This is a dip/spread which is easy to dress up to appear more luxurious, then an easy dish which is great to make when you are on a budget. Either dress it up by using use dukkah herbs or truffle oil prior to serving.
- 1 large head of cauliflower, stems and leaves removed
- 2-3 pcs kale leaves, stems removed
- 1 pc garlic clove
- 2 tbsp tahini
- 2 tbsp rapeseed oil
- 1 tbsp lemon juice (fresh)
- For decoration dukka or roasted sesame seeds, or 1/4 roasted kale leaf, rapeseed oil
- Remove the stem and leaves from the cauliflower head.
- Cut into florets, place in a large bowl, add rapeseed oil to the bowl and blend. I do this because it’s easier to ensure an even coat of oil on the cauliflower florets.
- Place on a baking sheet, sprinkle some sea salt on the cauliflower, place in a preheated oven (175 C) and slow-roast until tender, dark golden brown and almost caramelized. Depending on the size of your cauliflower florets, the time will vary.
- A few minutes before the cauliflower is ready to be removed from the oven, place kale leaves coated in a bit of oil in the oven, and roast them until crisp.
- Remove the tray from the oven and let cool off.
- Place the roasted cauliflower, garlic, most of the kale (save some for decoration) and tahini in a food processor and puree until smooth.
- Add lemon juice and rapeseed oil and process until you have a smooth and fluffy hummus. If you want a more velvety hummus add some water while processing until you reached your own preferred texture.
- Decorate with additional oil, dukka herbs or sprinkle roasted kale on top of the cauliflower hummus prior to serving.