Spiced Cauliflower and Paprika Hummus

For Cauliflower

  • 1 large head of cauliflower cut into florets
  • 1 1/2 teaspoons cumin

  • 1 teaspoon ginger

  • 1 teaspoon kosher salt

  • 1/2 teaspoon paprika

  • 1/2 teaspoon turmeric

  • 1/4 teaspoon cayenne

  • 1 onion, small diced

  • 3 cloves garlic, minced

  • 1/4 to 1/3 cup olive oil

  • 1/2 cup golden raisins

  • 1 cup water

  • 2 tablespoons canola oil

  • 2 to 3 tablespoons chopped fresh cilantro

 

For Hummus

  • 1 can garbonzo beans, drained
  • 1 lemon juiced
  • 3 teaspoons paprika
  • 1 teaspoon kosher salt
  • 1 tablespoon tahini
  • 1/4 cup water
  1. In a small mixing bowl combine cumin, ginger, paprika, tumeric, cayenne, and salt.  In a large mixing bowl or zip lock, toss cauliflower florets in spice mixture and set aside.
  2. Heat 1 cup water and raisins in a sauce pan.  Bring to a boil, remove from heat, and allow to plump for 5 mins.  Drain and set raisins aside.
  3. Heat a large cast iron skillet over medium high heat.  Add onions and cook until slightly soft, about 3 mins.  Add garlic and cook until fragrant, about 1 min.  Add the cauliflower and raisins and to skillit, allow to char.  Cook until florets are tender but still have integrity, about 4 mins.  Remove cauliflower from skillet and allow to sit at room temperature.
  4. In a food proccessor, combine garbonzo beans, lemon juice, paprika, salt, tahini, and water.  Pulse in food processor until the mixture is as smooth as possible, may take up to 8 minutes.
  5. To serve, line the bottom of the plate with a healthy portion of hummus.  Top with a mound of cauliflower and finish with chopped cilantro.      
sarah adams