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Serve this whole roasted cauliflower with hummus at your next dinner party

In this episode of ITK Eats, we show you how to make a whole roasted cauliflower with homemade romesco hummus. A perfect showstopper for any dinner party, this dish can be made in just half an hour. Plus, it’s vegan-friendly and loaded with fresh herbs that give it an incredible flavor. Pro tip: You can double-up the hummus recipe so you have leftovers to snack on!

Ingredients

  • 2 pounds cauliflower

  • 2 tablespoons olive oil

  • 1 ½ cups cooked chickpeas, drained and rinsed

  • ⅓ cup smooth tahini

  • 2 tablespoons extra virgin olive oil

  • 2 tablespoons fresh lemon juice

  • 1 clove of garlic

  • ¼ cup almonds, toasted

  • 1 red pepper, roasted

  • ½ teaspoon smoked paprika

  • 5 tablespoons water

  • Sea salt

Tools

Cuisinart Custom 14-Cup Food Processor

Instructions

1. Preheat the oven to 425 degrees. Core the cauliflower, and place it into a cast-iron skillet. Evenly pour olive oil onto the cauliflower and season with a teaspoon of sea salt. Then, cover the skillet with foil, and bake for 30 minutes.

2. To make the hummus: Add chickpeas, tahini, extra virgin olive oil, lemon juice, garlic, almonds, red pepper, paprika and a teaspoon of sea salt to the food processor, and blend. While the food processor is on, slowly add in 5 tablespoons of water.

3. To serve: Cut the baked cauliflower into triangles and place on a generous dollop of hummus and garnish with paprika.

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