These Roasted Cauliflower Hummus Bowls will transform your meal times! Imagine a smooth, garlicky hummus base topped generously with spiced, roasted cauliflower. Add a burst of freshness with lemony tomatoes and herbs, and you’ve got yourself a dish to remember.
Ingredients:
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For the Roasted Cauliflower:
- 1 head of cauliflower, cut into florets
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1 teaspoon each of paprika, cumin, and oregano
- A pinch of black pepper
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For the Hummus:
- 2 cans (14 ounces each) chickpeas, rinsed and drained
- 1/4 cup olive oil
- 1/4 cup water
- 2 cloves garlic
- 1 1/2 teaspoons kosher salt
- Juice of two lemons (adjust to taste)
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To Serve:
- Chopped fresh tomatoes
- Minced fresh parsley
- Optional: soft boiled egg or pulled rotisserie chicken
- Warm pita bread
- Harissa
- Extra olive oil, kosher salt, and black pepper for finishing
Instructions:
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Roast the Cauliflower:
- Preheat your oven to 425 degrees Fahrenheit.
- Line a baking sheet with parchment paper and spread the cauliflower florets on it.
- Drizzle with olive oil and toss with the spices.
- Roast in the oven for 25-30 minutes until nicely browned and tender.
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Make the Hummus:
- For an ultra-smooth hummus, you might consider peeling the chickpeas, though it’s optional.
- Combine the chickpeas, olive oil, water, garlic, salt, and lemon juice in a blender or food processor.
- Blend until the mixture is very smooth.
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Assemble the Bowls:
- Spoon a generous amount of hummus onto each plate.
- Top with the roasted cauliflower.
- Add chopped tomatoes, fresh parsley, and any additional toppings like harissa or a soft boiled egg.
- Drizzle with a bit more olive oil and sprinkle with salt and pepper.
Enjoy this delightful dish either hot or cold. Feel free to tweak the hummus by adding tahini or switch up the proteins with options like ground beef, grilled chicken, or halloumi. This versatile recipe is perfect for a satisfying lunch or dinner!
