Jake and I first met years ago — classic New York chaos, late night, too much fun, and instant friendship. He’s smart, hilarious, and one of my favorite people to cook with. We’ve messaged since meeting and I’ve always wanted to have Shabbat with him and once even tried to convince him of make me “knot” challah for my jewelry collection photo shoot

We made my Cauliflower Hummus — simple, clean, and completely legume-free (I don’t do chickpeas anymore). It’s one of my go-tos from Trust Your Gut — rich, creamy, and loaded with flavor.

INGREDIENTS

• 1 head of cauliflower, chopped into florets

• Olive oil (be generous — I use Kyoord, a high-phenolic one)

• JF Spicy Salt

• Lemon juice

• A touch of honey

• Tahini

• Ground cumin + ground coriander

• Smoked paprika (for garnish)

• Smoked olives (optional, but incredible)

• Chips or veggies for dipping

PROCESS

1. Roast the cauliflower at 450°F until tender but not charred.

2. Blend with tahini, lemon, honey, and a pinch of Spicy Salt.

3. Add cumin and coriander — adjust seasoning to taste.

4. Finish with a drizzle of olive oil, smoked paprika, and smoked olives.

5. Serve with chips, cut veggies, or bagel chips if you’re like Jake.

NOTES

• Try the hummus warm as we are eating it here! It’s insane.

• Don’t skimp on olive oil. Use the good stuff — your skin will thank you.

• Whole foods need salt. Season properly; it’s not “clean” if it’s flavorless.

• Make it pretty. Food should taste good and look good.

• Legume-free doesn’t mean boring. This dip proves it.

• Paprika is your friend. Always double it.