This hummus made with no chickpeas is delicious, before I went low carb I had no idea that the humble cauliflower was so versatile. We are fast coming to the end of the cauliflower season in New Zealand but I will not panic as asparagus follows in September. But in the meantime to make the most of the end of the season I have this cauliflower hummus recipe and soon to follow a cauliflower rice stir fry. The crispy venison that is scattered on top of the hummus is infused with cinnamon it’s the perfect accompaniment to the tahininy, caramelised garlicky, lemony deliciousness of the hummus. In our house we have it with a truck load of stir fried greens, in the old days we would have had it with pita bread, but who needs bread when you can eat vegetables?Ingredients.

1 smallish cauliflower.

14 approx cloves of garlic.

2 lemons.

500gms of venison mince. You could equally use lamb or beef.

2 rounded tablespoons of tomato purée.

2 heaping tablespoons of tahini.

1 tablespoon of cinnamon.

salt.

large bunch of parsley.

some greens to have with it, we had collard greens.

toppings. As you wish, I am using pine nuts and fenugreek sprouts, with a few calendulas petals for fabulousness.

Chop the cauliflower into chunks, you can use the stem and small leaves too. These go into a roasting tray with plenty of coconut oil. Peel the garlic and make a parcel out of foil, add some olive oil and parcel up the garlic, add to the roasting tray. Roast at 180c fan for 25 minutes until the cauliflower is browning, we want a littl caramelisation. Take the cauliflower out and leave the garlic in for another 15 minutes so that it gets very soft and caramelised.

put the cauliflower, the garlic, the juice of one of the lemons and the tahini into a food processor and blitz until smooth.Taste and add salt.

Add some coconut oil to a frying pan and add the mince. Venison is a very lean mince and needs a good quantity of oil to cook it well. If you are using lamb or beef mince then you will not need so much oil. I use a potato masher to break up the mince, keep frying on quite a high heat stirring and breaking up the clumps until all the moisture is gone and the mince is browning and crisping up nicely.

Then add the tomato purée the cinnamon and the juice of the other lemon. I used to use pomegranate molasses in this dish but the carbs are too high so now I just add lemon juice which does the job of adding the sour sharpness to the mince without the carbs. Continue to cook for another 5 minutes until it’s dry and a bit crunchy.

This dish does benefit from lots of parsley, chop and add to the mice.

Stir fry or prepare the greens as you like, then plate up. I like to spread the hummus on a large platter and scatter the mince on top.

Dry fry the pine nuts then sprinkle on top along with the sprouts and any other decorations your heart desires. I then like to strew the greens around the outside for a symmetrical result.Serves 4 very hungry people. Total carbs in the whole dish is about 90grams so that would be 23 grams per large serve.