Cauliflower Hummus

Let's just start this post off by saying there are probably quite a few hummus recipes out there that more than likely mine will mirror one.  But, knowing the basic components of hummus made it easy to just add ingredients and taste until I got it right.  In this case, I substituted cauliflower to make it paleo friendly and it worked like a charm.  It also got even better the next couple of days.  Today is day four and I wanted to lick what was left in the bowl it was so good.  Cauliflower really needs time for the flavors to really develop, so try making this a day or two ahead of time before serving it.  Taste it again just before serving to make any last minute additions.

I promise, you won't even know there aren't chickpeas in there!

Cauliflower Hummus

One small head of cauliflower, core taken out and cut into quarters

2 cloves garlic

3 tbsp. olive oil

1/4 c. plus 2-3 tbsp. tahini

2 tsp. sweet paprika

salt and pepper to taste

In a saute pan with a lid, put in the cauliflower and garlic.  Add enough water to come up 1/2 in. on the side of pan.  I prefer to cook the cauliflower this way because it also helps soften the taste of the garlic.  Cover and cook over medium until the cauliflower is soft.

Drain the cauliflower and garlic and then add it to a food processor.  Pulse to break the cauliflower down so it looks like rice.  Add the tahini (starting with 1/4c. and then adding more to your preferred tastes) and oil, and pulse until the texture is smooth and mixed well.  Add paprika, salt and pepper to taste.

When I am really craving something hot, I add a little Sriracha to it.  Wow!  That's all I am saying.