AIP Friendly Roasted Cauliflower Hummus
Traditional hummus is off the table on the autoimmune protocol because chickpeas and tahini are both eliminated, which can make finding a satisfying dip feel nearly impossible. This roasted cauliflower version fills that gap beautifully — it's creamy, deeply savory, and genuinely hard to put down. Roasting the cauliflower at high heat until the edges go golden is the real secret here, coaxing out a nutty, almost buttery flavor that makes you forget you're working without legumes. The unpeeled garlic cloves roast right alongside the florets and then get squeezed out of their skins, adding a mellow sweetness that rounds everything out. Turmeric and ginger bring warmth and a gorgeous golden hue, while fresh lemon juice keeps the whole thing bright and lively. A drizzle of olive oil and a scatter of fresh parsley over the top make it look as good as it tastes. This recipe makes six servings, so it's equally at home as a weeknight snack spread or a crowd-pleasing addition to a bigger meal.
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Learn more →Ingredients
6 servings
- 1 medium head cauliflower (about 2 lbs), cut into florets
- 3 tbsp olive oil, divided
- 4 cloves garlic, unpeeled
- 2 tbsp fresh lemon juice
- ½ tsp ground turmeric
- ½ tsp ground ginger
- ¾ tsp fine sea salt, plus more to taste
- 2–3 tbsp water, as needed
For serving
- 1 tbsp fresh parsley, finely chopped (optional)
- 1 tbsp olive oil, for drizzling (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Spread the cauliflower florets on the prepared baking sheet and tuck the unpeeled garlic cloves among them. Drizzle with 2 tbsp of the olive oil and sprinkle with 1/2 tsp of the salt, then toss to coat evenly.
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