Low Iodine Roasted Cauliflower Hummus
Total time50 min
Prep time10 min
Cook time35 min
4.7(20)
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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