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