Basil and Brazil Nut Hummus
5 cups cauliflower, cut into florets
1 large sweet onion, chopped
2 cloves garlic, minced
1 cup daikon radish
1 cup fresh basil, finely chopped
2 Tbsp. white balsamic vinegar
1 cup Brazil nuts
1/4 tsp. coarse sea salt
1 tsp. olive oil
1/6 tsp. freshly ground white pepper
In a medium pot, steam cauliflower florets with 1 cup of water for 5 minutes or until soft.
Combine all ingredients in a food processor; pulse until mixture forms a creamy consistency. Transfer to a serving bowl.