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 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!

Sausage and Vegetable Pasta

Gluten-free Sausage and Veggie Pasta | Lexi's Clean Kitchen

This Sausage and Vegetable Pasta is my go-to gluten-free dish for a quick weeknight meal or for entertaining. It’s delicious, serves a crowd, is easy to prepare, and is made using only ONE POT!

Sausage and Spring Vegetable Pasta

Sausage and Spring Vegetable Pasta

My blogging girlies and I are excited for SPRING, so we’ve teamed up to bring you five recipes packed with our favorite Spring produce. You have carrots, potatoes, leeks, broccoli, asparagus, spinach, strawberries, peas, and radishes!

5 Healthy Spring Recipes

Now, this pasta! 

Sausage and Spring Vegetable Pasta

I always make this dish when entertaining. Super Bowl, a dinner party, or just having friends or family over. It’s always a hit, and super easy to prepare!

Sausage and Spring Vegetable Pasta

Watch the video:

Want more gluten-free pasta recipes? Try these favorites:

Sausage and Spring Vegetable Pasta

Prep Time 00:05 Cook Time 00:25 Yields 6

Ingredients

Directions

  1. In a large pot, make pasta as directed on the box/bag of pasta you are using.
  2. Drain pasta and set aside.
  3. In the same pot, heat 1 tablespoon of oil and sauté garlic for 30 seconds. Add in broccoli and asparagus and sauté for 5 to 10 minutes until fork tender. To speed up the time, add 2 teaspoons of water and cover the pot.
  4. Remove the casing from the sausage and add to the pot. Cook until no pink remains.
  5. Add the spinach and sauté until wilted.
  6. Add the pasta into the pot, add remaining olive oil, and salt, pepper, red pepper flakes, and parmesan if adding. Taste and adjust spices as desired.
  7. Serve hot!
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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!

Baked Saucy Garlic Wings

These Baked Saucy Garlic Wings are the perfect addition to your Superbowl party, or tonight’s dinner! Slather on the garlicky, delicious sauce for some crowd pleasing wings! 

Baked Saucy Garlic Wings

  First, let’s chat a bit! Remember a few months back I was in Atlanta with some bloggers for a fun Tuttorosso event with Chef Hugh Acheson?

Atlanta

tomatotasting

Well, at the event, the Tuttorosso ladies set up a canned tomato tasting and we were all mind blown. Quite literally. I’ve never taste-tested canned tomatoes, because it’s not a typical thing to eat out of a can, and oh my, you guys….There is such a difference it’s really just insane. Between texture, flavor, appearance, color, and so much more. It really is interesting to check out.

SO, I decided to do a little experiment at home to show you.
tuttorossoWe have two different cans, same type of tomatoes (whole, peeled plum tomatoes). I cracked open the cans (not literally cracked), but you get the idea. Just look at the difference between these two tomatoes.

tuttorosso2I wish you could have been in the kitchen with us when we did our little taste test.

Tuttorosso’s tomatoes were hands down the freshest, tastiest, and were uniformed (as you can see). The Tuttorosso can had no peels in the sauce, no taste from the can, etc. Canned tomatoes are used so often in recipes, and for good reason, so it definitely is a fun little experiment to try at home so you can really taste and see the difference in the canned tomatoes you are using!


 Now… to the wings!

The Superbowl is right around the corner. For good measure and for some good taste-testers, I made these wings for last’s week championship game and everybody loved them!

They are perfectly cooked. Saucy, garlicky, and finger-lickin’ good.

Baked Saucy Garlic Wings

Grab one off the screen, go for it!
Baked Saucy Garlic Wings

Baked Saucy Garlic Wings

 

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Baked Saucy Garlic Wings

This post is sponsored by my friends at Tuttorosso Tomatoes. All opinions are 100% my own! 

Favorite wing flavor- ready… GO!

Baked Saucy Garlic Wings

Prep Time 7 min Cook Time 30 min

Ingredients

    For the sauce

    Everything else

    Directions

  • Preheat oven to 350°F
  • In a small saucepan, heat butter and minced garlic and mix for 2 minutes
  • Add in additional sauce ingredients and mix to combine
  • Bring to a boil then reduce heat and let simmer for 10 minutes until thick and slightly reduced
  • While cooking, toss the wings with salt, pepper, and oil
  • Line on a baking sheet and bake for 20 minutes, flipping halfway through
  • Once wings are cooked, remove from the oven and toss with sauce (reserve about 1/3 for dipping)
  • Place back on baking sheet and place oven on broil (high)
  • Broil wings for 5 minutes to get them nice and crispy
  • Serve with additional sauce and fresh chopped cilantro
  • Recipe Notes

  • *Can use sauce in the whole or diced tomatoes, or blend up 1 cup of the tomatoes.
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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!

    Garlic Breadsticks

    I refuse to officially move into Fall recipes just yet, my friends. After all it’s a cool 95 degrees out today here in Boston! Bloggers like to get ahead of the game though. I won’t give up our summer just yet, but we’ll make a nice yummy transition, that’s for sure. Ready or not, the new school year is upon us, and there are some areas of the country where school is already back in session! 

    *Queue ALL the back-to-school snacks, lunches and healthy meals*

    …because I know how hectic those days can get. 

    Whether you are a parent juggling your kids’ homework and 75 after school activities, or whether you are simply busy with your job and life, we all need a little easy in our lives. Easy and delicious that is.

    This week for Healthy Food Friday with American Express, let’s roll out the carpet for garlic breadsticks. 

    Because, YUM.

    GarlicBreadsticks

    GarlicBreadsticks12

    Bake, slice, dip, eat. Repeat.

    A meal, side or snack everyone will love. Promise!

    GarlicBreadsticks2GarlicBreadsticks5

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    GarlicBreadsticks9
    GarlicBreadsticks3

    I’m not ashamed at how quickly we devoured these. Not even a little bit.

    GarlicBreadsticks13

    What meal is the hardest for you on busy days? Lunches?  Snacks? Dinners?

    I was selected by American Express to contribute to their Tumblr community. As such I was paid for my services, but all opinions in general and about American express are my own.

    Roasted Salmon with Apple Fennel Salad over Garlicky Kale

    January is here and with that comes new goals, resolutions, and tons of healthy eating/detoxing from the holidays! Are you in the same boat? I’m doing a combination of a candida detox/whole30/21dsd! Basically, low/no sugar, real whole foods (no paleo baked goods), and lower carb. I’ve heard from many of you that you’re doing similar programs, and whether you’ve started one or are just trying to start off the new year on the right note, this post is for you!

    I made you possibly my new all-time favorite dinner. This Roasted Salmon dish is the perfect light & healthy dinner option that’s packed with your favorite winter flavors! Paired with sautéed garlicky kale and topped with an apple fennel salad, it’s easy enough for a weeknight dinner and elegant enough to impress your weekend guests!

    Roasted Salmon with Apple Fennel Salad

    Scroll down for the recipe!

    But first… I’ve teamed up with the ladies for another month on great eats. This month focusing on detox-friendly food to nourish and kick-start your 2015. Please welcome Brittany from Eating Bird Food to the group!

    Detox Your New YearAll that, plus… Enter to win a  $125 Amazon gift card to support you in your effort to eat healthy in 2015.

    Brittany from Eating Bird Food made you superfood energy balls that have a base of oats and almond butter and are studded with a blend of superfood berries including goji berries, inca berries and mulberries. They’re a healthy on-the-go snack option with enough sweetness to satisfy a sugar craving.

    Find the recipe here.superfood energy balls

    Taylor from Food Faith Fitness made you a protein and super-food packed smoothie bowl that is made extra creamy with Greek yogurt and avocado. It’s swirled with cashew cream for the perfect nutty note.

    Find the recipe here.
    Smoothie bowl

    Kelly from Nosh and Nourish made you the most gorgeous juice ever! A large pile of vegetables and fruits becomes one nutrient-loaded glass of juice. This Super Yellow Juice is overflowing with vitamin C from the bell peppers and rutabega and is great at aiding in digestion and boosting your immunity!

    Find the recipe here.

    super-yellow-juice

    Davida from The Healthy Maven made you a healthy and nutritious Detox Vegetable Soup. It’s made with eight different vegetables and is ready in under 40 minutes for a hearty and veggie-packed meal.

    Find the recipe here.

    Detox-Vegetable-Soup

    Lee from Fit Foodie Finds made you Paleo Fried Rice using cauliflower in place of rice and tons of veggies for a healthy, quick, 30-minute meal that’s vegetarian and delicious.

    Find the recipe here.

    paleo-fried-rice

    Now, for the salmon dish that is perfect for your weeknight meal or your classy dinner party! Packed with nutrients, easy to prepare, Whole30-approved, deliciousness! You’ll leave the table beyond satisfied and wanting more, promise!

    Roasted Salmon Kale Apple Fennel Salad

    I’ve been topping the apple fennel salad on all of my leafy green salads lately, too!

    Roasted Salmon Kale Apple Fennel Salad

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    Roasted Salmon Kale Apple Fennel SaladRoasted Salmon Kale Apple Fennel Salad

    And if all that wasn’t awesome enough, we’re giving away a $150 Amazon gift card to one lucky reader! Enter below 🙂

     

    Roasted Salmon with Apple Fennel Salad over Garlicky Kale & detox recipes

    Prep Time 10 min Cook Time 25 min

    Ingredients

    Apple Fennel Salad

    Directions

  • Roast garlic: I use this method, preheat oven to 400, cut off the top, place face up and drizzle with olive oil, cover with tin foil and roast for 30 minutes or until soft**
  • Lightly rub salmon with olive oil and sea salt, set aside
  • In a bowl combine shaved or sliced apple and fennel, pomegranate seeds, and apple cider vinegar- toss and set aside
  • Massage kale with olive oil
  • In a skillet heat 1/2 tbsp olive oil and garlic
  • Add in massaged kale and sauté until wilted, sprinkle with sea salt as desired
  • While cooking, place oven on broiler (high) and place salmon into the oven
  • Broil for 7-9 minutes based on size of your fish
  • Plate by placing kale down, salmon on top, and apple fennel salad to garnish
  • Recipe Notes

  • *One head if you are roasting your garlic first, 2 cloves if you are just sautéing with garlic
  • **You don't have to use roasted garlic, you can simply sauté your kale with garlic while 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!

    Cajun Garlic Shrimp Noodle Bowls

    These Cajun Garlic Shrimp Noodle Bowls are the perfect 20 minute meal! Whole30-compliant, easy, and delicious with a little kick of spice!

    Cajun Garlic Shrimp Noodle BowlsCajun Garlic Shrimp Noodle Bowls

    Simple weeknight dinners. That’s what I’m all about these days, along with easy lunches and on-the-go snacks and breakfasts- too! I’m getting the vibe (via my Facebook page), that many of you are in the same boat, too.

    Cajun Garlic Shrimp Noodle Bowls

    To preface this post: I love my spiralizer. I use it at least once of week and usually don’t stray far from my beloved zucchini linguine.

    Cajun Garlic Shrimp Noodle Bowls

    This dish comes together in 15 minutes and can be adjusted based on the veggies you have on hand! Cajun-y, garlic-y, buttery deliciousness.

    Cajun Garlic Shrimp Noodle Bowls

    Other spiralized recipes:

    Cajun Garlic Shrimp Noodle Bowls

    Prep Time 5 min Cook Time 15 min Serves 2

    Ingredients

    • 3 cloves garlic, crushed
    • 3 tablespoons grass-fed butter
    • 10-20 jumbo shrimps, detailed

    Cajun seasoning

    Other

    Directions

    1. Spiralize your zucchini using a spiralizer or even a mandolin will work, set aside
    2. Combine cajun seasoning in a bowl and toss with shrimp
    3. Heat butter and garlic in a pan over medium-high heat.
    4. Add in red pepper and onion and sauté for 3-4 minutes.
    5. Add in cajun shrimp and let cook until opaque.
    6. In a separate pan heat remaining tbsp of butter and lightly sauté zucchini noodles for 3 minutes.
    7. Place zucchini noodles in a bowl and top with garlic cajun shrimp and veggie mixture.
    8. Taste and add salt and seasoning as desired.
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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!

     

    Do you have a spiralizer? What’s your favorite dish to spiralize?