Cauliflower with hummus

Cauliflower + Hummus = Mmmmm!

My favourite way to eat cauliflower is raw. My favourite part of the cauliflower (and broccoli for that matter) is the stalk. I cut away the fibrous exterior and enjoy the crunchy, juicy centre. I “invented” this way of using up the rest of the cauliflower because:

1. There isn't enough stalk for everyone and I don't like to share.
2. Roasting a cauliflower is an excellent way to bring out the flavour.
3. Everybody loves hummus. Sometimes I make it from scratch, and sometimes I just buy one of those giant Costco tubs and we work our way through it. When the dregs of the tub of hummus get a bit dried out - this is a perfect way to use it up.

Scoop about a half cup (or more) of hummus into a bowl and mix it with some liquid. Start with 1/4 cup. I have used white wine, leftover tea and just plain water.

The mixture should resemble the consistency of pea soup. You don't want it to run off the cauliflower when you smooth it on. (photo below)
 

Wash the cauliflower and separate it into florets.
 
Put the cauliflower in a casserole dish (lined with parchment paper for easy cleanup).
 
Pour the hummus mixture evenly over all the florets.
 
Bake at 350º for 45-60 minutes. 

I ate the stalk. This is what was left.

Hummus and liquid - in this case white wine.

Pea soup consistency

Spoon it on

Ready to bake.
Notice that the hummus mixture is thick enough to adhere yet not run down the edges to pool at the bottom of the pan.