No more hummus.
My roomies are on strike. And judging by the four tubs I have sitting in the fridge, I guess I can see why. But, I loooove it. And since going vegan, it's such a quick and easy snack. I've tried to sneak it in by dressing it up in different flavors, but they're on to me. Game over, my little Greek friend. We'll try again next weekend.
Until then, I'm obsessing over a new love. Roasted cauliflower. Have you had it? You should. It's like a superhero. Depending on how you cook it, it becomes new things. New delicious things. It's a great healthy alternative to mashed potatoes, hummus, potato chips and more. My mouth is watering. Let's move this party to the kitchen.
This recipe I originally adapted from here. It's amazing, just punched up with a little more flavor.
HEALTHY ROASTED CAULIFLOWER DIP
- 1 head of cauliflower (Maybe more if you're like me and eat your way through making dip)
- 6 cloves of garlic
- 1 can of Great Northern beans (or other white beans), drained
- 1 1/2 tsp of Thyme
- 1 tsp lemon juice
- 1/4 tsp of sea salt
- 4 tbsp Olive oil
- Preheat your oven to 350 degrees.
- Chop up your head of cauliflower into small pieces.
- Then, throw them into a bowl and toss with 2 tbs Olive oil until well coated.
- Transfer the cauliflower bites to a foil covered baking sheet and bake for 25 minutes, flipping them half way through cooking time.
- Smell the goodness coming from the oven and sneak in there and taste one or two. Or ten.
- Break out your handy dandy food processor. Toss in the roasted cauliflower, beans, garlic, lemon juice, Thyme and salt. Pulse until well combined. Stop and taste some more.
- Drizzle a little bit of Olive oil on your dip and serve with crusty bread or chips.
- Double dip when no one's looking.
It may look like hummus, but it is not. It's dip. That kind of tastes like hummus.
More time quibbling over semantics is less time eating so let's just agree that I win.