in and of itself is a wonderful fall dish. Some recipes call for it blanched, but I love the caramelized, toasty flavor of the roasted version. Combined with some olive oil, salt, pepper, and cumin, it's delicious enough to eat on its own, but even more fantastic in a dip. And it's lower in calories and higher in fiber than the original version.

Here's how it's done:

Support for LAist comes from


1 head of cauliflower, cut into florets
3 tablespoons olive oil, plus 2 more for roasting cauliflower
2 tablespoons lemon juice
1/3 cup tahini
2 cloves garlic
1 tablespoon water
kosher salt


In a mixing bowl, toss cauliflower with 2 tablespoons olive oil, cumin, and kosher salt. Make sure the florets are evenly coated. Place the cauliflower on a rimmed baking sheet, then bake at 350 degrees for about 30 minutes, or until the cauliflower has caramelized and tender with a golden brown color. (Don't worry if some of the smaller florets look too toasty, they will taste fantastic!)

Let the cauliflower cool, then add it to a food processor with tahini, lemon juice, 3 tablespoons olive oil, garlic, and water. Puree, then add salt and pepper to taste. If the consistency seems too thick, add a bit more water. You can garnish with pomegranates, if you've got em, as well as some cilantro or parsley and another drizzle of olive oil. Serve alongside fresh veggies, pita, or crackers.