Roasted Cauliflower with Hummus, Olives and Feta
User Reviews
5
Roasted Cauliflower with Hummus, Olives and Feta
Description
This recipe for Roasted Cauliflower with Hummus, Olives and Feta centers on cauliflower florets roasted until golden and toasty with a simple seasoning of garlic, salt, black and red pepper flakes. While the cauliflower roasts, a hummus is prepared by pureeing chickpeas, tahini, lemon juice, garlic, salt, pepper, olive oil, and ice water to a smooth consistency. The roasted cauliflower is served atop a bed of this creamy hummus, then drizzled with olive oil for richness. The dish is finished with slices of kalamata olives, crumbled feta cheese, and a handful of fresh herbs or microgreens to add fragrant and fresh notes. The combination offers a variety of textures including the tender yet slightly crisp cauliflower, creamy hummus, and the crumbly feta, complemented by the salty, tangy olives. It is a dish that balances earthy, tangy, and slightly spicy flavors without relying on complex preparation techniques.
The roasted cauliflower and hummus can be plated individually or assembled for sharing. It pairs well as a vegetarian main or side dish and lends itself to casual family meals or gatherings where simplicity and flavor come together. The ingredients provide a filling component due to the chickpeas and vegetables, and the fresh herbs provide a hint of brightness.
Ingredients
- 1 cauliflower or 2 small!, large head
- 2 garlic minced, cloves
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper
- 3 tablespoons olive oil
- 1/2 cup kalamata olives pitted and sliced
- 1/4 cup feta cheese
- 1 fresh herbs or microgreens, handful
hummus
- 1 chickpeas 25-ounce cans, drained and rinsed
- 1 cup tahini paste
- 2 garlic minced, cloves
- 1/2 lemon juiced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 to 5 tablespoons water ice
- 3 tablespoons olive oil plus more for drizzling
- fresh herbs for topping
Instructions
- Preheat the oven to 425 degrees F.
- Slice the cauliflower head into large pieces or simply break it into florets. Place it on a baking sheet. Sprinkle the minced garlic over the cauliflower. Drizzle with the olive oil. Season the cauliflower with the salt, pepper and red pepper flakes.
- Roast the cauliflower for 20 to 25 minutes, until golden brown and toasty. While the cauliflower is roasting, make the hummus.
- Once everything is finished, spread some hummus on a plate or in a bowl and top with the cauliflower. Drizzle with a touch of olive oil if desired. Sprinkle with the olives, feta, herbs or microgreens. Serve!
hummus
- Place the chickpeas, tahini, the lemon juice, garlic, salt and pepper in your food processor. Puree until the chickpeas break down and the mixture starts to come together (it probably won’t be smooth at this point!). Make sure to scrape the sides with a spatula. Drizzle in the ice water. Blend it for a minute or two – just let it go! Once the water is in, the hummus should really start to get smooth – if you need a little more water, add it 1 tablespoon at a time. Drizzle in the olive oil. Taste and season with more salt and pepper if necessary.
User Reviews
Overall Rating
5
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