The Paleo Friendly Cauliflower Hummus That Every Party Needs

Cauliflower’s can-do attitude has gotten a lot of play lately. This adaptable crucifer has been made into “rice,” “flour,” and even pizza “crust.” We’d like to add cauliflower “hummus” to the list. To make this paleo-friendly dip, leave the chickpeas on the shelf and blend roasted cauliflower with tahini and spices like smoked paprika and coriander. It can do anything your standard hummus can do, even serve as the sauce for your next cauliflower “steak.” 

Cauliflower Sesame “Hummus” Recipe

Makes about 2 cups

Shopping List
1 head organic cauliflower
2 cloves organic peeled fresh garlic
1 organic jalapeño, optional
½ teaspoon sweet smoked paprika, plus more for garnish
½ teaspoon ground coriander
1 tablespoon plus ½ teaspoon white sesame seeds
Kosher salt
3 tablespoons plus 2 teaspoons extra virgin olive oil
1 organic lemon
2 sprigs organic fresh cilantro or flat-leaf parsley
2 tablespoons tahini
1 teaspoon toasted sesame oil

Food processor, fine-toothed grater, medium bowl, sheet pan, small frying pan

1. Prep and roast the cauliflower
Heat the oven to 400°F.

  • Cut the cauliflower into 1-inch florets, discarding any leaves or thick stalks.  
  • Coarsely chop the garlic. 
  • If using the jalapeño, remove the stem, ribs, and seeds; coarsely chop the jalapeño. Wash your hands after handling.

In a medium bowl, stir together the cauliflower, garlic, paprika, coriander, the 1 tablespoon sesame seeds, 1 teaspoon salt, 3 tablespoons olive oil, and as much jalapeño as you like. 
On a sheet pan, spread the cauliflower mixture in an even layer. Roast, stirring occasionally, until browned and tender, 35 to 40 minutes. Remove from the oven and let cool completely. 

2. Make the hummus; toast the sesame seeds

  • Zest and juice the lemon.
  • Strip the cilantro or parsley leaves from the stems; coarsely chop the leaves. 

In a food processor, combine the cooked cauliflower with the tahini, 1½ teaspoons lemon zest, and 2½ tablespoons lemon juice and process until just smooth (don’t overprocess). Fold in the 2 teaspoons olive oil, season to taste with salt, and stir to combine.
In a small dry frying pan over medium heat, cook the ½ teaspoon sesame seeds, stirring occasionally, until fragrant and lightly toasted, 2 to 3 minutes. 

Transfer the hummus to a bowl or swirl on a plate. Drizzle with the sesame oil, sprinkle with paprika and the toasted sesame seeds, and garnish with the cilantro or parsley. Serve as a dip with radishes, carrots, endive, cucumbers, gluten-free crackers or pita breads or spread it on falafel or sandwiches.  

Store any leftovers in a covered container in the refrigerator for up to 5 days. 

Nutrition per serving: Calories: 60, Protein: 1g (2% DV), Fiber: 1g (4% DV), Total Fat: 5g (8% DV), Monounsaturated Fat: 3g, Polyunsaturated Fat: 1g, Saturated Fat: 0.5g (3% DV), Cholesterol: 0mg (0% DV), Sodium: 135mg (6% DV), Carbohydrates: 3g (1% DV), Total Sugars: 1g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.

Bonus recipe—ingredients not included in box.