This cauliflower version of my fir tip hummus is one step further in the keto camp than my chickpea version. I struggled with cauliflower hummus as a concept and found the flavor just too sulfuric until I realized it blended well with other elements to make some really beautiful dips. It has a slightly lemon balm flavor with a hint of mint and all the kick of the cultures tingling away on the tongue. It’s great with celery sticks or if you’re one of those lucky people who can eat all the things… it is great with chips. That being said, I have been able to eat some of the Late July Cassava chips of late in small amounts without suffering! It has the advantages of being vegan, keto, paleo and even extreme AIP if you use the coconut kefir in place of tahini. But I love the tahini…
Ingredients:
- 1 large head cauliflower
- 1 cup fermented fir tips
- 4 garlic cloves
- ¼ cup cultured onion brine from a previous ferment
- ¼ cup coconut kefir yogurt or tahini
- juice of 1/2 lemon or ¼ preserved lemon rind
- 1 teaspoon cumin
- 1 tablespoon pink salt
- ½ teaspoon black pepper
- ¼ – ½ cup extra-virgin olive oil (poured over top to seal out bacteria)
Cultured Cauliflower Fir Tip Hummus
Equipment
- Cast Iron Pan
- Food Processor
- 2 Liter Glass Sealing Jar
Ingredients
- 2 heads organic cauliflower
- 1 cup fermented fir tips
- 6-10 garlic cloves
- ½ cup cultured onion brine
- 1/2 cup tahini or 1/4 cup toasted sesame seeds or toasted sunflower seeds
- juice of 1/2 lemon
- 1 teaspoon cumin
- 1 tablespoon pink salt
- ½ teaspoon black pepper
- ¼ - ½ cup extra-virgin olive oil poured over top to seal out bacteria
Instructions
- Wash, remove the leaves and break the head of cauliflower. Dry roast cauliflower in a cast iron pan at 350°F for 30 minutes and then add the garlic and roast for another 30 minutes. Put all ingredients in a food processor (hold out the olive oil) and process until smooth.
- If serving immediately, leave out the fermenting liquid. Spoon into a bowl and stir in 2 Tbsp extra virgin olive oil, then drizzle a bit more on the top. Serve with crudite platter or chips.
- If fermenting, hold out the olive oil until the very end. Transfer hummus to a 2 litre clip top jar, cover with the olive oil and clamp closed. Slowly rotate the jar until the olive oil seals the entire empty surface. Leave to ferment for 2-3 days depending on your preference. It will be cultured after 24 hours but you will have a stronger bite and more gut healthy bacteria after 2 or 3 days. It is an acquired taste so if you're new start with 1-2 days. Once finished, stir the olive oil in and store in a 1 liter glass jar in the fridge.
