Cahiers de Hoummos: the cauliflower hummus conundrum

humA recent note in MidLaw’s Cahiers de Hoummos (prompted by North Carolina business law authority, blogger and hummus connoisseur Mack Sperling) mused that cauliflower hummus might mark a step forward in hummus thinking. Well, we’ve taken that concept to the MidLaw Test Kitchen. The results may surprise you.

Roasted cauliflower? With garlic, lemon juice, olive oil and salt. And hummus.

A great concept, we thought. So, we followed those recipes that instruct you to mash up a bunch of cauliflower with a bunch of chickpeas and tahini. Well, we found that the cauliflower and the chickpeas combined to create a lower common denominator. Rather than leveraging separate strengths, each diminished the other.

But wait! The Test Kitchen devised a means of capitalizing on the separate and ultimately complementary strengths of both cauliflower and chickpeas.

First we thought: make the mash sharper. So, we added salt. Then we added lemon juice. And, we tried Sriracha. But each of them always led away from the center. Beneath the surface there was still an insipid mash. Then, we hit upon a disruptive solution.

The MidLaw Cauliflower Hummus Recipe:roasted cauliflower

First, prepare MidLaw Straight Ahead Hummus. Roll your own.

Next, separate cauliflower into florets, coat with oil, garlic, lemon juice and salt, and roast.

Then – and this is the key – set the roasted cauliflower to one side and set the hummus to the other side. Do not mash them up together. Keep them separate.

Serve with pita, chips, crackers or raw vegetables as you prefer; or serve the cauliflower and hummus tout seule.

Roasted cauliflower, oiled and salted: superb. MidLaw Straight Ahead Hummus: extraordinary. Respect each for what it is. Resist the processor mentality.

Respecting each one for its strengths, not diluting. That is the MidLaw Way.

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