Lunchbreak: Cauliflower hummus, prepared by The Little Beet Table chef Adam Starowicz

Executive Chef Adam Starowicz

The Little Beet Table
845 N. State Street
Chicago
(312) 549-8600
www.thelittlebeettable.com/

Cauliflower Hummus

Ingredients:
1 large head of cauliflower
1 cup extra virgin olive oil
juice of 3 lemons
4 Tbs tahini paste
1 cup water
1 Tbs salt

Directions:
Clean and cut the cauliflower into 1 inch steaks. Place in a baking dish and cover with the oil. Bake at 400f for 1 hour 30 minutes until deep dark brown. Be sure stir halfway through the cooking process. Once out of the oven, add lemon juice, tahini paste, water and salt. Blend in batches, be sure to not over blend. Garnish with toasted seeds, fresh dill, popcorn and sliced red onion. Serve with warm toasted bread.