Serve as a tasty dip or spread, or as a side dish similar to mashed potatoes. You can use boiled, steamed, or roasted/baked cauliflower. Use fresh if you can, or frozen if you must. If you like garlicky hummus, add garlic. The cayenne goes a long way i this dish, taste before adding more. The weight of the cauliflower is given so you can scale the recipe to fit the size of the cauliflower you have at hand.
1 small head organic cauliflower, chopped into evenly sized pieces (1.75 lbs. purchased weight or 1.25 lbs. trimmed portion) or 20 oz. frozen cauliflower
2/3 Cup unsalted pumpkin seeds (3.8 oz)
2 T coconut oil, ghee or butter, melted (opt.)
3 T olive oil
3 T lemon juice
1 tsp. mineral salt (if seeds are unsalted)
1/8 tsp. cayenne pepper or a rounded ¼ tsp. white pepper
½ Cup (tightly packed) coarsely chopped cilantro leaves
- Lightly roast pumpkin seeds in the oven for 3 to 6 minutes at 375°, watching closely and removing at the first sign of color. Allow to cool. A toaster oven works for this step, but you should reduce the heat and watch even more closely.
- Cook the cauliflower until very soft, either by boiling, steaming or baking. If using bake method to cook the cauliflower, increase oven temperature to 400°F. Toss the chopped cauliflower with melted oil/ ghee and bake covered in a casserole dish or a oven-safe large stockpot for 35 – 40 minutes, or until tender. Stir the cauliflower 3 times during baking; remove the lid for the last 10 minutes of the baking.
- Grind cooled pumpkin seeds in the food processor until they become a very fine meal.
- Add the cooked cauliflower, olive oil, lemon juice, salt and pepper. Process until you have a smooth paste.
- Add the chopped cilantro and process briefly to incorporate and chop the cilantro into smaller bits. Taste and adjust the seasonings.