Tiff is a special girl. She's hilariously-funny (and no, that's not redundant, she's funny at that level), she's always up for adventure, and she's been featured in more than one Silly Little CaveGirl post. So, we wanted to be sure her birthday was a blast!
We invited a cool bunch of CrossFitters for an afternoon by the pool followed by a BBQ in the park. The BBQ part was easy. We got a pile of CaveGirl-approved hot dogs, I made a quick cole slaw and a double batch of Key Lime CavePie, and had a few other treats that will be featured here soon. But, if you've ever fed a CrossFitter (and I have some experience in this area - cough - CaveBoy), you know that you cannot expect them to go too long without eating. Especially if they are boys and especially if they worked out that morning.
So, I wanted to bring something to the pool that would be good even if it got a little warm, wouldn't require much logistics, and wouldn't spoil anyone's dinner (ha!). Guacamole is an obvious choice. It's simple to make, tastes great, and scoops up with veggies. Honestly, because it is so obvious, I'm a little bit over it. AND it oxidizes pretty quickly. Not ideal for an afternoon outside.
Hummus on the other hand, whips up in a snap, scoops up perfectly, and is pretty stable in the sun. Unfortunately, it is also made out of chickpeas, which are legumes (aka not paleo). On top of that, chickpeas contain phytoestrogens that may or may not be bad for you, depending on your hormonal makeup. Bottom line: they don't enter my kitchen.
So what was a CaveGirl to do? Leave my guests slathered with sunscreen, filled to the brim with homemade margaritas, and nary a plantain chip to be found? It's almost as if you don't know me...
Roasted Cauliflower Hummus
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| It's also really tasty with broccoli florets. |
Ingredients
1 head cauliflower, cut into florets
Juice from 2 lemons
1/2 cup tahini
2 tablespoons olive oil
1/2 teaspoon garlic powder
Salt and pepper
Instructions
Preheat oven to 400 degrees. Grease baking sheet with 1 tablespoon olive oil. Arrange cauliflower florets in a single layer on baking sheet. Drizzle with remaining 1 tablespoon olive oil. Season with a large pinch of salt and pepper to taste. Bake until tender and brown. About 20 minutes. Remove from oven and let cool enough to touch.
In your food processor, combine roasted cauliflower, lemon juice, and tahini. Puree until smooth. Season with garlic and additional salt and pepper to taste (I didn't need to add any to mine). Puree again to combine. Makes about 2 1/2 cups.
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