This is for all of the people who love hummus but have a bean sensitivity or eat bean-free diets.
To make this #dinnerdoneby9am you can fully prepare the hummus ahead of time, refrigerate all day (or several days) and then pull out of the fridge when you are ready to serve.
-1/2 head cauliflower, cut into florets
-4 Tbsp olive oil, divided use
-1 tsp salt
-1 tsp turmeric
-1/2 tsp smoked paprika
-1/2 tsp cumin
-1/4 tsp red pepper flakes
-2 cloves garlic
-2 Tbsp lemon juice
-2 Tbsp tahini
Mix 2 Tbsp olive oil with 1 tsp salt, the turmeric, smoked paprika, cumin and red pepper flakes. Toss with the cauliflower. Roast at 425 for 20 minutes, stirring halfway through. Once cauliflower is done, allow to cool for 10 minutes. Then place the cooked cauliflower, remaining 2 Tbsp olive oil, garlic, lemon juice and tahini in a blender or food processor and puree until smooth (about 3-5 minutes). Spread the hummus into a bowl, top with an extra drizzle of olive oil and sprinle of paprika and serve with your favorite crackers or crudites.
