French Onion Chicken Bake

This French Onion Chicken recipe is a keeper! Onions are quickly caramelized on the stove top, before nestling in some chicken, veggies and baked with some optional cheese for an amazing weeknight dinner. It’s gluten-free and only needs about 25 minutes of hands-on cooking. 

French onion chicken in a a skilletFrench Onion Chicken Recipe

We are big fans of French Onion Soup, but we’ve never been big fans of how labor intensive the dish is or how long it takes (which is why we have a recipe for a slow cooker version). But this French Onion Chicken Bake? It’s like the best of both worlds; all that French Onion Soup flavor in a a heartier convenient weeknight dinner format. We also skipped the bread on this one and rely on perfectly cooked juicy chicken breasts to eat up all that caramelized onion flavor. The cheese is optional here, but highly encouraged. To make it a complete meal you can add in either diced potatoes to the bake, or keep it low-carb and use cauliflower florets instead.

Let’s Talk Caramelized Onions

Traditionally, caramelized onions are cooked over a low flame for a long period of time. The water is slowly cooked out of the onions and you are left with a sweet, jam-like consistency. Because we wanted this to be a weeknight dinner that still has all that caramelized onion goodness we’re making “quick” caramelized onions.

To make quick caramelized onions, begin by slicing the onions thin and giving them a 5-minute undisturbed sear at medium-high. The onions will be brown in spots and will start to sweat. You then lower the heat to medium low and cook down for 10-15 minutes, stirring occasionally. The onions should be light brown and be fully softened. This is the stage where you want to deglaze the pan with beef broth and dijon mustard and scrape up any of those browned bits from the onions to help give the dish that characteristic dark look. At this point you’ll add in the remaining ingredients and then place the whole dish into the oven to bake for another 20 minutes. The onions will continue to cook and become sweet and jammy. 

French onion chicken skilletFrench Onion Chicken Ingredients

  • Onions
  • Chicken Breasts
  • Beef Stock
  • Baby Potatoes (or Cauliflower)
  • Thyme
  • Butter (replace with oil if dairy-free)
  • Oil
  • Salt
  • Garlic
  • Dijon Mustard
  • Mozzarella or Gruyere Cheese (omit for dairy-free)

Added Vegetable Options

To make this a complete meal we added in the option to include either potatoes or to keep it low-carb cauliflower florets. They are mixed together with the onions before being added to the oven to bake. Other vegetables could work too here, so long as they cook in about the 20 minutes it takes for the chicken to cook through.

French onion soup chicken casserole on a plateWhat temperature should chicken be cooked in the oven?

The safe temperature for chicken to be cooked to is 165ºF. However chicken will continue to cook for a few minutes after it has been pulled out of the oven so it’s a safe bet to pull out the chicken a few degrees before it hits that temperature. The surest way to know if a chicken breast is cooked through is to use an instant read thermometer. Insert it into the thickest part of the chicken breast and wait about 3 seconds for it to read the degree. We pull our chicken breasts out at 160º and then let the dish sit, lightly covered with tinfoil for 5-10 minutes so the chicken can rest.

If you like this chicken recipe, check out these others:

French Onion Chicken Bake

Prep Time 00:10 Cook Time 00:40 Total Time 00:50 Serves 4

Ingredients

Directions

  1. Preheat oven to 400ºF.
  2. Heat butter and oil over medium high heat in a large oven safe skillet (12 inches or more, see note). Add onions and cook undisturbed for 5 minutes, until onions start to sweat and have browned in places. Reduce heat to medium low, add salt and and cook for an additional 10-15 minutes, stirring occasionally, until the onions have softened. Add garlic and thyme and cook for an additional 2 minutes. Add in beef stock and mustard and scrape up any browned bits and continue to cook until the liquid has reduced by about half, about 2 minutes.
  3. Set aside ½ cup of the onion mixture. Add the cauliflower to the skillet and mix together with the onions.
  4. Season the chicken with salt and pepper then nestle the chicken in the skillet. Divide the set aside onions on top of the chicken.
  5. Place in the preheated oven and bake until chicken is cooked through, about 20 minutes. 
  6. Preheat the broiler. Sprinkle the shredded cheese on top of the chicken and place under the broiler until the cheese is melty, about 1 minute.
  7. Remove thyme sprigs and serve.

Recipe Notes

  1. We kept this low carb by using cauliflower, but if desired you can use halved baby potatoes (about 1”) in place of the cauliflower. Or, if you wanted to make this dish as just the chicken bake, omit the cauliflower all together. 
  2. If you do not have a big enough oven safe skillet, you can bake this in a 9x13” oven safe dish.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Air Fryer Buffalo Cauliflower Nuggets

Cauliflower to the rescue again! These buffalo cauliflower nuggets made in the air fryer are downright addictive, with a crispy exterior coated in an easy spicy buffalo sauce. These easy vegetarian bites are gluten free and low carb, with an option to make it paleo and dairy free.

Portion of gluten free buffalo cauliflowerAir Fryer Buffalo Cauliflower Wings

Cauliflower has masqueraded as many different things here on LCK, such as hummus, hash browns, rolls and pizza bites. But these Buffalo Cauliflower Nuggets, from the new Skinny Taste Air Fryer Cookbook might be a new favorite! They are easy to make, and fun to eat!

If you don’t know my friend Gina, not only is she one of the kindness people I know, she works so hard, and her cookbooks are a total reflection of that dedication and work ethic! Her newest cookbook is no exception! Gina shares 75 of her best recipes that work in every type of air fryer, including basket models and countertop ovens with air fryer settings. I seriously am amazed at all of the things she makes happen in the air fryer! Not only is the cookbook amazing, but in true Gina fashion, she also has her very own AIR FRYER that you can go ahead and purchase now!

This book is not only an amazing air fryer guide but of course it’s filled with with crave-worthy recipes for favorites such as:

  • Appetizers:
    • Cauliflower Rice Arroncini
    • Crispy Coconut Shrimp, Za’atar Chickpeas
    • Cheesy Crab Stuffed Mushrooms
    • Pickle-Brined Chicken Tenders
  • Dinner fav’s:
    • Korean Pork Lettuce Wraps
    • Roasted Fish with Lemon-Almond Crumbs
    • Sugar and Spice Acorn Squash
    • Apple Stuffed Pork Chops
    • Charred Sesame Green Beans
  • Baked goods:
    • Homemade Bagels
    • Petite Spiced Pumpkin Bread
    • Cinnamon Rolls with Cream Cheese Icing

This book has plenty of swaps for dietary restrictions, including gluten free and is just all around a great resource.

photo of skinny taste air fryer book

Tips for Making Buffalo Cauliflower Bites

  1. Make sure to cut your cauliflower into similar sized pieces. The cook timing on this recipe is based off of bite sized pieces, which are around 1″ to 1-1/2″ pieces of cauliflower.
  2. Gina instructs to individually coat the pieces, instead of breading them inside of a bag or in large batches. It takes a little bit more time but is well worth it because these bites came out so crispy!
  3. There is no seasoning inside of the breading or egg because the hot sauce is quite salty, but feel free to add some garlic powder or pepper if you desire.
  4. If you want to make the buffalo sauce dairy free, substitute with ghee.
  5. Gina suggests serving this with blue cheese, but ranch would also work as well!

breading gluten free cauliflower bites

What type of air fryer should I get?

  1. Gina has her very own air-fryer launching in July, which you can grab here!
  2. We’ve used both the NuWave and the Phillips and both are great options.
  3. One we haven’t tried, but plan to, is a toaster-style one.

Note: While we love our air fryer, you should know that they are not a small appliance, so just make sure you have the space! And in case you don’t, we went ahead and tested these baked for you!

Can these be baked?

If you don’t have an air fryer (YET!), these cauliflower bites can be baked on a sheet pan lined with parchment paper in a preheated 375ºF for 25-30 minutes, flipping halfway through, until cauliflower is tender.

pouring buffalo sauce on low carb spicy cauliflower

If you like this cauliflower recipe, check out these others favorites:

Love Buffalo Sauce like we do? Try these Buffalo favorites:

Grab your copy of The Skinny Taste Air Fryer Cookbook here!


Air Fryer Buffalo Cauliflower Nuggets

Prep Time 00:10 Cook Time 00:17 Total Time 00:27 Serves 4

Ingredients

  • 3 large eggs, beaten
  • 1/2 cup almond flour, more if needed
  • 28 bite-size (about 1 inch) cauliflower florets (16 ounces)
  • Olive oil or avocado oil spray
  • 6 tablespoons Frank’s RedHot Sauce
  • 1 tablespoon unsalted butter, melted (or ghee for dairy free/paleo)
  • Carrot sticks and celery, for serving (optional)

Directions

  1. Preheat the air fryer to 380ºF.
  2. Place the eggs in small bowl. Place the almond flour in a separate medium bowl. Dip the cauliflower into the egg, then into the flour to coat, shaking off excess. Place on a sheet tray and spray both sides with oil.
  3. Working in batches. arrange a single layer of the cauliflower in the air fryer basket.
  4. Cook for 7-8 minutes, flipping halfway, until golden and tender.
  5. When all the batches are done, return all of the cauliflower to the air fryer and cook for 1-minute to heat through (for a toaster oven style air-fryer, cook at 350ºF; timing remains the same). 
  6. Transfer to a large bowl and toss with the hot sauce and melted butter.
  7. If desired, serve with celery and carrot sticks, and dipping sauce of choice.

Recipe Notes

  1. This recipe comes from The Skinnytaste Air Fryer Cookbook (p. 122) and was reprinted with permission. This recipe shared reflects the alternative of almond flour instead of a gluten-free flour blend.
  2. Use more almond flour as needed.
  3. We recommend using avocado oil spray (that contains no added ingredients) for high heat cooking.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

How to Make Cauliflower Rice

You can find cauliflower rice in most grocery stores these days, but if you’ve never made (or eaten) it, learning how to make cauliflower rice may seem difficult or time consuming. But trust us, it’s easy peasy! We’re offering two different methods on how to make it, giving you all the tips you need to know about storing it and letting you in on our favorite way to cook it up.

Cauliflower Rice in a Pan

Cauliflower Rice How To

Cauliflower rice is not new to this site, in fact we’ve been talking about it for years. But we realized that there wasn’t one comprehensive guide here that tells you all you need to know about cauliflower rice, whether you are new to adding it to your meals or you’ve been eating it for a while but buying it in the store. So we’re filling you in on all the cauliflower rice knowledge we’ve gained over the years!

Ready? Let’s dig in!

Why eat cauliflower rice?

If you’ve never eaten it before, you may be wondering what it is and why you should eat it. Putting it simply, cauliflower rice is rice-sized pieces of cauliflower that is cooked and served in place of regular rice.

When compared to regular white or brown rice, cauliflower rice is:

  • Grain-free
  • Low-carb
  • More nutrient dense
  • Fast to cook (5 minutes only!)

Why make cauliflower rice at home?

  1. It’s easy!
  2. It’s inexpensive.
  3. Some recipes actually do best with finally made cauliflower rice versus store-bought larger pieces, like our ‘Everything Bagel’ Topped Cauliflower RollsCauliflower Hash Browns (Keto!), and Cauliflower Pizza Bites (Gluten-Free and Grain-Free)! These recipes call for VERY FINE cauliflower rice that can only be achieved at home.

How to make cauliflower rice

Does is taste good?

To be clear, cauliflower rice does not taste like white rice. It surely taste like cauliflower. So if you are strongly opposed to the taste of cauliflower, this is not the rice alternative for you. But if you like or don’t mind cauliflower, much like white rice, it takes on the flavor of whatever it is served with, such as this Paleo Asian Beef, Fried Rice, Chicken and Broccoli or Stir Fry.

Making Cauliflower Rice:

While we definitely love using the food processor to make cauliflower rice as our preferred method, if you don’t have one you can just as easily use a box grater.

How to make cauliflower rice with a food processor:

Cut the cauliflower into 2” florets (making sure they are all similar in size). Add the florets to the food processor and pulse 7-9 times until they are all broken down into “rice sized” pieces. 

How to make cauliflower rice without a food processor:

Cut the stem out of the cauliflower and cut the cauliflower into 4 pieces. Using the larger holes in the box grater (the ones you would typically use to grate cheese), grate the cauliflower.

Cauliflower rice in food processor

Freezing Cauliflower Rice

Just like you can buy frozen cauliflower rice at the store, you can make your own at home and freeze it. It’s truly cheaper and we do prefer the quality of cauliflower riced at home (though we buy our fair share at the store too, since it is so readily available). Place your riced cauliflower in a bag or container and freeze for around one month. It’s easiest if you freeze it in the portion you are most likely to use. We find that about 4 cups uncooked cauliflower rice is a generous portion for 2 people.

How long will it last in the refrigerator?

Uncooked riced cauliflower will keep about 5 days in a closed container or bag in the refrigerator. Cooked cauliflower rice will last about 3-4 days.

Prepared cauliflower rice

Best Ways to Cook Cauliflower Rice

We love using a nonstick skillet to quickly cook up cauliflower rice, with a touch of garlic powder and salt that is then topped with a few pieces of thinly sliced green onion. Scroll down for the entire recipe.

Recipes to use Cauliflower Rice


How to Make Cauliflower Rice

Prep Time 00:05 Cook Time 00:05 Inactive Time 00:00 Total Time 00:10 Serves 2

Ingredients

  • 1 medium head cauliflower (about 16 ounces)
  • 1/2 tsp salt
  • 1/2 tsp garlic
  • 1 green onion, sliced thin

Directions

  1. Using a food processor: Cut the cauliflower into 2” florets (making sure they are all similar in size). Add the florets to the food processor and pulse 7-9 times until they are all broken down into “rice sized” pieces. Using a box grater: Cut the stem out of the cauliflower and cut the cauliflower into 4 pieces. Using the larger holes in the box grater (the ones you would typically use to grate cheese), grate the cauliflower.
  2. You can store uncooked cauliflower rice either frozen (for up to 1 month) or in the refrigerator for 5 days.
  3. When ready to cook: Heat a large pan of medium heat (we like using our nonstick skillet here). Once hot and then add cauliflower “rice” with ½ teaspoon salt and ½ teaspoon garlic powder. Cook until the cauliflower is tender about 5-6 minutes. The longer you cook it, the more water it will exude.
  4. Garnish with green onion and serve immediately, or let cool and place in the refrigerator for meal prep. Cooked cauliflower rice will last about 3-4 days.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Sheet Pan Kielbasa Sausage and Sauerkraut Dinner

This Sheet Pan Kielbasa Sausage and Sauerkraut Dinner has unique flavors and is an easy way to get dinner on the table. Aside from prepping up a few veggies it’s largely hands-off cooking which means more time in your life! It’s Paleo and Whole30 friendly and will be a hit with the whole family.

Sheet Pan Sausage and Veggies

Sheet Pan Kielbasa Sausage and Sauerkraut Dinner

Another Sheet Pan Dinner for the win! We love the unique flavor combination in this Sheet Pan Kielbasa Sausage and Sauerkraut Dinner! The cauliflower, potatoes and smoky kielbasa are complimented nicely with the sweet apples and sour sauerkraut. It’s easy to throw together using only a sheet pan and your oven! This would also make a good meal prep lunch as well! Make a double batch to serve as dinner and few make ahead portions or make the whole batch for lunches.

And sauerkraut is a great way to get a nice hit of probiotics naturally so we always love to sneak in these foods whenever possible. Plus, if you’ve never tried the combo of salty sausage with sweet apples and umami sour sauerkraut, we promise you’ll love it.

Sheet pan sausage and vegetables

Whenever we make sheet pan recipes we always try to harness what makes this oft overlooked cooking tool amazing: it produces perfectly cooked food that doesn’t require much attention other than to set a timer and add in ingredients. The recipe sometimes indicates moving the food around the sheet pan, and this is because depending on how you position the food it uses different cooking techniques. In this recipe we first have the cauliflower, potatoes and apples spread out evenly on a pan so that they can roast. Next we have you pile them close together to finish cooking with the power of steam and add the kielbasa, with a splash of oil on top to help bring the flavor all together. And finally we like cooking the kielbasa whole because it gets a nice crisp skin.

Kielbasa sheet pan recipes

Tips for sheet pan cooking:

  • Sheet pan dinners are the best. Make sure to read the recipe all the way through (of course) and plan to use a timer! This way you can truly walk away from the oven and not have to worry about when you need to add anything for the next step.
  • Do the prep ahead of time: Cut cauliflower and onions the night before and mix with oil and spices, then you only have to cut apple and potatoes once you are ready for the actual cooking.
  • Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.

What is Kielbasa

Polish kielbasa is traditionally made from ground pork. Kielbasa (from Polish kiełbasa) is any type of meat sausage from Poland, and it’s a staple of Polish cuisine.

What are the best sausages to buy

We purchased natural nitrate free Kielbasa at Whole Foods. If that isn’t an option we like to shop organic and local whenever possible for our sausage! Ask your local butcher if you can’t find the quality you want in your local market.

Kielbasa and sauerkraut dinner

If you like this recipe, try these other sheet pan meals:


Sheet Pan Kielbasa and Sauerkraut Dinner

Prep Time 00:15 Cook Time 00:43 Inactive Time 00:02 Total Time 01:00 Serves 4

Ingredients

  • 1 onion, sliced
  • ½ head medium cauliflower (about 12 ounces), cut into florets
  • 12 small baby yukon gold potatoes (about 1” big), halved
  • 2 fuji, or other crisp apple, cored and cut into 6 pieces each
  • 2 tablespoons avocado oil
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • Pinch cayenne pepper (optional)
  • 1-12 ounce polish kielbasa
  • 1-½ cups sauerkraut, semi drained

Directions

  1. Pre-heat oven to 400ºF.
  2. On a sheet pan combine onion, cauliflower, potatoes, apples, oil and all the spices and toss to combine and then spread out evenly.
  3. Bake for 25 minutes, stirring halfway through.
  4. Remove and move all of the vegetables towards the middle of the sheet pan, creating a small pile. Place kielbasa on top and drizzle the sausage with a bit of avocado oil and place back in the oven for 15 minutes.
  5. Remove from oven and place 1-½ cups of sauerkraut on one side of the sheet tray and continue to bake until the sauerkraut is just slightly warmed, about 3 minutes.
  6. Remove and let sit until the kielbasa is cool enough to handle, about 2 minutes. Slice kielbasa into ¼” slices on the bias and divide sausage and veggies into four portions. Serve with whole grain mustard.

Recipe Notes

  1. If Whole30 check to make sure your kielbasa is compliant.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

One Pot Turmeric Chicken and Rice

This One Pot Turmeric Chicken and Rice is a hearty, warm and comforting weeknight dinner option! It’s full of veggies and uses both fresh and dried turmeric. It is dairy-free and gluten-free and is bound to be a new, and easy, family favorite!

One Pot Turmeric Chicken and Rice

We love an easy-to-make and easy-to-love weeknight dinner and this One Pot Turmeric Chicken and Rice is one of them! A warm and comforting spiced chicken and rice dish that consists largely of unattended cooking and is made all in one pot for a simpler clean up! This dish uses both fresh and dried turmeric for an extra punch of flavor and has so many veggies packed in!

Let’s talk turmeric:

We’ve talked quite a bit about turmeric on this site before because turmeric is a trendy food topic these days, but for good reason: it provides significant anti-inflammatory effects that can benefit a wide variety of health concerns! Curcumin, which is a nutrient found within turmeric, is a powerful anti-inflammatory. Chronic inflammation has been linked to a number of larger medical conditions such as diabetes, arthritis and heart disease. A natural and easy way to help keep inflammation down is through the foods you put in your body. This One Pot Turmeric Chicken and Rice uses both fresh turmeric and dried turmeric. Now are we saying if you eat this rice all of your inflammation will go away? Nope! But we are big believers in using a whole and real food approach to healthy living and including as many nutrient dense ingredients in our every day meals is a good start.

Where can you buy fresh turmeric?

Almost any major grocery store will sell turmeric. Look for it in the section where they sell fresh ginger, and it looks similar!

What do you do with fresh turmeric

You don’t need to peel the thin skin off of fresh turmeric, but we prefer to especially if it isn’t organic. The easiest way to do this is to take a spoon and gently scrape off the skin. You can grate the turmeric with a microplane or finely mince it. Just be careful about where you prepare the turmeric because it will leave yellow everywhere it touches, including your hands!

If you like this easy weeknight dinner recipes, check out these others:


One Pot Turmeric Chicken and Rice

Prep Time 00:10 Cook Time 00:28 Inactive Time 00:05 Total Time 00:43 Serves 4-6

Ingredients

  • 2 tablespoons avocado oil, divided
  • 1 1/2 lbs. boneless, skinless chicken thighs, diced into bite-sized pieces
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 2-2 inch pieces fresh turmeric (about 2 tablespoon)
  • 2 carrots, diced
  • 1 teaspoon cumin
  • 1 teaspoon parsley
  • 1 teaspoon fine sea salt
  • 1 teaspoon turmeric dried
  • 2-½ cups chicken broth
  • 1 cup long grain white rice
  • 1/2 medium cauliflower, cut into florets (about 2 cups)
  • ½ cup frozen green peas
  • Cilantro and lemon wedges, for garnish

Directions

  1. Heat a 12” heavy bottomed high-sided pan over medium-high heat. Once hot, add oil and chicken and cook until beginning to brown 5-7 minutes. Remove from pan and set aside.
  2. Add onions and carrots and cook until soft and translucent, 3-5 minutes.
  3. Add fresh turmeric, garlic and all spices and toast for 30 seconds.
  4. Add chicken stock and scrap up any browned bits. Add rice, cauliflower and the chicken and stir to combine. Make sure the mixture is spread evenly in the pan and the veggies and chicken are pushed into the liquid as much as possible.
  5. Let mixture come up to a boil, then cover with a tight fitting lid, and lower the heat to medium-low.
  6. Cook for 20 minutes.
  7. Shut off heat, quickly remove the cover and sprinkle ½ cup peas over the top. Close the lid and let steam for 5 minutes.
  8. Fluff with a fork garnish with cilantro and a sprinkle of lemon juice

Recipe Notes

Notes: The cooking times can vary with this recipe depending on the brand of rice you use, how high your heat is on your stove and how heavy your pot is. Check to make sure the rice is fully cooked after the directed cooking time. If it is slightly undercooked, cook for an additional 5 minutes.

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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Cauliflower Hummus

This Cauliflower Hummus recipe is so simple to put together and is a great vegan and legume-free alternative to traditional hummus. It’s Whole30, Keto and Paleo friendly and truly you wouldn’t notice it wasn’t traditional hummus.

Easy cauliflower hummusCauliflower Hummus

Cauliflower really is a magical vegetable that can be turned into anything! Previously we’ve made noodle-free tuna casserole, hash browns, cauliflower parmesan, and pizza bites with cauliflower and now we’ve turned a classic dip into a legume-free version! This Cauliflower Hummus is so close in flavor to the real thing that most people eating it wouldn’t know it wasn’t traditional hummus. This is a great dip for people who can’t tolerate beans, those eating a paleo diet or a low carb diet. But also it’s just a really great dip: no special diet or lifestyle needed to love this one.

And the best part about it all is that it’s so easy to make. Simply roast some cauliflower and garlic (of course!) and whirl it up in a food processor or blender with some traditional flavorings and it’s done!

Roasted cauliflower hummus

What do you serve cauliflower hummus with?

This is a great dip to serve alongside a spread of crackers, vegetables or pita or a gluten-free equivalent. This would also be lovely served along a dinner like grilled chicken and vegetables.

How long can you store cauliflower hummus?

It can be kept in a refrigerator for about 3 days. It can easily be made ahead of time if serving at an event!

Cauliflower Hummus recipe

Tools we used in this recipe:

  • Sheet pan
  • Food Processor
  • Essentials: knife and spatula

If you like this dip recipe, check out these others:

Video:


Cauliflower Hummus

Prep Time 00:10 Cook Time 00:25 Total Time 00:34 Serves 6-8

Ingredients

  • 1 small cauliflower, cut into florets
  • 4 garlic cloves, left inside of skin
  • 2 tablespoons avocado oil
  • 2 tablespoons tahini
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • ½ teaspoon oregano
  • ½ teaspoon dried parsley
  • ½  teaspoons salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon cumin
  • ¼ teapoons paprika

Directions

  1. Preheat oven to 400ºF.
  2. On a sheet pan toss together cauliflower, whole garlic cloves and avocado oil. Roast until tender, about 25 minutes. Let cool slightly.
  3. Remove roasted garlic from the skin and add to a food processor. Add cauliflower and all of the remaining ingredients and process until the hummus comes together.
  4. If desired top with a drizzle of olive oil, paprika and fresh parsley. Serve warm, or chill and serve cold with crackers and vegetable crudite.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!