Spicy Roasted Cauliflower Over Hummus
Servings: 2
Ingredients
- 1 head cauliflower, stem removed and chopped into bite sized florets
- 2 tablespoons extra virgin olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon crushed red pepper flakes
- 1 garlic clove, minced
- ½ lemon, juiced
- salt and pepper to taste
simple hummus
- 1 (15 ounce) can garbanzo beans, drained reserving half the liquid
- ¼ cup tahini
- 2 tablespoons extra virgin olive oil
- 1 clove garlic
- 1 lemon, juiced
- salt to taste
garnish
- chopped parsley optional
- chopped mint leaves optional
- crushed red pepper flakes optional
- lemon zest optional
- grilled pita for serving
Instructions
- Preheat oven to 375˚F.
- Place cauliflower florets into a mixing bowl and toss together with oil, smoked paprika, cumin, coriander, pepper flakes, garlic, lemon juice, salt, and pepper.
- Transfer cauliflower onto a baking sheet and spread evenly in a single layer. Roast cauliflower for 25 to 30 minutes or until nicely caramelized and tender. Remove from oven and slightly cool.
- For hummus: Place garbanzo beans, plus reserved liquid, tahini, oil, garlic, lemon juice, and salt into the well of a blender and puree until desired consistency is achieved (adding water 1 to 2 tablespoons at a time, as needed). Adjust seasonings.
- To assemble: Pour hummus into a large bowl and make a well in the center (can easily do this with the back of a ladle). Fill hummus well with roasted cauliflower and top with more crushed red pepper flakes, lemon zest, parsley, and mint. Serve with grilled pita bread.