Low Iodine Cucumber Sticks with Cauliflower Hummus
Total time45 min
Prep time15 min
Cook time20 min
4.8(10)
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Learn more →Ingredients
4 servings
For the cauliflower hummus
- 1 medium head cauliflower (about 1.5 lb), cut into florets
- 3 tbsp olive oil, divided
- 2 cloves garlic, peeled
- 2 tbsp lemon juice (from about 1 lemon)
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp salt, plus more to taste
- 2 tbsp water, as needed
For serving
- 3 medium english cucumbers, cut into sticks
- 1 tbsp fresh parsley, finely chopped (optional)
- 1 tsp olive oil, for drizzling (optional)
Instructions
- 1
Bring a large pot of salted water to a boil. Add the cauliflower florets and garlic cloves and cook until the cauliflower is completely tender and easily pierced with a fork, about 12–15 minutes.
- 2
Drain the cauliflower and garlic through a colander, then spread them on the cutting board and let them steam-dry for 10 minutes — excess moisture will make the dip thin and watery.
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