Cauliflower Hummus
Living in Asia and in the hot humid climate of Singapore often means that certain recipes and ingredients just are not available or are incredibly expensive and difficult to find.
For example, cheese is not used in most Asian cooking, it also typically does not do so well in extreme heat....so in Singapore it is incredibly expensive. A small block of feta cheese at our local grocery store is over $10. The ricotta and mozzarella cheese I need in order to make lasagna costs over $30.
After living in Singapore for 3 years, my favorite recipes have slowly evolved and in many cases have shifted to have a strong Asian influence. Although I still make lasagne on (a special) occasions, a more common recipe I might now make is a fantastic Thai Yellow Curry.
Being in Asia has also made me more creative in trying out new ways to make things in order to satisfy a certain craving. This cauliflower hummus recipe is a result of a serious hummus craving this week and it turned out to be just as good (if not better) than the "real thing". I found a basic recipe online then added my own (asian) twist to it with a bit of soy sauce and cayenne pepper.
Ingredients
1 medium head cauliflower, broken into small florets
1 clove garlic
1/3 c. tahini
2 tbsp. lemon juice
2 tbsp. olive oil
1 tbsp. soy sauce
cayenne pepper to taste
lemon wedges, olive oil and parsley for garnish
fresh veggies for serving
Instructions
Preheat oven to 400 degrees.
Place cauliflower on baking sheet. Drizzle with olive oil. Roast for 40 minutes, stirring halfway through cooking time. Remove from oven and cool.
Combine roasted cauliflower, garlic, tahini, lemon juice, olive oil, soy sauce and cayenne pepper in a small blender. Process until smooth. Add water one tablespoon at a time for a thinner consistency, if desired.
Drizzle with olive oil and sprinkle with parsley, if desired. Serve with lemon wedges and fresh veggies.
cayenne pepper to taste
lemon wedges, olive oil and parsley for garnish
fresh veggies for serving
Instructions
Preheat oven to 400 degrees.
Place cauliflower on baking sheet. Drizzle with olive oil. Roast for 40 minutes, stirring halfway through cooking time. Remove from oven and cool.
Combine roasted cauliflower, garlic, tahini, lemon juice, olive oil, soy sauce and cayenne pepper in a small blender. Process until smooth. Add water one tablespoon at a time for a thinner consistency, if desired.
Drizzle with olive oil and sprinkle with parsley, if desired. Serve with lemon wedges and fresh veggies.
Labels:
Living in Singapore,
Recipes
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