Low Iodine Roasted Cauliflower Hummus Platter
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Learn more →Ingredients
6 servings
For the hummus
- 1 medium head cauliflower (about 2 lbs), cut into florets
- 4 tbsp olive oil, divided
- 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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