Roasted Garlic Cauliflower Hummus

This post contains affiliate links. Click here to see what that means!

In order to support our blogging activities, we may receive monetary compensation or other types or remuneration for our endorsement, recommendation, testimonial, and/or link to any products or services from this blog.

That being said, we only promote authors, products, and services that we wholeheartedly stand by!



Having been vegan for nearly a decade, I really missed hummus when I started the Autoimmune Protocol. It had been one of those cheap, easy, and delicious staples in my diet, and it only occurred to me recently that I could make a similar dish without legumes (garbanzo beans), seeds (sesame and cumin), or nightshades (paprika). Here I use roasted garlic along with fresh lemon juice and a high-quality olive oil to recreate the flavor of traditional hummus, and I promise it doesn’t disappoint!

If you haven’t roasted garlic before, you are in for a treat! I recommend doing at least 3-4 heads at a time to maximize use of your oven. It is amazing how some oil and time in the oven can transform bitter, pungent raw garlic into a savory experience. Just make sure those around you love garlic just as much as you do, because they will not be able to escape…

As far as which AIP compliant vehicle to use to eat this hummus, I recommend simply using raw vegetable slices, like carrot, celery, or cucumber, Garlic-Rosemary Plantain Crackers. Pictured above are Yucan Crunch crackers from Mission:Heirloom, though they’ve unfortunately been discontinued since the publish of this recipe.

5.0 from 1 reviews
Roasted Garlic Cauliflower Hummus
Prep time
Cook time
Total time
Serves: 3 cups
  • 1 head of garlic
  • ½ tsp coconut oil
  • 1 head of cauliflower, steamed
  • ½ cup extra virgin olive oil
  • 1 lemon, juiced
  • 2 tbsp water
  • ½ tsp sea salt
  • Parsley, green olives, and additional olive oil to serve
  1. Preheat your oven to 400 degrees.
  2. Cut the very top off of the head of garlic, making sure to expose the tip of every clove. Place the coconut oil on the top and wrap in foil. Cook in the oven for 30 minutes, or until soft and lightly browned.
  3. When the garlic is finished roasting, remove the cloves and place in a food processor with the cauliflower, olive oil, lemon juice, water, and sea salt. Process for a minute or two, until a thick puree forms.
  4. Serve garnished with parsley, green olives, and olive oil.


About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness and a co-teacher of AIP Certified Coach. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She has a Master's degree in Human Nutrition and Functional Nutrition, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos by following her on Instagram.


  • Penny says

    Is there any way we can do this without using aluminum foil?

    • Mickey Trescott says

      Penny, if you have a small dish with a lid that will help keep the moisture in.

    • Roxy Bruntmyer says

      To bake a cauliflower head without using Aluminum Foil, I would use a deep dutch oven, a roasting pan, or any other pot of that size. Could be heated in the oven or even in the top of a double boiler on a burner.

    • Jean says

      I have also used Parchment paper… just wrap them, and twist parchment. Works great!

  • Aubrey says

    This looks creative and delicious!:)

  • When made how long will this last? Could it be frozen? Looks delicious will be making this weekend!

    • Mickey Trescott says

      Hi Pollyanna,
      It will last for a week in the fridge, and does freeze well! Have fun!

  • […] one of my favorite sites for everything AIP and Paleo. Here’s a link to Mickey’s recipe, which calls for roasted cauliflower and has the alliums still in it. If you haven’t seen […]

  • Ruth M. says

    Hi Mickey,
    Is the cauliflower raw when you puree it with the garlic? I don’t see any reference to it being cooked but I can’t imagine that it gets that smooth if its raw.
    Thanks! 🙂

  • Gina says

    Do you have a recipe for crackers?

    • Mickey Trescott says

      Gina, please see the link in the article above!

  • […] Roasted Garlic Cauliflower Hummus by Autoimmune Paleo […]

  • Cara Haynes says

    Hi there,

    I wanted to try your cookbook because my husband has PPMS. We are following Dr. Wahl’s Paleo Plus diet which allows for no beans or peas at all.

    Are there many bean-free recipes in your book?

    Thank you!

    • Mickey Trescott says

      Hi Cara! There are no beans or legumes in my cookbook, or any of the recipes on this site.

  • Cara Haynes says

    *edit to above*

    There are also no potatoes allowed, including sweet potatoes. So I’m curious about that too. Thank you. 🙂

    • Angie Alt says

      Cara, Mickey’s cookbook includes exclusively legume (bean/peas) free recipes. Sweet potatoes are allowed on AIP, so they are used, but there are no white potatoes.

    • Mickey Trescott says

      Hi Cara,
      I do use sweet potatoes in some of the recipes, but no potatoes.

  • […] recipe is heavily inspired by Kari at Whole Life, Full Soul and Mickey and Angie at Autoimmune Paleo, with a few tweaks to suit my palate and increase the anti-inflammatory punch of this beautiful, […]

  • […] Roasted Garlic Cauliflower Hummus (Autoimmune Paleo) […]

  • […] Roasted garlic cauliflower hummus – this was good if you like cauliflower, which Grant does, and I don’t.  But at least it made celery edible. […]

  • […] Roasted Garlic Cauliflower Hummus – Autoimmune-Paleo […]

  • Kimberly Anhorn says

    Hello, Thank you for sharing your stories and information. About 9 months ago I started having a lot of joint pain. I was tested at the hospital and was positive on ANA. Further testing was positive only for 1 marker of scleroderma. It took 4 months to get into see a rheumatologist. He ordered more testing. So far only positive for one marker on scleroderma. He has been conferring with my nephrologist ( I am in stage 3 of renal failure due to hypertension since my mid 20’s and many changes in meds over the years without the best control.) My nephrologist suspected that my adrenals may be the cause. I was started on a new medication, which has greatly helped bring my blood pressure under control. It was 6 months after this that I started with the joint pain and muscle cramps. Looking back I had a suspicious rash on my chest and arms about 2 years prior to this. Both MD’s are concerned it could be Lupus, and of course the fact that it could be causing much of the damage to my kidneys. I am scheduled for a biopsy of the kidney tissue to rule in or out Lupus. I have recently read a book by an MD that cured herself of Lupus with a plant based diet. I have also read a book by a man that had kidney disease progressed into failure, went through dialysis and received a cadaver kidney. He also promotes a plant based diet to ease the burden on the kidneys, also restricting the amount of protein. I wonder what your thoughts or advice would be? I would appreciate any advice you can give me. Thank you!

    • Mickey Trescott says

      Hi Kimberly! I am sorry to hear of your struggles. Since we are not medical practitioners, we can’t advise on medical issues. I would suggest working with someone who can advise you how to structure the elimination diet to be suitable for someone with kidney disease – I’d recommend Amy Kubal at the Paleo Mom Consulting (she is an RD) – Wishing you luck!

  • […] Ingredients: garlic, coconut oil, cauliflower, extra virgin olive oil, lemon, sea salt, parsley, green olives. Get the full recipe at […]

  • Christine says

    OMG, Mickey…thank you so very much for this recipe!!! I just made it and it is crazy delicious! I also added Tumeric to mine.

    • Mickey Trescott says

      Christine, awesome modification idea, and I’m happy you liked it!

  • Beth Branch says

    Any possible sub for the lemon juice? Is it for taste or acidity?

    • Mickey Trescott says

      I think it balances the flavors – if you tolerate ACV or coconut vinegar, you could give either of them a try!

  • Donna says

    Wish I could put your recipes on my Pinterest !

    • Mickey Trescott says

      Just mouse over the images in the post and you will see a “pin it” button in the upper left hand corner!

  • Laura says

    This is sooo good. Closest thing to real hummus I’ve had in years. Thanks for sharing another great recipe! 👍👍

  • Astrid says

    Dear Mickey, your book made it all the way to Belgium, after I first heard about the AIP on Rupaul’s podcast (thank you Michelle Visage).
    It has done wonders for me and I’m so happy to find more recipes on this website! Looking forward to give this hummus a try!

    Thank you for your work and I hope you continu to do this.

    Kind regards, Astrid

    • Mickey Trescott says

      Wishing you luck, Astrid! (And wow, did not know about that mention on the podcast – cool!)

  • Dyn says

    Sounds yummy. Could you use frozen humus, or would the texture get weird?

    • Mickey Trescott says

      Hi Dyn! I have frozen this recipe and it reconstitutes well.

Leave a Comment

Rate this recipe: