Cauliflower Hummus has a creamy nutty flavor, with hints of roasted garlic, cumin, and sesame. It is a nutritious snack that is paleo, keto, and vegan.
Preheat oven to 375 degrees and line a large cookie sheet with parchment paper
Chop cauliflower into florets and toss with 1 tablespoon olive oil. Place on cookie sheet.
Remove loose outer layer of whole garlic head. Cut off about 1/4 of the tips of the garlic head. Drissel 1 tablespoon of olive oil over the head and seal in foil or tied parchment paper.
Roast garlic for 15 minutes in the oven.
Add the pan of cauliflower to oven and roast for 30 minutes or until cauliflower is soft and just starting to brown
Remove cauliflower and garlic from the oven and allow to cool.
When cool enough to handle, open garlic pack and squeeze garlic cloves out of the skin into a Vitamix blender.
Add roasted cauliflower, 2 tbsp olive oil, tahini, lemon juice, cumin, salt, and 4 tbsp of almond milk to blender. If you like a thinner hummus you might need to add a bit more almond milk. Blend until creamy on power 4 scraping sides down every few minutes. It took me about 4 minutes to get the smooth consistency I wanted.
Garnish with 2 tbsp of olive oil. You might also like to garnish with chopped basil, whole sesame seeds, bits of roasted cauliflower, or a sprinkle of cumin powder.