Holiday Cauliflower Avocado Hummus “Cupcakes”

Holiday colours make these Cauliflower "Cupcakes" a winner at parties. They are vegetarian and gluten-free. Filled with avocado hummus, sweet peppers, radish slices and optional Ricotta cheese, these will go fast at parties. Even carnivores won't be able to resist their charm. Combining pureed cauliflower with @bettycrocker mashed potatoes is easy to do and will impress your guests. Better yet, the vegetarians and those with gluten allergies will feel included in the Holiday cheer. You can make or buy the hummus.


Cupcake Ingredients:

  • 1 Cauliflower – washed
  • 1 Packet – Betty Crocker Mashed Potatoes
  • 2 eggs
  • ½ cup Parmesan cheese or Asiago
  • ½ cup Cheddar, Gouda, Edam or other softer cheese
  • 1 Tablespoon each of dried Basil, Oregano, Thyme, Sage and Marjoram (add more if you like it spicier)
  • 1 Teaspoon of Sriracha or Dried Chipotle pepper flakes
  • 1 Tablespoon of Paprika or Smoked Paprika
  • Salt and pepper to taste preference

Other Equipment:

  • 12 Greased Nonstick Cupcake pan
  • Food Processor
  • Large Mixing Bowl

Hummus Ingredients:

  • 1 125 ml Chickpeas – drained
  • 2 medium to large avocados
  • ¼ cup avocado oil
  • Juice from ½ lemon
  • Hot peppers to taste
  • Salt and pepper to taste preference

Other Equipment:

  • Food Processor
  • Large Mixing Bowl

Other Items:

  • 3-4 Radishes sliced
  • 125 ML Ricotta Cheese
  • 2 Sweet Peppers sliced– red if possible
  • 1-2 Sliced Jalapenos
  • ¼ cup of Pink Pepper Corns
  • Cilantro – fresh and washed thoroughly


Cupcake Instructions:

  1. Preheat oven to 375 F 190 C
  2. Cut florets off of the cauliflower and place ½ of the florets into the food processor. Puree for about 30-45 seconds. Empty the contents into a large mixing bowl. Put the rest of the florets into the food processor and puree. Empty the contents into the mixing bowl.
  3. Add one packet of Mashed Potatoes into the mixture. Easiest way is to mix by hand like kneading bread until thoroughly mixed. Add rest of ingredients and mix with hands or spoon. Alternatively, if the cauliflower head is smaller, you can add all ingredients into the food processor and pulse until mixed. But be careful with this method if the cauliflower head is large as the food processor might not be able to mix it all or make a mess.
  4. Once all of the ingredients are mixed, take about an ice cream scoop (or slightly less) and shape the mixture into cupcake shapes in the greased cupcake pan. There should be a large well in the cupcake. Make sure you push the mixture to the top of each cupcake cup as the mixture will shrink a little in baking.
  5. Depending on the size of the cauliflower head, this will make from 12-24 cupcakes. So it might take two batches if you only have one pan.
  6. Bake for 15-18 minutes or until nice and brown. Set aside to cool. If you don’t have too much time to cool them first, put them in the refrigerator while you make the Hummus.

Hummus Instructions:

  1. Clean out the food processor bowl and add all ingredients and puree the Hummus Ingredients until smooth, about 30-45 seconds. Scoop Hummus into a bowl.

Cupcake Assembly Instructions:

  1. Carefully remove the cupcakes from the pan. Place them in a nice arrangement on the display or serving plates. Take a spoonful each of Hummus and Ricotta Cheese (if desired) and place them into the cupcake cups. Place slices of the sweet peppers and Cilantro in each cup. Sprinkle pink pepper corns and cilantro on the cupcakes and on the plate for decoration.
  2. Serve immediately or cover and refrigerate for a short time.
  3. Bakers notes: The avocado hummus will turn colour after a few hours so it is better to serve as soon as possible. If this is not possible, substitute regular hummus or red pepper hummus from the store as these will last longer.
  4. If Jalapenos are too spicy, then just use green sweet peppers sliced instead. This way you still keep the red and green theme to the colours.