Buffalo Cauliflower Hummus

This is a perfect recipe to bring with cut-up veggies or grain-free chips to a summer BBQ. It has a nice kick and a creamy texture - no one seems to notice the cauliflower! Both the cauliflower and tahini are hormone-balancing and are high in fiber. I like to keep this dip around to serve with roasted veggies, smear on a wrap or turkey burger or just dunk any summer veggie.

Inspired by: Real Simple Good

Ingredients

• 1 large head cauliflower (or 2 small heads)

• 3 tbsp avocado oil

• 2 cloves garlic, minced

• 1 teaspoon smoked paprika

• Lemon juice, from 1 lemon

• 1/4 cup tahini

• 2 tbsp nutritional yeast (I like Bragg’s)

• 1 16 oz. jar roasted red peppers

• 1-2 tbsp Frank’s red hot (or similiar hot sauce)

• Sea salt to taste

• Cilantro, for garnish

Instructions

1. Preheat oven to 425. Cut cauliflower into small florets. Place on a baking sheet and drizzle with one tablespoon avocado oil. Bake 20-25 minutes until soft and tender. Let cool.

2. Add garlic, paprika, lemon juice, tahini and yeast into a food processor or high-quality blender like a Vitamix. Blend until smooth.

3. Add cooled cauliflower and blend. When well-mixed, add hot sauce and roasted peppers until thick but lump-free.

4. Season with salt to taste and garnish with cilantro.

5. Chill or serve immediately with cut-up veggies like radishes, celery and carrots and your favorite chips (I love Siete tortilla chips!)