I discovered a simple trick that makes Whole30 easier: flavorful sauces, dressings and snacks that keep you satisfied. While preparing to teach a cooking workshop at The Vintage Roundtop, I wanted to include a Whole30-friendly version of my favorite healthy 7-layer dip. The classic version uses hummus, tomatoes, cucumber, olives and herbs — sometimes topped with creamy Israeli feta when I’m not on Whole30. To make the dip compliant, I replaced the traditional garbanzo beans in the hummus with roasted cauliflower. On Whole30, legumes are excluded for a while because they can be inflammatory, and I’m curious to see how they affect me when I reintroduce them. I miss whole grains and beans, surprisingly more than cheese.
Roasting cauliflower with a little olive oil and salt builds a deep, savory base for this hummus. For a touch of heat, add a pinch of red pepper flakes before roasting, or brighten it with an extra squeeze of lemon. If you’re short on time, frozen riced cauliflower is a reliable shortcut — simply thaw it briefly in the microwave and proceed with the recipe. The end result is a creamy, flavorful spread that works anywhere you’d use traditional hummus.
This cauliflower hummus is versatile. Spoon it into lettuce-wrapped sandwiches with sliced red pepper, cucumber, avocado, tomatoes and sprouts, or add a generous dollop to a spinach salad for a creamy element. It’s also an excellent after-school snack served with a platter of raw vegetables. Kids and adults alike will enjoy the familiar hummus texture and won’t notice the cauliflower hiding inside.
Print Recipe
Roasted Cauliflower Whole30 Hummus
Ingredients
- 1 cup cauliflower florets
- 1 tablespoon olive oil
- 3 garlic cloves
- 1 cup pure tahini sesame seed paste stirred with its natural oils (organic preferred)
- 1/2 cup freshly squeezed lemon juice
- 1/2 teaspoon ground cumin
- A few grinds of freshly ground pepper
- 1/2 teaspoon kosher salt
- 3 tablespoons water
Instructions
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Preheat the oven to 425°F (220°C).
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In a medium bowl, toss the cauliflower florets with olive oil and a pinch of kosher salt. Spread on a parchment-lined baking sheet and roast on the top rack for about 20 minutes, until golden and tender. Allow to cool 10–15 minutes.
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Place the roasted cauliflower, garlic, tahini, lemon juice, cumin, salt, pepper and water in a food processor. Process on high until smooth and well combined. If the mixture is too thick, add more water a tablespoon at a time until you reach your desired consistency. Taste and adjust salt, pepper or lemon as needed.
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To serve, drizzle with good-quality olive oil and sprinkle with sumac or paprika for color and a slight tang.
