Generally, nutritionists do not like white foods. White bread, white pasta, white rice, white potatoes, white sugar – they all contain little nutrition and spike our blood sugar levels, which eventually leads to unpleasant stuff like obesity and diabetes.
Cauliflower, however, is one exception to the rule. It’s got an amazingly high content of Vitamin C, plus it contains a host of nutrients that encourage detoxification, reduce inflammation and support digestion.
This delicious dip has all the familiar flavours of traditional hummus, but with a cruciferous twist. It does taste like cauliflower, though, so cauliflower haters will not be magically reformed or proclaim they can hardly taste it.
Nevertheless, I think this one is a yummy stroke of genius. Go for it!
gluten-free, dairy-free, vegan, vegetarian, soy-free, five ingredients or less
1 small cauliflower (about 1 1/2 pounds)
3 small garlic cloves, peeled
2 tbsp sesame tahini
2 tbsp olive oil
2 tsp lemon juice
1/2 tsp cumin
salt to taste
Chop the cauliflower into florets and add it to a steamer basket with the cloves of garlic. Steam for about 8 minutes, or until the cauliflower is tender. Allow the cauliflower to cool slightly.
Place the cauliflower to the bowl of a food processor. Add the rest of the ingredients and blend until smooth. Taste, and adjust seasonings if necessary.
Chill before serving.