Roasted Cauliflower Hummus Bowls Recipe

Introduction

This Roasted Cauliflower Hummus Bowl is a vibrant and satisfying meal that combines creamy hummus with the rich, nutty flavor of roasted cauliflower. Topped with fresh herbs, tomatoes, and optional protein, it’s perfect for a wholesome lunch or dinner.

Ingredients

• 1 head cauliflower, cut into florets
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon oregano
• A pinch of black pepper
• 2 (14-ounce) cans chickpeas, rinsed and drained
• 1/4 cup olive oil
• 1/4 cup water
• 2 cloves garlic
• 1 1/2 teaspoons kosher salt
• Juice of two lemons (more or less to taste)
• Chopped fresh tomato
• Minced fresh parsley
• Soft boiled egg or pulled rotisserie chicken (optional)
• Warm pita bread
• Harissa (optional)
• Olive oil, kosher salt, black pepper (for finishing)

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). Place the cauliflower florets on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon olive oil and toss with kosher salt, paprika, cumin, oregano, and black pepper until evenly coated.
2. Step 2: Roast the cauliflower in the oven for 25-30 minutes, turning once halfway through, until tender and golden brown.
3. Step 3: While the cauliflower roasts, prepare the hummus. For extra smooth hummus, you can peel the skins off the chickpeas (this step is optional but recommended if you have time).
4. Step 4: Add the chickpeas, 1/4 cup olive oil, 1/4 cup water, garlic cloves, salt, and lemon juice to a blender or food processor. Blend until very smooth, adding more water if needed to reach desired consistency.
5. Step 5: To serve, spread a thick swoop of hummus on each plate. Top with roasted cauliflower, chopped tomatoes, and minced parsley. Add a soft boiled egg or pulled rotisserie chicken if desired.
6. Step 6: Finish with a drizzle of olive oil, a sprinkle of kosher salt, black pepper, and a spoonful of harissa if you like some heat. Serve warm with pita bread on the side. Enjoy!

Tips & Variations

• Peeling chickpeas is time-consuming but gives an ultra-smooth and creamy hummus—worth the effort if you want the best texture.
• Swap the soft boiled egg for grilled halloumi or feta cheese for a vegetarian boost in protein.
• Try other roasted vegetables like carrots or sweet potatoes for added color and flavor.
• Add a sprinkle of toasted pine nuts or za’atar for a nice crunch and extra seasoning.
• If you prefer milder flavors, reduce or omit the harissa.

Storage

Store any leftover hummus and roasted cauliflower separately in airtight containers in the refrigerator for up to 3 days. Reheat the cauliflower gently in the oven or microwave before serving. Keep pita bread at room temperature or warm it up as needed. The hummus can be enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chickpeas instead of canned?

Yes, but fresh chickpeas need to be cooked until very tender before making hummus. Canned chickpeas are convenient and work well for this recipe.

How do I make a soft boiled egg?

Boil water, lower eggs in gently, and cook for about 6-7 minutes for a soft yolk. Then transfer to ice water before peeling.

Roasted Cauliflower Hummus Bowls Recipe

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★★★★★

4.9 from 77 reviews

• Author: Isabella
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Roasted Cauliflower Hummus Bowl is a vibrant and wholesome dish featuring perfectly roasted cauliflower florets served atop a creamy, homemade hummus. Infused with warm spices like paprika, cumin, and oregano, and garnished with fresh tomatoes, parsley, and optional toppings such as soft boiled eggs or rotisserie chicken, this bowl offers a delightful combination of textures and flavors, perfect for a nourishing lunch or dinner.

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Ingredients

Scale 1x2x3x

Roasted Cauliflower

• 1 head cauliflower, cut into florets
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon oregano
• a pinch of black pepper

Hummus

• 2 (14-ounce) cans chickpeas, rinsed and drained
• 1/4 cup olive oil
• 1/4 cup water
• 2 cloves garlic
• 1 1/2 teaspoons kosher salt
• juice of two lemons (more or less to taste)

Garnishes and Extras

• Chopped fresh tomato
• Minced fresh parsley
• Soft boiled egg or pulled rotisserie chicken (optional)
• Warm pita bread
• Harissa
• Olive oil, kosher salt, black pepper for finishing

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Instructions

1. Preheat the oven: Set your oven to 425°F (220°C) to get it ready for roasting the cauliflower.
2. Roast the cauliflower: Spread the cauliflower florets on a parchment-lined baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon kosher salt, paprika, cumin, oregano, and a pinch of black pepper. Toss to coat evenly. Roast for 25-30 minutes, stirring once or twice, until the cauliflower is tender and golden brown around the edges.
3. Prepare the chickpeas: Optionally, peel the skins off the chickpeas to achieve an ultra-smooth hummus. This step takes approximately 20 minutes but greatly improves texture.
4. Make the hummus: In a blender or food processor, combine the chickpeas, 1/4 cup olive oil, 1/4 cup water, garlic cloves, 1 1/2 teaspoons kosher salt, and lemon juice. Blend continuously until the mixture is very smooth and creamy, scraping down the sides as needed.
5. Assemble the bowls: Spoon a generous swoop of hummus onto each plate or bowl. Top with the roasted cauliflower florets. Garnish with chopped tomatoes, minced parsley, and a drizzle of harissa. Add optional toppings like a soft boiled egg or pulled rotisserie chicken based on preference.
6. Finish and serve: Drizzle with additional olive oil and season with kosher salt and black pepper to taste. Serve warm with pita bread on the side for scooping. Enjoy your wholesome and flavorful hummus bowl!

Notes

• Removing chickpea skins is optional but recommended for an ultra-smooth hummus texture.
• Adjust lemon juice quantity to suit your taste preference.
• Soft boiled eggs and rotisserie chicken add extra protein but can be omitted for a vegetarian meal.
• Harissa adds a spicy kick but can be replaced with other hot sauces or omitted altogether.
• Warm pita bread is ideal for serving but can be substituted with crackers or veggies for dipping.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: Mediterranean

Keywords: roasted cauliflower, hummus bowl, Mediterranean bowl, easy dinner, vegetarian bowl, healthy hummus, warm cauliflower, homemade hummus, healthy lunch