Well, cauliflower has another incredible use… it can double as a hummus. For all those that think they don’t like hummus, dislike chickpeas, or eat low carb, this is the hummus for you!

Roasted Cauliflower Hummus

Ingredients:
5 cups cauliflower florets (about 1 large cauliflower)
1 tablespoon olive oil or avocado oil
1/4 cup tahini (sesame seed paste)
1 fresh lemon, juiced (about 2 tablespoons)
1/4 cup olive oil or avocado oil
1 teaspoon garlic powder
2 tablespoons water
sea salt and cracked black pepper

Directions:

Preheat the oven to 425 degrees F.
Place the cauliflower florets on a baking sheet and drizzle with oil. Roast for 20 - 25 minutes until the cauliflower is browned and tender. After the cauliflower is roasted, let it cool.
In a food processor (working in batches if needed) add the roasted cauliflower, tahini, lemon juice, oil, and garlic powder. Adding water throughout blending and blend until smooth. If needed, add additional water (one teaspoon at a time) to help smooth the texture.
Season with sea salt and cracked black pepper.
Serving suggestions: Serve with sliced vegetables, roasted vegetables, or your favorite whole grain tortilla chips.
Nutrition facts (per 2 tablespoons): 55 calories, 5 grams fat, 1 gram saturated fat, 0 grams trans fat, 0 milligrams cholesterol, 60 milligrams sodium, 2 grams carbs, 1 gram fiber, 1 gram protein