I just realized as I wrote that title that these two veggies might not make a lot of Top Ten Favorite Vegetable lists... but I just see that as all the more reason to create a delicious and gorgeous spread out of the two, that will win over even the pickiest veggie eaters!
This a grain-free, gluten-free, Paleo, Autoimmune Protocol & Sugar Detox approved recipe!
Beet Cauliflower Hummus
3 small beets, pre-roasted (or purchased already cooked)
1 small head of cauliflower, or one bag of frozen cauliflower
2-3 cloves garlic, minced
3 tablespoons olive oil, plus more to top off
2 tablespoons lemon juice
about 2 teaspoons sea salt - to taste
a few twists of fresh black pepper
- Cook the cauliflower: (raw or frozen) Make sure florets are cut into smaller chunks, then add to a saucepan of boiling water and cook 5-8 minutes or until the cauliflower is soft. Drain and rinse with cool water to reduce the heat.
- In your food processor or blender: add cauliflower, garlic, cooked beets, olive oil, lemon juice, pepper and 1 teaspoon of salt.
- Process until smooth, or until the sides need scraping; also take a taste-test and see if you need to add more salt here.
- Once consistency is smooth, spoon out into a dish, top with a little more olive oil, and serve with your favorite dipping veggies or plantain chips!