Roasted Cauliflower Harissa Hummus {Keto, Paleo}
This low carb/keto roasted cauliflower harissa hummus is naturally gluten free, legume free, paleo, whole30, vegan, scd, super healthy and full of flavor! Great as a snack on veg, souvlaki, sandwiches, or even use as a base in a Buddha bowl!
Back in our pre paleo days we used to love us some hummus, I mean we put it on EVERYTHING…even EGGS! (trust me, that one sounds weird and has gotten some odd looks, but it’s pretty darn good). It was a hard thing to give up, I loved grabbing it for a quick midday snack with veg or spreading it on a sandwich. Needless to say, creating a paleo version was high on my recipe to do list, and after starting keto, it also needed to be low carb. This roasted cauli-harissa version is both of those things and INSANELY delicious!! It’s also vegan, whole30 and SCD🙌 We love it even more than the original, thank goodness!
What is Harissa?
One of the main flavor components of this hummus dish is harissa, if you’ve never tried harissa or you’re not sure what it is, fear not! Harissa is a North African & Middle Eastern aromatic red sauce that is a bit spicy and extremely versatile. While the recipe varies by brand and maker, it usually consist of smoked red chilies, garlic, vinegar, olive oil and spices such as cumin, coriander, caraway, mint and sometimes rose. If you love chipotle or sriracha, you are going to love harissa! Here is our favorite brand!
Cauli Hummus Serving Suggestions:
You can use this hummus anywhere you would use traditional chickpea hummus, but here are a few ideas and ways we love to eat it.
- On eggs😜
- As a dip with veg or crackers
- Served with souvlaki (recipe soon!)
- Spread on sandwiches or tacos
- Top a hard boiled egg for a quick snack
- Use it as a base in a Buddha bowl
- So yummy with Picadillo (recipe soon!)
- Add a bit more oil and use as a salad dressing
- Blend into cauli mash for a quick flavor boost!
- Make an avocado boat
- Use it in place of pizza (or meatza) sauce
Cauli Hummus Cooking Tips:
If you’ve ever made your own hummus, this version is very similar in ingredients and blending method, you just need to roast some cauliflower first! Easy peasy.
- Preheat oven to 400 degrees
- Cut cauliflower into florets, like this
- I use a glass Pyrex baking dish and mix all my roasting ingredients in this pan to save a dish! …but you can use a bowl if you prefer👌
- Roast cauliflower until it’s fork tender and just turning golden on the edges, about 30-40 minutes (it varies per batch/cauliflower, I usually start with 30 and add a few minutes if needed)
- Once your cauli is roasted and cooled a bit, just peel the garlic and add all your ingredients to the blender and blend it until it’s suuuper smooth, add chopped parsley and you’re done!
Kid, friend, family, and non paleo/keto eater tested and approved!
This low carb/keto roasted cauliflower harissa hummus is naturally gluten free, legume free, paleo, whole30, vegan, scd, super healthy and full of flavor! Great as a snack on veg, souvlaki, sandwiches, or even use as a base in a Buddha bowl!
- 1 head Cauliflower
- 2 tbsp Avocado oil
- 2 tbsp Salsa
- 1 tbsp Harissa paste
- 2 tsp Granulated garlic
- 1 tsp Smoked paprika
- 4 cloves Garlic, skin on
- 1/2 tsp Black pepper
- 1/2 tsp Salt
- 1 batch Roasted cauli
- 1/4 cup Olive oil
- 1/4 cup Tahini
- 2 each Limes, juiced
- 1 tbsp Toasted sesame oil
- 1 1/2 tsp Coconut aminos
- 1 tsp Coconut vinegar
- 1 tsp Chili lime seasoning (from Trader Joe's)
- 1/2 tsp Cumin
- 1 dash Sriracha
- 3/4 tsp Salt
- 1/2 tsp Black pepper
- 1 cup Chopped parsley
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Preheat oven to 400 degrees
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Cut florets from head of cauliflower and trim into equal size pieces
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In a separate bowl, mix remaining ingredients except for garlic, and toss with cauliflower until evenly coated (I just do this in my baking dish to save a dish)
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Place in roasting pan along with garlic, roast 30-40 minutes, until edges are browning and cauliflower is tender
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Remove roasted garlic from the pan of cauliflower, peel the skin off and place in your blender with all remaining ingredients except for parsley
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Blend in your high powered blender until smooth, 1-2 minutes, tamping down if necessary. If it seems too thick, you may need to add a few tablespoons of water to thin it out, but this isn't usually needed.
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Once smooth, add chopped parsley and blend on low just until combined, but not so much you turn it green😉
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Leave as is and enjoy or garnish with a sprig of parsley, a drizzle of fresh olive oil and a spinke of sesame seeds!
Servings: 12, Serving size: 1/4 c, Calories: 124, Fat: 11g, Carb: 4.9g, Fiber: 1.6g, Protein: 2.2g
