Shelli McConnell
Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.
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Comments (4)
loved it, thanks for posting and helping us be healthier. I also saved a couple of small pieces of cauliflower and topped the dish with that.
Made this delicious hummus but added a twist.
Added one small Habenero while toasting the cauliflower and garlic.
Took Ezekiel wrap and sprinkled a small amount of vegan cheese, added the hummus, drizzled raw honey with chopped dates sprinkled on top and backed for 10 minutes.
My family loved the heat and sweet.
Thank you forks!
Wow! Looks so good! Great ingredients! I create so many of my own recipes but never thought of cauliflower hummus… Thank you! Vegan for 17 years and love it!
Irina
very good, I added some roasted red peppers .
So you ever have nutritional values for the recipes ?
thank you