Cauliflower is tailor-made for barbecuing. (photo: Laureen Harper)

Recipe: Roasted Cauliflower Hummus

By AMA Staff

Delicious side dishes and dips are essential for any memorable barbecue. Salads, slaws, and corn on the cob are standard sides, but it doesn’t take much to kick things up a notch.

Executive chef Liana Robberecht, who has worked at WinSport and the Calgary Petroleum Club, recommends grilling fruit such as peaches and pineapple. “Drizzle them with Chinook Honey and a little bit of chili flakes,” she says. “It’s the best.”

Robberecht’s Backyard BBQ recipe for roasted cauliflower hummus is even spicier, inspired by Mediterranean and Asian seasonings. Use it as a dip for vegetables, pita bread and crackers or as a stuffing for grilled zucchini.


1 large cauliflower
1/4 cup tahini
1 tablespoon plus 1/2 teaspoon True Lemon powder
2 tablespoons roasted garlic purée
1 tablespoon ginger purée
1 teaspoon cumin
1 tablespoon Sambal Oelek chili paste
1/2 teaspoon salt (or to taste)
1 cup olive oil

Preheat barbecue to 350-400 F.

Clean and remove leaves from cauliflower.

Cut cauliflower lengthwise into 4 pieces, keeping stem.

Place onto barbecue rack for approximately 20-25 minutes.

Keep watch over cauliflower—turn over pieces for even roasting.

Remove when nicely charred.

Cool down.

In a food processor, add cauliflower, blend until it begins to form “rice,” then start adding adding all other ingredients until smooth, adjust seasoning as needed.

• One large whole cauliflower with leaves removed equals about four cups.

• You can use lemon juice and zest instead of True Lemon powder, add to your taste.

• You can also adjust spice or garlic level.

Pick up your fruit and veggies at 2BK Vegetable Farm in Edmonton, Innisfail Growers in Innisfail, and YYC Growers + Distributors in Calgary.