Roasted Cauliflower Hummus Bowls
Ingredients
Roasted Cauliflower
-
1
head
cauliflower, cut into florets
-
1
tablespoon
olive oil
-
½
teaspoon
kosher salt
-
1
teaspoon
paprika
-
1
teaspoon
cumin
-
1
teaspoon
oregano
-
a pinch
black pepper
Hummus
-
2
14-ounce cans
chickpeas, rinsed and drained
-
¼
cup
olive oil
-
¼
cup
water
-
2
cloves
garlic
-
1½
teaspoons
kosher salt
-
juice of 2
lemons
To Serve
-
to taste
chopped fresh tomato
-
to taste
minced fresh parsley
-
optional
soft boiled egg or pulled rotisserie chicken
-
to taste
warm pita
-
to taste
harissa
-
to taste
olive oil
-
to taste
kosher salt
-
to taste
black pepper
Instructions
- Preheat the oven to 425 degrees.
- Place the cauliflower on a baking sheet lined with parchment paper, drizzle with olive oil, and toss with spices.
- Roast the cauliflower for 25-30 minutes.
- Optionally, peel the skin off the chickpeas for smoother hummus, which takes about 20 minutes.
- In a blender or food processor, combine chickpeas, olive oil, garlic, salt, and lemon juice and blend until smooth.
- On a plate, arrange a thick layer of hummus, top with roasted cauliflower, chopped tomatoes, parsley, and any additional toppings.
- Finish with a drizzle of olive oil, salt, and pepper.
Nutrition Facts (estimated)
Servings
4-5 servings
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
You might also like