Roasted cauliflower hummus is the perfect blend of sophisticated taste and guilt-free snackage. Substituting roasted cauliflower for the traditional chickpeas makes it a low-carb option and adds a depth of flavour that might just make this your new favourite hummus. The ginger and sambal oelek add a lasting zing that keeps you coming back for more. It’s healthy, it’s delicious, what are you waiting for?!

Recipe by: Chef Liana

Photo Credit: Laureen Harper

Roasted Cauliflower Hummus

Author Liana Robberecht


  • 1 head cauliflower 1 large whole cauliflower, leaves removed equals 4 cups
  • 1/4 cup tahini
  • true lemon powder 1 tbsp + 1 tsp
  • 2 tbsp roasted garlic puree or paste
  • 1 tbsp ginger puree or paste
  • 1 tsp cumin
  • 1 tbsp sambel oelek
  • 1/2 tsp salt or to taste
  • 1 cup olive oil


  • Preheat oven to 400 F.
  • Clean and remove leaves from cauliflower, cut into medium size pieces keeping stem. Lightly brush with olive oil and toss onto a non stick or parchment paper lined baking pan. 
  • Place into oven for approximately 20-25 minutes. Remove, cool down. 
  • In food processor add cauliflower, blend until begins to form “rice” stage, then start adding all other ingredients blending until smooth. Adjust seasoning as needed.  


  • You can use lemon juice & zest instead of True Lemon powder, add to your taste.
  • Adjust spice or garlic level to your taste.