Here’s a fun and easy way to make Roasted Cauliflower Hummus Bowls that will totally change your life.
First, let’s gather our ingredients. For the roasted cauliflower, you’ll need a head of cauliflower cut into florets, a tablespoon of olive oil, half a teaspoon of kosher salt, and a teaspoon each of paprika, cumin, and oregano. Don’t forget a pinch of black pepper!
For the hummus, grab two 14-ounce cans of chickpeas (make sure to rinse and drain them), a quarter cup each of olive oil and water, two cloves of garlic, one and a half teaspoons of kosher salt, and the juice of two lemons.
Now, let’s get cooking! Preheat your oven to 425 degrees. Put the cauliflower on a baking sheet with parchment paper, drizzle it with oil, and toss it with the spices. Roast that for about 25-30 minutes.
While the cauliflower is roasting, let’s make the hummus. If you want the smoothest hummus ever, peel the skin off all your chickpeas. It takes a bit of time (about 20 minutes), but trust me, it’s worth it. After peeling (or not, it’s up to you), put the chickpeas in a blender or food processor with the olive oil, garlic, salt, and lemon juice. Blend until it’s super smooth.
Time to plate! Spread a generous amount of hummus on a plate, top it with the roasted cauliflower, and add whatever you like. Some suggestions are chopped tomatoes, fresh parsley, harissa, a soft boiled egg, or even some pulled rotisserie chicken. Finish it off with a drizzle of olive oil, a sprinkle of salt, and a dash of pepper. And there you have it, a delicious and healthy meal. Enjoy!
A few extra tips: This dish can be enjoyed hot or cold. If you have tahini on hand, feel free to add it to the hummus. If you’re looking for other protein options, try ground beef, grilled chicken, or halloumi.
