Vermicular | Cauliflower Hummus

Cauliflower Hummus

Tailored for: Musui–Kamado
Oven Pot Click to Modify
Cooking Flow
30 min
Cooking Steps

[LOW] 20 min

REST 10 min


1 head cauliflower, cut into ⅛" pieces
1 clove garlic, peeled, crushed
2 tablespoons lemon juice
1 teaspoon kosher salt
½ teaspoon ground cumin
½ teaspoon ground coriander
2 ½ tablespoons (35 g) tahini
3 tablespoons olive oil

Finely chopped fresh parsley
Paprika oil

  1. Add 1 tablespoon of water and place sliced cauliflower in the pot, cover and steam-roast over [LOW] heat for 20 minutes. Turn off and rest covered for another 10 minutes.

  2. Combine cauliflower with garlic, lemon juice, salt and spices. Use blender until the mixture breaks down into a rough paste.

  3. Once blended, add in tahini and olive oil. Blend to a finer paste. Season to taste with salt. Add more lemon juice if desired.

  4. Transfer to a serving bowl, drizzle olive oil and garnish with parsley and smoked paprika alongside with warm pita bread.

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Musui–Kamado with the Vermicular Cookbook.

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