[cl-tecocat]

Here's a recipe I'm thinking of trying...I got a good deal on cauliflower last weekend! If anyone tries it before I do, be sure to post and let us know how it came out...

(One note thought...because seeds aren't allowed until OWL, I wouldn't recommend this recipe for someone still doing Induction.)

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Cauliflower Hummus
(can be made in larger batches, adjust recipe accordingly)

* 1/5 head of cauliflower
* 2 Tbs sesame tahini
* 1/2 clove of garlic
* 1/8 cup water
* dash of lemon juice
* 1 Tbs olive oil

Boil or steam cauliflower until cooked. Put cauliflower into food processor
with sesame tahini and garlic. Add water. Start to process. Add lemon juice and a tablespoon of olive oil and process until it gets creamy. Add more oil if you want to improve the texture.
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I think this would be good as a filling/dip for celery or with a low-carb tortilla. Actually, last week I made a baba ganoush version (i.e., substituting eggplant for the cauliflower) and just ate it as a side dish...tasty!

[cl-tecocat]

Here's a recipe I'm thinking of trying...I got a good deal on cauliflower last weekend! If anyone tries it before I do, be sure to post and let us know how it came out...

(One note thought...because seeds aren't allowed until OWL, I wouldn't recommend this recipe for someone still doing Induction.)

----------------------------------------
Cauliflower Hummus
(can be made in larger batches, adjust recipe accordingly)

* 1/5 head of cauliflower
* 2 Tbs sesame tahini
* 1/2 clove of garlic
* 1/8 cup water
* dash of lemon juice
* 1 Tbs olive oil

Boil or steam cauliflower until cooked. Put cauliflower into food processor
with sesame tahini and garlic. Add water. Start to process. Add lemon juice and a tablespoon of olive oil and process until it gets creamy. Add more oil if you want to improve the texture.
---------------------------------------

I think this would be good as a filling/dip for celery or with a low-carb tortilla. Actually, last week I made a baba ganoush version (i.e., substituting eggplant for the cauliflower) and just ate it as a side dish...tasty!

[gingersnapelle]

Sounds Yummy! I will try this recipe next week. BTW, does eggplant have a lot of carbs? Or does cauliflour hold up better than eggplant? The humus would be good on plain pork rinds.

[cl-tecocat]

Nope - eggplant is also low in carbs...only about .5g per cup raw more than cauliflower. Having made this recipe with both eggplant and cauliflower, I have to say that I liked it much better with the eggplant -- much creamier without requiring as much oil to get it that way. To make the eggplant version, I pierced the skin of one or two whole eggplants in a bunch of places, then put them in a glass pie dish in the microwave and cooked them until they're soft and "collapsed" (flipping them over halfway through). Then I let them sit for a bit on the counter, opened them up, and scooped out the insides (throwing away the larger clumps of seeds), and add the other ingredients (tahini, garlic powder, lemon juice).

In the warmer weather, another great recipe is to smoke the eggplants on the grill (we use wood, not charcoal) until they collapse (don't worry if the skin gets charred, since you're throwing it away anyway) -- gives it a wonderfully smokey taste. For that recipe, I skip the tahini and just add a little oil, a bit of chopped red onion, and salt to taste (be sure to save the lucious "liquor" that the eggplants ooze as they sit after grilling and add it to the mixture too!). I've also done it in the winter by using the microwave approach and adding a few drops of liquid smoke. Not quite as good as really smoking it, but tasty, too!

Laura