I’ve been having an absolute ball serving up healthy, wholesome meals for The Weekend Edition with Phat Joe & Khanyi Mbau on SABC 3, Saturdays and Sundays from 6:30 – 9:00am.
In the Episode you can watch below, I whip up a scrumptious hummus using a purple cauliflower I sourced from the Oranjezicht City Farmer’s Market (scroll down for the recipe).
Get in on the action at around 50 minutes in:
PURPLE CAULIFLOWER HUMMUS
1 whole head garlic
Extra Virgin Olive Oil
1 purple cauliflower cut into florets (SHANNON)
1/2 teaspoon Himalayan salt
Juice of one lemon
Preheat oven to 180* C
In a bowl, combine the cauliflower, salt, and 2 big splashes of the olive oil and toss until the cauliflower is well-coated. Spread the cauliflower on the lined baking sheet, do not overcrowd.
Place garlic cloves with skin on, around with cauliflower pieces and drizzle with more olive oil.
Roast on the middle rack for about 40 minutes, until edges are starting to brown slightly.
Transfer the roasted cauliflower to a food processor.
Add one more splash of olive oil, the lemon juice, and pinch of pepper.
Squeeze the roasted garlic out of its skins into the processor and then pulse until completely smooth and spreadable, 3 to 4 minutes.
If your mixture is too thick, add a little cold water and pulse until smooth and spreadable.
Serve with vegetable crudités or crackers with plenty of lemon wedges.