Low Sodium Roasted Cauliflower Hummus Platter

Total time1 hr

Prep time15 min

Cook time35 min

Low Sodium Roasted Cauliflower Hummus Platter

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Ingredients

6 servings

For the hummus

1 medium head cauliflower (about 2 lbs), cut into florets
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4 tbsp olive oil, divided
3 cloves garlic, unpeeled
2 tbsp fresh lemon juice
1 tsp ground cumin
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
2–3 tbsp water, as needed

For serving

¼ tsp smoked paprika
1–2 tbsp olive oil, for drizzling
2 medium cucumbers, sliced into rounds
3 medium stalks celery, cut into sticks
2 medium bell peppers, sliced into strips
2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Spread the cauliflower florets in a single layer on the prepared baking sheet, add the unpeeled garlic cloves, and drizzle with 2 tbsp of the olive oil. Season with a pinch of salt and toss to coat.
2
Roast for 30–35 minutes, flipping the cauliflower once halfway through, until the florets are deeply golden at the edges and tender when pierced with a fork. The garlic cloves should feel soft when pressed. Remove from the oven and let cool for 10 minutes.

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