One of the highlights of working as a classroom aide in kindergarten was 10:00 Snack. Parents provided the food and their child passed it out at our communal gathering outside on the playground.
From my observations, one of the most popular snacks was not what you might guess: cut veggies with hummus.
But eating too many legumes can cause digestive issues as well as block nutrient absorption. Did this recipe taste as good as hummus made with chickpeas? Of course not, but the traditional flavor palette and texture were still satisfying - and what a delicious way to eat cauliflower.
In addition to offering a healthy snack, my guess is that your child (and you) will clean the plate!
Ingredients:
1 small head of cauliflower, cored and cut into florets
2 tablespoons olive oil
2 teaspoons cumin
1/4 teaspoon sea salt
1/2 cup tahini
1 medium garlic clove, minched (optional)
1 lemon, juiced
1/3 teaspoon paprika (optional)
Veggies of choice: cucumber, plum tomatoes, carrots, mushrooms, etc.
Instructions:
Preheat oven to 500 degrees F.
1. Toss the cauliflower, olive oil, cumin and sea salt in a bowl. Put mixture on a baking sheet, and bake for about 25-30 minutes, until a fork goes through the florets easily. Cool.
2. Put the roasted cauliflower, tahini, lemon juice, and garlic (if using) in a food processor. Mix for about 30 seconds until the ingredients form a soft paste-like consistency.
3. Sprinkle with paprika (if using). Serve with chopped veggies.
#paleo #kidsnack #veggies #glutenfree #dairyfree #indianfood #Indian
*Recipe adapted from www.thepaleoplan.com website.
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