Roasted Cauliflower Hummus Bowls
This recipe was inspired by a one with the same name on Pinch of Yum. There are so many options for this one - add roasted red peppers, or Kalamata olives, or quinoa, bulgur or rice. It makes a delicious lunch or dinner either hot or cold. Get the cauliflower in the oven first and you can prep the rest of the ingredients while it is cooking.
Servings: 4
Ingredients
Roasted Cauliflower
- 2 medium heads of cauliflower cut into florets
- 1 tablespoon extra virgin olive oil
- ½ teaspoon Kosher salt
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon oregano
- few grinds black pepper
Cucumber Tomato Salad
- ½ English cucumber diced
- 1 pint (230 g) cherry tomatoes quartered
- ¼ cup red onion chopped
- ¼ cup chopped parsley
- 2 teaspoons extra virgin olive oil
- 2 teaspoons lemon juice
- ¼ teaspoon salt
Remaining Ingredients
- 1 ½ cups homemade or purchased hummus *See note
- 4 pitas heated or toasted
- salad greens optional
- Aleppo pepper optional
Instructions
Roasted Cauliflower
- Preheat the oven to 425 F (220 C) and line a large baking sheet with parchment paper. Place cauliflower florets in large bowl and add olive oil, salt, pepper and spices. Stir to combine and spread out on prepared baking sheet.
- Roast cauliflower until soft and starting to brown. (This should take about 25-30 minutes in total.) After about 15 minutes and stir the florets for more even cooking. You can add the pitas wrapped in foil at this stage to warm them if desired. Continue to cook for another 10-15 minutes.
Cucumber Tomato Salad
- While the cauliflower is cooking, dice the cucumber, quarter the cherry tomatoes, dice the onions and chop the parsley. Combine all ingredients in a medium bowl and add 2 teaspoons olive oil, 2 teaspoons lemon juice and ¼ teaspoon salt. Season to taste with more salt, olive oil or lemon juice to taste.
- Warm the pitas. You can do this in a pan on the stove or wrapped in foil in the oven or toaster oven.
- Serve roasted cauliflower in bowls with hummus, salad, pitas and salad greens (optional.) Garnish with Aleppo pepper, if desired.
Notes
I like to make my own Israeli-Style Hummus with this Cooking Light recipe, but it does require advance planning since you need to soak the chickpeas the night before and it takes awhile to cook. The recipe makes a lot of hummus, so I usually keep half for the next few days and freeze the other half for another week. I put it in a container that just perfectly fits the hummus and press plastic wrap directly into the hummus before putting the lid on, and it tastes great after it thaws.
If you didn't make or purchase your hummus it advance, or you are out of tahini, this quick version similar to the one from the Pinch of Yum recipe is quite good as well:
- 2 cans (14 oz/400 g) chickpeas, drained and rinsed
- 1/4 cup extra virgin olive oil
- 1/4 cup ice cold water (remove ice cubes before adding to blender)
- 2 cloves garlic (pressed or grated)
- 1/2 teaspoon Kosher salt (or to taste)
- 1/2 teaspoon ground cumin
- 3 tablespoons lemon juice (or more or less to taste)