Skip to main content

Golden Cauliflower Hummus

By
For R's birthday party last weekend, I planned a feast of yellow foods since it's his favorite color.


Golden Cauliflower Hummus was first on the list because a friend who runs a produce company offered me some yellow cauliflower in exchange for recipe help and because my Enthusiastic Kitchen Elf laments not being able to eat hummus anymore (he developed an allergy to garbanzo beans last year).

And since it was a D.I.T. party, I put the kiddos to work.


Ingredients

  • 1 large head of cauliflower, preferably golden
  • 8 to 10 cloves garlic, minced
  • 2 T organic tahini
  • zest from 2 organic lemons
  • juice from 1 organic lemon
  • approximately ¼ C olive oil
  • 1 t ground cumin
  • 2 to 3 T fresh parsley + more for garnish
  • ½ t smoked paprika + more for garnish
  • freshly ground salt and pepper to taste

Procedure
Chop cauliflower into pieces and steam or boil till very tender. Drain and let cool for a few minutes., In a blender - you may need to do this in batches - blend the cauliflower with remining ingredients. Adjust oil and seasonings till you get the taste and texture you desire.


To serve, sprinkle with more paprika and serve with veggies.
Labels:

Comments

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Frozen Art Gourmet Ice Cream

By
As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more