Cauliflower hummus
Roasted cauliflower blended with tahini and lemon. A dip for vegetables or cheese crisps.
Snack · 50 min · serves 32 · 1 tablespoon
Based on Canadian Nutrient File averages; your brand may differ.
Not checked by either parent yet.
Foods not checked yet: Avocado oil, Cauliflower, raw, Garlic, raw, Lemon juice, fresh, Tahini (sesame butter, roasted).
With fibre subtracted: 1.1 g. Shown for comparison only; the counting rule does not use it.
- Heat the oven to 375 °F (190 °C).
- Cut the cauliflower into small florets, toss them with the avocado oil and spread them on a baking tray.
- Roast for 40 minutes, turning them halfway through. Let them cool.
- Put the cauliflower, garlic, tahini and lemon juice in a blender, add a pinch of salt and blend until smooth.
- Keep it in a sealed container in the fridge and use it within a week.
The source says the batch makes about 2 cups, which is 32 tablespoons. The source lists avocado oil in the ingredients but says olive oil in its directions; we follow the ingredient list. The pinch of salt is not weighed or counted. Weigh the finished batch once so the serving can be given in grams.
| Fat | 4.5 g |
| Protein | 1.1 g |
| Energy | 49 kcal |
| Sugars | 0.3 g |
No fat, protein or energy targets are set yet (the dietitian decides).
Recipe from The Charlie Foundation for Ketogenic Therapies: Cauliflower Hummus. Steps are in our own words; the app calculates the numbers from the grams and ignores the source's own figures.