Purple Cauliflower Hummus

7 55 150
Ingredients Minutes Calories
Prep Cook Servings
10 min 45 min 6
Purple Cauliflower Hummus
Health Rating


1 bulb Garlic
5 tbsp Extra virgin olive oil
1 medium head Cauliflower, purple (cut into florets)
1/2 tsp Sea salt, fine
3 tbsp Lemon juice
1 dash Black pepper
1 medium Lemon (cut into wedges, for serving)


Position a rack in the middle of the oven and preheat to 400°F. Line a baking sheet with parchment paper.

Peel off most of the papery outer layer from the head of garlic, but leave the head intact. Cut across the very top of the head to expose the cloves. Place the garlic on a sheet of foil and drizzle with 1 tablespoon olive oil. Crumple the edges of the foil around the garlic to make a packet for roasting, and set aside.

In a medium bowl, combine the cauliflower, salt, and 2 tablespoons of the olive oil and toss until the cauliflower is well-coated. Spread the cauliflower on the lined baking sheet without overcrowding, and nestle the garlic next to the cauliflower. Roast the vegetables on the middle rack for about 40 minutes — the garlic may take about 10 minutes longer than the cauliflower to roast, so check its doneness (it should be soft and spreadable) when you take the cauliflower out of the oven.

Transfer the roasted cauliflower to a food processor. Add the remaining 2 tablespoons olive oil, lemon juice, and pepper to taste. Squeeze the roasted garlic out of its skins into the processor and then pulse until completely smooth and spreadable, 3 to 4 minutes. (If it is still chunky after a few minutes of blending, try adding a tablespoon or two of water or a little more oil.)

Serve with plenty of extra lemon wedges (the lemon juice will turn the purple mixture hot pink), salt, and pepper.

To make AIP friendly omit: Pepper

Nutrition Facts

Per Portion

Calories 150
Calories from fat 106
Calories from saturated fat 14.8
Total Fat 11.7 g
Saturated Fat 1.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 8.3 g
Cholesterol 0
Sodium 174 mg
Potassium 339 mg
Total Carbohydrate 8.7 g
Dietary Fiber 2.7 g
Sugars 2.1 g
Protein 2.3 g

Dietary servings

Per Portion

Fruit 0.2
Vegetables 1.8

Energy sources

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