INGREDIENTS:
1 medium-sized cauliflower
½ cup tahini
2 tablespoons avocado oil
2 large cloves garlic
⅓ cup lemon juice
4 scoops Keto Collagen
1 teaspoon salt
½ teaspoon black pepper
¼ cup chopped parsley
1 tablespoon olive oil
½ cup tahini
2 tablespoons avocado oil
2 large cloves garlic
⅓ cup lemon juice
4 scoops Keto Collagen
1 teaspoon salt
½ teaspoon black pepper
¼ cup chopped parsley
1 tablespoon olive oil
DIRECTIONS:
Preheat oven to 425 F and line baking sheet with parchment paper.
Remove the florets from the cauliflower and place on the baking sheet. Toss in a small amount of olive oil and roast for 15 minutes
Add the roasted cauliflower to a food processor with tahini, olive oil, garlic, Keto Collagen, lemon juice, salt, pepper. Puree until smooth.
Pour hummus into an airtight container and place in the refrigerator until cold.
Serve in a bowl and top with parsley and olive oil.
