Candida Diet Friendly Roasted Cauliflower Hummus Platter

Total time1 hr

Prep time15 min

Cook time35 min

Candida Diet Friendly Roasted Cauliflower Hummus Platter

Roasting cauliflower until the edges turn deeply golden is the secret move here, and it transforms a humble vegetable into something rich, nutty, and almost buttery in flavor. Traditional hummus relies on chickpeas, which are typically off the table when you're managing candida overgrowth, so swapping in cauliflower as the base is a genuinely smart workaround that doesn't feel like a compromise. The roasted garlic gets squeezed right out of its skin and blended in, adding mellow depth without any harsh bite, while fresh lemon juice and ground cumin keep the whole thing bright and savory. A drizzle of good olive oil and a dusting of smoked paprika on top make it look like something you'd order at a restaurant. Arranged around the platter are cucumber rounds, celery sticks, and bell pepper strips — all crisp, fresh, and perfectly suited for scooping. This recipe serves six, making it an easy crowd-pleaser for a gathering where you'd otherwise be stuck picking around a spread that doesn't work for you. It's the kind of dish that earns compliments before anyone even asks what's in it.

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Ingredients

6 servings

For the hummus

1 medium head cauliflower (about 2 lbs), cut into florets
4 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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3 cloves garlic, unpeeled
2 tbsp fresh lemon juice
1 tsp ground cumin
½ tsp salt
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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