Hummus is a popular go-to snack. But let's be honest, sometimes the beans don't agree with our digestion. This is where the always magical cauliflower can save the day. Cauliflower is an amazing vegetable because it is so versatile and can be used to replace ingredients such as rice and chickpeas. This recipe is allergy friendly, delicious, light and filling all at the same time! It's a great option for anyone following a paleo diet, vegetarian or vegan diet, or anyone who just wants to reduce their intake of beans and increase their vegetable intake.
1 head of cauliflower
2 cloves of garlic
squeeze of lemon juice
2 tbsp tahini
sea salt and pepper
large hansful parsley, chopped
1/4 cup of olive oil
1. Preheat oven to 350 degrees
2. Cut up the cauliflower into florets and lay them on a baking sheet
3. Toss cauliflower and garlic with a drizzle of olive oil, and bake for 25 minutes at 350 degrees.
5. Place cauliflower, garlic and the rest of the ingredients, except the parsley, in a blender and blend on high speed until it is smooth. If you want the consistency to be smoother, add some water
6. Place in a bowl and sprinkle with parsley.
About the Writer:
Danielle Milgrom has always loved to cook. Eating is her passion, and she loves good food. As she got older, Danielle realized that what she was eating was not the healthiest and she was not happy when she looked in the mirror, and she developed an eating disorder. After years of anxiety and obsessing about her weight, Danielle had a "ah hah" moment. Danielle started studying Holistic Nutrition in 2015 and has learned that the right foods nourish the body. She now strives to help others heal their body and guide them through their journey by providing lifestyle counselling, developing recipes and cooking meals.
Danielle studied Psychology and Social Service Work, allowing her the learn how others mind work, and the behaviours that follow. She has worked with individuals to change their behaviours, and develop plans to implement lifestyle changes.