Hummus Crusted Cauliflower Steaks - 19.2g Carbs, 7.8g Fiber, 6.9g Sugar
From: blog.fatfreevegan.com
Preparation time: 10 min
Cooking time: 30 min
1 large head cauliflower (you will use only half)
Salt and pepper
About 1/3 cup hummus, such as Blender Hummus
Fresh rosemary (optional)
Preheat oven to 400F.
Wash the cauliflower and trim off all the leaves and the bottom of the stem. Place it stem-down on your cutting board. Cut it in half straight down through the middle. Take each half and make another parallel cut so that you have two "steaks," about 1/2 to 3/4-inch thick. Make one more parallel cut on each half, to try to get a total of 4 steaks. Don't worry if your final cut results in your cauliflower falling to pieces! How many steaks you get depends on the size and shape of your cauliflower. Reserve the individual florets for another use, or toss them with some hummus and roast them, too. (Individual florets will take less time, so be careful not to burn them.)
Sprinkle one side of each cauliflower steak with salt and pepper and place it pepper-side down on a non-stick or silicone-coated baking sheet. Spread hummus lightly on the top of each cauliflower piece and sprinkle with fresh rosemary, if you want. Bake until cauliflower is just tender and hummus is beginning to lightly brown, about 30 minutes.
Servings: 3
Nutrition per Serving: 103 Calories, 12 Calories from Fat, 1.4g Total fat, 0mg Cholesterol, 76.5mg Sodium, 813mg Potassium, 19.2g Carbs, 7.8g Fiber, 6.9g Sugar, 6.9g Protein
(Nutrition info uses my low-fat Hummus in the Blender.)
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Hummus in the Blender - 18.5g Carbs, 5.1g Fiber, 3.1g Sugar
From: blog.fatfreevegan.com
You can make this with either canned or home cooked chickpeas. If you're using canned, I recommend using organic beans. Drain the liquid from one of the cans, but leave the other undrained and use its liquid instead of the water. If you're using home cooked chickpeas, you may need less water so start with barely 3/4 cup and add more if the hummus is too thick.
Preparation time: 10 min
Cooking time: 0 min
3 cups cooked chickpeas OR 2 15 oz cans, 1 drained
3/4 to 1 cup water or chickpea cooking broth (or the liquid from 1 can of chickpeas)
2 to 4 cloves garlic, peeled
2 Tbsp tahini OR 4 Tbsp sesame seeds
2 to 4 Tbsp fresh lemon juice
1/4 to 1 tsp cumin
1/4 tsp smoked paprika
1/8 to 1/2 tsp chipotle chili powder OR cayenne pepper
Salt, to taste
1. Place all ingredients except salt in the blender in the order listed, using the smaller amounts. Start the machine on low and increase speed to high. Use the Vitamix plunger to break up air pockets and push chickpeas toward the blades, if necessary. (Other blenders: Stop and use a spatula to do this.) If the mixture is too thick, add additional water a little at a time. Turn up to the highest speed and blend for a few seconds until hummus is completely smooth.
2. Stop blender and taste the hummus. Add additional seasonings and salt to taste and blend briefly to combine.
3. Store hummus in a sealed container in the refrigerator. It's best after it's had a chance to rest for at least an hour, but use within a week.
Variations
I often remove half of the hummus to serve as-is and get creative with the other half. Try adding any one of the following during the last brief blending: roasted red peppers, sun-dried tomatoes, chipotle chile peppers, green onions, caramelized onions, roasted garlic, jalapeno peppers, black or green olives, balsamic vinegar, spinach, smoked salt or Liquid Smoke.
Servings: 8
Nutrition per Serving: 125 Calories, 29 Calories from Fat, 3.4g Total Fat, 0mg Cholesterol, 8.5mg Sodium, 205.9mg Potassium, 18.5g Carbs, 5.1g Fiber, 3.1g Sugar, 6.2g Protein, 3.6 points
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