Cauliflower hummus with caramelized Golden Delicious apples

An innovative aperitif

An unusual variant with roasted cauliflower and caramelized Golden Delicious apple cubes. A perfect mix of sweet and spicy flavors, ideal as an aperitif or as a single dish with a few slices of bread. This surprising and colorful combination of flavors is prepared in a few simple steps but will conquer every guest.
30 min.
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easy
 

Ingredients

for 4-6 people

for the hummus
1 cauliflower from Val Venosta
3 tbsp. extra virgin olive oil
1/2 tsp. smoked paprika
1/2 lemon (juice)
1 garlic clove
2 pinches of cumin powder
70 g tahini
Salt
Pepper
Chili pepper

for the dressing
1 Golden Delicious apple from Val Venosta
1 tbsp. extra virgin olive oil
20 g sugar
1 spring onion (the green part)
2 strawberries from Val Venosta
Currants from Val Venosta
 
 
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Preparation

For the hummus
For the cauliflower hummus with caramelized apples preheat the oven to 200 degrees (convection oven) and line a baking tray with baking paper. First remove the cauliflower leaves. Then remove the florets with a knife and divide the large ones into 2 or 3 pieces in order to obtain florets of the same size. Rinse under water and spread them on the baking tray. Drizzle with extra virgin olive oil, stir and bake at 200 degrees for approx. 20 minutes, until they have softened and have taken on a little color. If necessary, stir them about halfway through cooking.

Transfer the cooked cauliflower florets to the mixer (keep 5-6 aside for decoration), add smoked paprika, lemon juice, garlic clove, cumin powder, tahini, salt, pepper and chili to taste and mix until creamy. Add some more spices, if necessary. If the hummus is too thick for your taste, you can add a little water and blend again.
Spread the cauliflower hummus on a plate.
For the dressing
Wash and peel the Golden Delicious apple, remove the core and cut into small cubes. Heat a pan with extra virgin olive oil and brown the apple cubes for a few minutes, stirring. Add the sugar and caramelize while stirring. Remove from heat and set aside. Wash the green part of the spring onion and slice finely. Wash and peel the strawberries and cut into cubes. Wash and shell the currants.
Completion
Garnish the hummus with the caramelized apples, spring onion, strawberries, currants, the cauliflower florets set aside and a drizzle of extra virgin olive oil and serve or place in the fridge until ready to serve.
 

Recipe from Julia Morat

Passione Cooking
South Tyrolean DOC or Italian with German mother tongue – this is how Julia describes herself. She likes reinterpreting old family recipes from mom Reinhild and grandma Imma and enriching them with a few innovative and international elements. No matter how relaxed she is when cooking – there is one thing she can’t do well: cooking according to recipes. She likes being adventurous, experimenting and combining when cooking, but there is one ingredient that you can find in every single recipe: her smile.
 
 

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All recipes from the Venosta Valley
In the Apples Paradise
The apple history begins in the Garden of Eden. And since then it has not lost any of its appeal. Not only does it look good to bite and it really tastes great, but it also makes our body well, and our Val Venosta apple producers know it not only from the saying "an apple a day keeps the doctor away". That's why they do everything possible every day to get the best out of their apples.
 
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