16-ounces frozen cauliflower
4 tablespoons water or broth (chicken or vegetable)
1-1/2 tablespoons lemon juice
3 tablespoons extra-virgin olive oil
2 tablespoons tahini
4 fresh garlic cloves, chopped
1 teaspoon ground cumin
1/4 teaspoon dehydrated pepper flakes or 1/8 teaspoon cayenne pepper
additional water or broth as needed for processing)
Cook frozen cauliflower as directed on the package, using 4 tablespoons
water or broth. Drain and reserve cooking liquid. Place all remaining
ingredients in a food processor and process until smooth. Add reserved
cooking liquid as needed to reach desired consistency. Taste and adjust
seasonings. Refrigerate for several hours or overnight so flavors can
To serve, spread out in a thin layer on 1 large or several smaller plates
and drizzle with extra-virgin olive oil and hot sauce such as sriracha.
Serve with pork rinds or vegetable crudités.
Note: zucchini or yellow squash should also work well, but should be
drained well and will probably need less liquid for processing.
©Shatze, Thursday, June 03, 2010
From: About.com: Low Carb Diets: Forum
Sommai Larkjit / FreeDigitalPhotos.net 10072477