Recipe by Amanda Haas, culinary director of Williams-Sonoma and author of The Anti-Inflammation Cookbook (Chronicle Books, 2016). "Three times a week at home, I roast cauliflower florets until they're caramelized," says Amanda. "We eat them by the bucket." This recipe is a natural extension.
This turned out way better than I expected. It taste like normal hummus! I'm currently doing Whole30 and needed a good substitute. I will definitely be making this again. 2 Teaspoons of salt is probably too much for most people. Use 1 teaspoon and then taste. I ended up using a little under 1.5 teaspoons. I also added a mix of fresh and dried basil. It made an excellent addition. :)
My husband even loves it and he is not a big fan of alternative healthy recipes. I cut back to 1 teaspoon of sea salt. I plan to eat with sliced red bell peppers.
Really, really good however the recipe calls for too much salt. I would suggest cutting back on the salt then adding it if you feel it needs it.