Recipe by Amanda Haas, culinary director of Williams-Sonoma and author of The Anti-Inflammation Cookbook (Chronicle Books, 2016). "Three times a week at home, I roast cauliflower florets until they're caramelized," says Amanda. "We eat them by the bucket." This recipe is a natural extension.
1/2 head cauliflower (1 to 1 1/2 lbs.), trimmed and cut into 2-in. florets (about 4 cups florets)
4 1/2 tablespoons extra-virgin olive oil
About 1 tsp. smoked paprika
2 teaspoons kosher salt, divided
1/2 teaspoon ground cumin
1/4 teaspoon red chile flakes
2 garlic cloves, smashed and peeled
About 2 tbsp. lemon juice
3 1/2 tablespoons well-stirred tahini
How to Make It
Preheat oven to 450°. Put cauliflower florets in a large bowl and add 1 1/2 tbsp. oil, 1 tsp. paprika, 1/2 tsp. salt, the cumin, chile flakes, and garlic. Toss to coat thoroughly.
Spread florets evenly on a large rimmed baking sheet and roast, stirring once, until florets are cooked through and a little crispy, 18 to 20 minutes. Let cool.
Put 1/2 cup water in a blender with roasted cauliflower and garlic, lemon juice, remaining 3 tbsp. oil, the tahini, and remaining 1 1/2 tsp. salt. Blend, adding more water if needed (up to 1/4 cup) and scraping sides often, until you have a creamy purée, about 4 minutes. Taste and add more salt or lemon juice if you like.
Spoon into a serving bowl and sprinkle with a pinch of smoked paprika.
Make ahead: Up to 3 days, chilled airtight.
The Anti-Inflammation Cookbook (Chronicle Books, 2016)
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
This turned out way better than I expected. It taste like normal hummus! I'm currently doing Whole30 and needed a good substitute. I will definitely be making this again. 2 Teaspoons of salt is probably too much for most people. Use 1 teaspoon and then taste. I ended up using a little under 1.5 teaspoons. I also added a mix of fresh and dried basil. It made an excellent addition. :)