Roasted Cauliflower Hummus

Roasted cauliflower hummus is a delicious chickpea-free version of hummus that’s low-carb, keto, paleo and Whole30 friendly. It’s creamy, savory, veggie-packed and I think you’ll love it just as much as my authentic hummus recipe.

Cauliflower Hummus

When it comes to hummus recipes I love them all. I love my authentic hummus recipe that’s spot-on with all the hummus I enjoyed in Israel. I love my antioxidant-packed roasted beet hummus that turns beige hummus a vibrant, electric pink. And I love this cauliflower hummus that trades chickpeas for roasted cauliflower, resulting in a low-carb hummus recipe.

So take your pick on hummus recipes, but if you’ve never tried cauliflower hummus before you should definitely give this recipe a try. It’s easily digestible (as it’s legume-free) and a great way to sneak more veggies into your daily routine.

MY LATEST VIDEOS

Cauliflower is one of my favorite vegetables as it’s incredibly versatile. You’ve seen me rice it and make cauliflower rice. And you’ve seen me mash it and make cauliflower mashed potatoes. Now, we’re gonna roast it and make creamy, smoky, garlicky, cauliflower hummus.

Should You Roast or Steam the Cauliflower?

I highly recommend roasting the cauliflower in this recipe rather than steaming it. Cauliflower on it’s own is quite bland and neutral in flavor and while that’s great for making it a versatile vegetable, it can also make it boring to the palate.

To jazz up the flavor in this hummus recipe, roast the cauliflower for 20 minutes. It will make it soft and easy to blend while also imparting a bit more flavor.

How to Make Cauliflower Hummus

You’ll notice many ingredients in this cauliflower hummus recipe are similar to my traditional hummus recipe – including tahini, lemon juice, olive oil, garlic, salt and cumin. It’s truly a matter of replacing the chickpeas with cauliflower and adding a dash of ground coriander for extra flavor.

To get started, preheat your oven to 400 degrees fahrenheit. Remove the florets from the head of cauliflower (see my easy method to do this on the video below) and place them on a sheet pan. Drizzle a little olive oil or avocado oil and roast for 20 minutes or until they’re slightly golden.

Transfer the roasted cauliflower to a Vitamix or food processor and add the remaining ingredients. Then, just blend until it’s creamy, place it in a bowl and add sunflower seeds and parsley for garnish.

To keep this recipe gluten-free, paleo, low-carb, keto and Whole30 friendly, remember to serve it up with sliced vegetables rather than chips or crackers. I personally love scooping the cauliflower hummus up with celery, but carrots and cucumber are also great. Enjoy!

For more Healthy Cauliflower Recipes:

• Mashed Cauliflower with Garlic and Herbs
• Cauliflower Rice Tabbouleh
• Cauliflower Fried Rice
• Za’atar Roasted Cauliflower with Dates, Pine Nuts and Thyme
• Asian Cauliflower Rice with Ginger Shrimp

Watch this Quick Video of my Roasted Cauliflower Hummus Recipe:

5

5 / 5 (4 Reviews)

Did you make this recipe? Leave a review »

Roasted Cauliflower Hummus

Yield: 1 batch

Total Time: 30 minutes

Prep Time: 10 minutes

Cook Time: 20 minutes

Cauliflower hummus is healthy, veggie-packed, low-carb hummus recipe. It’s also vegan, keto, paleo, gluten-free and Whole30 friendly. Watch the video above to see how quickly it comes together!

Print Recipe Pin It

Ingredients

• 1 large head cauliflower (approx 5 cups florets)
• 3 tbsp olive oil, divided
• 1/4 cup tahini
• 2 tbsp water (or more for desired consistency)
• juice from 1 lemon
• 1 garlic clove
• 1/4 tsp salt
• 1/4 tsp ground cumin
• pinch of ground coriander
• pepper, to taste
• garnish with olive oil, sunflower seeds and chopped parsley

Directions

• Preheat your oven to 400 degrees fahrenheit.
• Remove the florets from the head of cauliflower and place on a baking tray. Drizzle with 1 tablespoon of olive oil (or avocado oil) and toss to combine. Place the baking tray in the oven and roast for 20 minutes.
• Transfer the cauliflower to your Vitamix or a food processor. Add the tahini, remaining 2 tablespoons of olive oil, water, lemon juice, garlic clove, salt, cumin and coriander. Add pepper to taste. Blend on high until smooth and creamy.
• Transfer to a serving bowl and garnish with sunflower seeds and chopped parsley.

Lisa's Tips

• I love making hummus in my Vitamix as it’s ultra creamy. But you may need to scrape down the sides of the Vitamix container on this recipe. That’s when I put my under blade scraper to good use!
• If your cauliflower hummus is a bit thick, just add more water (a teaspoon at a time) until it’s your desired level of creaminess.
• Make sure to check out all of my other Vitamix recipes (I use my blender way more than my food processor).

Nutrition Information

Yield: 1 batch, Serving Size: 1/4 of recipe (approx 1/2 cup)

• Amount Per Serving:
• Calories: 235.5
• Total Fat: 18.8g
• Saturated Fat: 2.8g
• Sodium: 228.3mg
• Carbohydrates: 14.7g
• Fiber: 5.7g
• Sugar: 4.6g
• Protein: 6.7g

All images and text ©Lisa Bryan for Downshiftology

Did you make this recipe? I'd love to see!

Tag @downshiftology on Instagram and hashtag it #downshiftology.