Tuesday, July 23, 2013

Cauliflower Hummus

California is so beautiful.  I had the opportunity to travel there last week for work and although I did not make it to the beach, the weather and scenery is absolutely gorgeous.  I was able to visit with my sister, and her constant reminder that I should move to California makes me think “Why not?”  But then, I drive on the roads and there is traffic at 8 pm at night, wth?!?  I decided I will move to California if I do not have to drive anywhere, ever.  You may wonder how that would be possible and I guess my plan would be to live and work in a city, maybe San Diego, I love it there!  Honestly, it was 95 degrees outside and felt absolutely amazing with the breeze from the Pacific.

Just an FYI for everyone, I really dislike coconut water.  While in CA, I went into a health food store and was talking to the cashier, and somehow we started talking about coconut water.  I told her I really did not like it, and she assured me I have just been drinking the wrong kind/brand.  She suggested one and told me I would love it.  Well, I didn’t.  It was gross and my sister drank it for me.  So in case you were thinking of buying me a case of coconut water for my upcoming birthday, please don’t!
Anyways, back home to GA finally.  Only for a few days though, then I will be traveling once again.  This time though, I am going to be a little more prepared with healthy snacks.  I had coffee for breakfast on Friday, because I was rushing to get to my flight.  Haha, whoops!

I attempted making cauliflower hummus.  I even made my own tahini paste.  It turned out pretty yummy!  Next time, I am going to add roasted red peppers and maybe a few additional spices, just for something different.

Cauliflower Hummus

1 Head Cauliflower
1/3 cup Tahini
1/4c EVOO
2 Cloves Garlic, minced
1Tbsp Lemon Juice
Salt, Pepper to taste

Toasted sesame seeds which I turned into tahini

  1. Preheat oven to 400°.
  2. Chop up cauliflower into florets.
  3. Place florets on greased cookie sheet and also spray florets with a little bit of olive oil.
  4. Cook florets for about 30 minutes, checking every 10 minutes or so and moving them around so they do not burn.
  5. Once cauliflower is roasted, remove from oven and allow to cool (I waited 15 minutes).
  6. Place all ingredients into your food processor and blend together.
  7. Let the cauliflower hummus cool and enjoy with vegetables, crackers, on a wrap, etc.

~ Savannah FitNut aka Morgan McNeal

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