Currently cauliflower is abundant, affordable and fresh from the field thanks to our amazing local vegetable producers! A friend gave me this recipe years ago and it has since become a family favourite. A perfect dish for potlucks as it can be put together a day ahead and kept in the fridge until ready to bake.
Easy Cheesy Baked Cauliflower
- 1 whole cauliflower
- 3/4 cup mayonnaise
- 1/2 cup sour cream or plain yogurt
- 1 tbsp chopped dill
- 1/8 – 1/4 tsp cayenne pepper
- 1 cup shredded cheese
Preheat oven to 375 F.
Leave cauliflower whole or cut into large pieces. Set into large pot with an inch or two of water and steam for 20 minutes. Drain & let cool slightly.
Place cauliflower in greased 9″ X 13″ baking dish. Blend mayonnaise, sour cream or yogurt, shredded cheese, dill & cayenne pepper. Spread evenly over cauliflower. Bake 15—20 minutes until bubbly and brown.
I’ll admit, the first time I tried hummus I wasn’t impressed. It very dry, over-powered with garlic and rather unpalatable — not a recipe I felt obliged to try! But after sampling a few store bought varieties — roasted red pepper, caramelized onion — I thought maybe hummus wasn’t so bad after all. Then I found a recipe for Sweet Potato Hummus at Alaska from Scratch which converted me to the ‘pulse side’ of snacking! I adapted it to use heart-healthy canola oil and incorporated a few great tips from a Roasted Butternut Squash Hummus recipe at Nita at Carrots & Cake. The result — a family favourite, kid-approved, delicious, addictive, smooth and creamy hummus!
Roasted Sweet Potato & Garlic Hummus
- 1 medium sweet potato (approx 1 lb or 500 grams), drizzle of canola oil
- 1 – 19 oz (540 ml) can chickpeas, drained & rinsed
- 3 cloves *roasted garlic or 1 raw garlic clove
- 1/2 cup canola oil
- 1 lemon, juiced (about 3 tbsp)
- 1/4 cup hemp hearts (optional)
- 1 tsp paprika
- 1 tsp cumin
- 1/4 tsp cinnamon
- 1/8 tsp cayenne pepper
- pinch of nutmeg
- Green onions
- Hemp hearts
- Roasted chickpeas
- Grated or ground nutmeg
- Cayenne Pepper
- Lemon rind
- Preheat oven to 400 F.
- Scrub the sweet potato & dry thoroughly. Pierce the skin 2-3 times with a knife or fork and lightly coat with a drizzle of canola oil.
- Place on baking sheet lined with parchment paper. Bake 45 min — 1 hour, until tender. (If you cut sweet potato in half, reduce time to ~ 30 minutes)
- Let cool, peel off skin, cut off any dark spots and cut into 4 —5 cm pieces.
- *If roasting garlic, toss cloves with a bit of canola oil, wrap in foil & place on baking sheet with the sweet potato. Garlic will take less time to roast so remove from oven after about 30 minutes.
- Drain & thoroughly rinse chickpeas.
- Toss chickpeas, sweet potato, garlic, canola oil, lemon juice, hemp hearts (if desired) & spice mixture into blender or food processor
- . Blend well, scraping down as needed. If it isn’t as smooth & creamy as you’d like, add more canola oil (or water), a tablespoon at a time, until it reaches desired consistency.
To serve, drizzle with canola oil and top with your choice of garnishes. Serve with crackers & raw veggies. This also makes a wonderful spread for sandwiches or wraps. Basically this hummus is so good, you will get very creative in finding ways to use it, other than just eating it ‘straight-up’ with a spoon — which, by the way, is totally acceptable!
- Roasted garlic is sweeter & less overpowering than raw garlic, hence only use 1 clove if opting for raw. My family loves it either way!
- Hemp hearts will add a nutty flavour & slightly change the consistency of the hummus, but they also add protein, fibre & healthy fats.
- Encourage creativity in the kitchen by letting the kids help. They love to personalize their snack by choosing their own garnishes, crackers & veggies.
Store in an airtight container in the refrigerator for 3 -5 days, if it lasts that long…