ROASTED CAULIFLOWER HUMMUS, INFUSEDonion, dill and cricket powder to dust. Finish with lemon oil....

INTENTIONEveryone loves hummus, and everyone loves cauliflower. This easy recipe swaps the chickpea

for cauliflower. The result is a rich, smooth, creamy hummus like you have never tasted before.

This dish reminds me to rethink the status quo. To honor tradition, but to always look forward

as to how we can make it relatable, meaningful and integrated into our current time and place.

This is meant for sharing, for dining communally and a reminder that

it is not just what you eat, but who you eat with :)

Gabriel KennedyCo-Founder, Plant People

Winner of ABC's The Taste

REALITY TASTE

ROASTED CAULIFLOWER HUMMUS,INFUSEDEXTRA VIRGIN OLIVE OIL

DIRECTIONS1. In a deep baking sheet toss cauliflower

and olive oil.

2. Cook at 350°F until very soft. The top

layer of the cauliflower should have some

nice color.

3. Remove from heat and add the rest of the

measured ingredients to the cauliflower

and stir to combine.

4. In a Vitamix, add the cauliflower mixture

and blend till smooth.

5. Dollop a heaping spoon full of hummus

and spread into circle leaving divot in the

center. Sprinkle with seeds, add sliced

onion, dill and cricket powder to dust.

Finish with lemon oil.

INGREDIENTSFor Roasted Cauliflower

Cauliflower, cut to florets - 700g

Olive Oil - 150g

For Dip

Cauliflower, cut to florets - 700g

Olive Oil - 150g

For Garnish

Sesame and pumpkin seeds

Red onion, sliced

Dill, picked

Olive Oil

Lemon zest

NOTESServe with vegetables or grilled bread!

Keeps in the fridge for a week.