This cauliflower hummus is low carb and according to Jax, packed with veggie power.
Because the holes in my ears start closing as soon as I take my earrings out, I wear sleeper’s. These round rings are really plain, and I like to add a little charm of some sort to them. To that end, I buy cheap earrings from a place that sells a wide variety. They don’t last, but I don’t mind as the price is indicative of the quality. The sleeper’s I have are really old, and the catch is not perfect. A few months ago I lost one of the dangly bits. Not too worried, I just changed them over. And thankfully I did not throw the one cluster away. Last month while walking in the cottage bedroom I noticed something glinting in the wood. The floor is solid pine but the planks were seconds, meaning they are not perfect.
Today’s inspirational recipe from Lavender and Lime ♥ Cauliflower Hummus ♥ #LavenderAndLime Click To Tweet
And they have not been sanded and sealed. Stuck in one of the joins was the charm. I was really quite shocked, as it could have landed anywhere! And even more so when this happened again, not at home, but in my car. Last week when I took my mask off the earring must have opened. That earring has a cubic zirconia charm which was not part of the cheap purchases. I didn’t notice until I got home and was really grateful that as soon as I looked down I could see it shining against my black carpet. This time I was lucky the carpets were black! Have you ever lost something precious and then found it sometime later?
Click on the links for conversions and notes.
- 420 g head of cauliflower, cut into florets, and core discarded
- olive oil for drizzling
- salt and freshly ground black pepper to season
- 70 g sunflower seeds
- 55 g tahini
- 60 mls olive oil
- 30 mls lemon juice
- 1 clove garlic
- 1.25 mls ground cumin
- 1.25 mls ground coriander
- ground paprika to sprinkle
- 5 g fresh coriander, roughly chopped to garnish, optional
- Preheat the oven to 200° Celsius
- Place the cauliflower onto a baking tray lined with tin foil and drizzle with olive oil
- Season generously and place into the oven for 30 minutes
- Remove from the oven and set aside to cool
- Once cool, place into a blender with the sunflower seeds, tahini, oil, lemon juice, garlic, cumin and coriander
- Process until smooth, scraping down the sides if necessary
- Season to taste then place into a bowl to serve
- Drizzle with olive oil, sprinkle the paprika over and add the coriander if using
Inspiration published on Lavender and Lime December 24:
- 2018: Fennel Pickle
- 2015: Mixed Seed Crackers
- 2014: Oakhurst Guesthouse
- 2013: Crêpes Filled With An Orange-Infused Chocolate Mousse
- 2012: Merry Christmas
Dave and I are away sightseeing with my parents. I will be back at work on the 5th of January and will reply to comments then. For those of you celebrating, I wish you and your family a blessed Christmas.