Cauliflower Hummus

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I always love finding easy and fun recipes to make. I recently saw one from The Kitchn for Cauliflower Hummus and had to give it a try. Below is the recipe:

Here’s what you’ll need:

  • 1 large head of cauliflower
  • Olive Oil
  • Salt
  • Pepper 
  • 2 tbs Tahini 
  • 1 tbs lemon juice
  • Garlic, honey, spices to taste

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First, preheat the oven to 450 degrees F. Next, cut the cauliflower into florets (they don’t need to be perfect since they’ll end up in the food processor anyway). Toss them in plenty of olive oil, salt, and pepper.

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Spread the pieces out on a baking sheet and wrap it tightly with foil, and bake for about 12 minutes, until they begin to soften. Uncover them and cook for another 10 minutes, until the cauliflower begins to brown.

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Turn the florets and roast another 10 to 12 minutes, until they turn deep golden-brown in places. Blend the cauliflower in a food processor with 2 tablespoons tahini, 1 tablespoon lemon juice, 1 teaspoon honey, and a pinch of sea salt. Grate 1 small garlic clove (or enough to taste) directly into the mixture. Blend in 1 tablespoon extra-virgin olive oil. Scrape down the sides of the bowl as needed and blend until smooth. Adjust salt and lemon juice to taste. Blend in more olive oil or a splash of water for a thinner consistency.

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And ta-da! Now, I will say, it doesn’t taste exactly like chickpea hummus, so, don’t go in expecting it to taste just like that. This is a take on hummus, made of cauliflower, of course. It’s texture is very similar, and it’s still delicious. Use veggies or pita/pita chips to dip!

Get the original recipe here.


The Little Beet Table


So, I eat plenty of “fun” food, aka, junk. And, that’s totally fine (according to me), because I balance it out with healthy foods. The Little Beet Table recently opened up in Flatiron, focusing on gluten free, wholesome cooking and healthy eating, so, I had to check it out.


The wooden clad, minimal aesthetic is warm and sleek, and everything on the menu looked great. Nothing says kicking off a healthy meal like a cocktail, right? Whatever. I ordered the Campana (milagro tequila, jalapeño, sriacha, cointreau). I really liked this one, it starts off a little sweet, but you get the kick from the jalapeño right away. It has a great balance, not too sweet and not too spicy, but will warm you up for sure.


Then, to start, I had the Vegetable Crudite (mint raita and roasted red pepper hummus). I shared this starter, but it’s not a bountiful dish, so, it could totally work as a solo appetizer too. However, it’s full of flavor, and the colorful veggies and delicious dips make it a really satisfying starter without ruining your appetite for the rest of the meal.  


For my entree, I ordered the Slow Cooked Salmon (avocado caponata, pistachio and black olive oil). I loved this. The salmon was perfectly cooked, and the slow technique really keeps all of the juice in, leaving you with a very flavorful and tender piece of fish. The salmon sits atop the avocado caponata, with chopped eggplant and veggies, somewhat similar to a ratatouille. The flavors are savory, and the dish is light, but substantial at the same time. 

The Shorts:
Name: The Little Beat Table 
Location: 333 Park Avenue South, NYC
The Long and Short: Would I go back? For sure. The cocktail was awesome, the food was delicious, and the service was great.
Would I recommend it? Definitely. In a city where you can get lost in a sea of “fun foods”, it’s nice to have somewhere to get a delicious, and healthy, meal.