Oven Roasted Cauliflower and Hummus Bowl
You will be amazed at how simple, yet filling this oven roasted cauliflower and hummus bowl recipe can be!
Servings: 4 people
Calories: 805kcal
Ingredients
For Roasted Cauliflower
- 1 large head of cauliflower, broken into florets
- 3 tablespoon olive oil
- 1 ½ tsp smoked paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon chili powder
- ¼ teaspoon black pepper
For Chili Herb Oil
- 2 tablespoon fresh parsley
- 2 tablespoon fresh cilantro
- 1 tablespoon fresh oregano
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon red pepper flakes
- 1 teaspoon agave
- 1 zest of whole lemon
- 1 tablespoon sesame seeds
- 1 cinnamon stick
- ½ cup high smoke point neutral oil (like avocado)
For Hummus
- 2 cups canned chickpeas drained and washed, but reserve the liquid (aquafaba)
- ½ cup tahini, keeping some of the oil
- ¼ cup olive oil
- 3 cloves garlic, more or less to taste
- 1 juice from whole lemon
- 1 tablespoon ground cumin
- ¼ teaspoon salt, more or less to taste
- ¼ teaspoon black pepper, more or less to taste
Instructions
For Roasted Cauliflower
- Preheat oven to 425°F(218°C). Spray oil over a large baking sheet and then spread cauliflower florets across in a single layer. Drizzle with oil.
- Mix all the spices for the cauliflower together in a small bowl and then sprinkle evenly across cauliflower. Toss together to coat all of the cauliflower. Bake for 15-20 minutes or until fork tender.
For Chili Herb Oil
- Combine all spices for the oil into a heat proof bowl. Then, heat oil over medium heat in small sauce pan for 4-5 minutes. Use wooden spatula and it will bubble when ready. Carefully pour oil over spices (it will bubble/pop). When settled, stir together well.
For Hummus
- All add your hummus ingredients to a food processor and blend together until smooth. Slowly, add aquafaba (reserved canned chickpea liquid) until desired texture has been achieved.
- To serve, spread hummus onto the bottom of a bowl or plate. Top with roasted cauliflower and drizzle with desired amount of chili herb oil. If desired, add green onions or sesame seeds to the top. Serve with naan or crusty bread on the side.
Video
Notes
*We encourage you to read these the FAQs in the post
*See post for notes about Top 8 Allergy Free variation
*Nutritional facts are only estimates. Please utilize your own products for the most accurate information. Facts based on splitting between 4 bowls.
*Feel free to swap fresh herbs like dill, thyme, or basil
Nutrition
Serving: 1bowl (or more if serving as an appetizer) | Calories: 805kcal | Carbohydrates: 36g | Protein: 15g | Fat: 71g | Saturated Fat: 9g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 44g | Sodium: 756mg | Potassium: 1041mg | Fiber: 11g | Sugar: 6g | Vitamin A: 1064IU | Vitamin C: 110mg | Calcium: 196mg | Iron: 6mg