Total Time
35 Mins
Makes about 2 cups (serving size: 2 tbsp.)

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Spoon into a serving bowl and sprinkle with a pinch of smoked paprika.

Step 5

Make ahead: Up to 3 days, chilled airtight.

The Anti-Inflammation Cookbook (Chronicle Books, 2016)

You May Like

Ratings & Reviews


March 20, 2018
 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. :) 

Great appetizer

November 24, 2016
Really, really good however the recipe calls for too much salt.  I would suggest cutting back on the salt then adding it if you feel it needs it. 


January 11, 2017
My husband even loves it and he is not a big fan of alternative healthy recipes. I cut back to 1 teaspoon of sea salt. I plan to eat with sliced red bell peppers.