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Roasted Cauliflower Hummus

A low protein twist for a delicious hummus snack. Thank you to our friend, Julia for this great recipe! Find Julia on Instagram @organicpku.

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Category Appetizer/Snack
Makes8 servings

Ingredients

  • ½ (400 g) head of cauliflower, chopped
  • 1 Tbsp vegetable oil
  • ½ (165 g) yuca (cassava) root, peeled
  • 2 cloves (6 g) raw garlic
  • 3 fl oz (90 mL) juice of 2 lemons
  • ¼ cup (60 mL) sesame oil, plus 1 tsp
  • ⅛ tsp coriander
  • ¼ tsp salt
  • ¼ cup (60 mL) water
  • ⅛ tsp smoked paprika

Directions
 

  • Preheat the oven to 425°F.
  • Line a baking tray with foil. Place cauliflower on baking tray and toss with vegetable oil. Roast for 25 minutes.
  • Meanwhile, place yuca in saucepan, cover with water and bring to a boil. Keep over high heat for about 25 minutes or until pieces can be easily pierced with a fork.
  • Add roasted cauliflower, boiled yuca, garlic, lemon juice, ¼ cup sesame oil, coriander, and salt to a food processor. Mix until blended.
  • Slowly add water until consistency is smooth. You may not need the full ¼ cup of water, depending on the amount of moisture in the yuca.
  • Transfer hummus to serving dish. Drizzle with sesame oil. Add smoked paprika, if desired.

Nutrition Per Serving

Calories: 125
Protein: 1.3 g
Phenylalanine: 40 mg
Leucine: 65 mg
Tyrosine: 30 mg

Nutrition Per Recipe

Makes: 8 servings
Calories: 998
Protein: 10.7 g
Phenylalanine: 323 mg
Leucine: 516 mg
Tyrosine: 239 mg
Tried this recipe?Let us know how it was!