Description
These Roasted Cauliflower Hummus Bowls are a delicious and healthy meal option. With flavorful roasted cauliflower, creamy homemade hummus, and fresh veggies, these Mediterranean-inspired bowls are perfect for a satisfying lunch or dinner.
Ingredients
- 1 large head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon chili powder or dried oregano
- ½ teaspoon kosher salt
- Freshly ground black pepper, to taste
- 2 (14 oz) cans chickpeas, drained and rinsed
- ¼ to ½ cup tahini
- 2 cloves garlic
- Juice of 1 lemon
- ¼ cup olive oil
- ¼ cup water (more as needed for texture)
- 1½ teaspoons kosher salt
- 2 cups cooked quinoa or rice
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ red onion, thinly sliced
- ¼ cup kalamata olives (optional)
- Fresh parsley or mint, chopped, for garnish
- Lemon wedges, for serving
For the Roasted Cauliflower:
For the Hummus:
For the Bowls:
Instructions
- Roast the Cauliflower: Preheat oven to 425°F (220°C). Toss cauliflower with olive oil, paprika, cumin, chili powder, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and crisp on the edges.
- Make the Hummus: In a food processor, combine chickpeas, tahini, garlic, lemon juice, salt, and olive oil. Blend until smooth, adding water as needed to reach desired consistency.
- Assemble the Bowls: In each bowl, add a scoop of hummus and a serving of quinoa or rice. Top with roasted cauliflower, tomatoes, cucumber, red onion, and olives.
- Garnish and Serve: Drizzle with more olive oil, garnish with fresh herbs, and serve with lemon wedges.
Notes
- Use store-bought hummus for a quicker version.
- Add a dollop of plain Greek yogurt or drizzle with tahini sauce for extra richness.
- To make it a meal prep dish, keep components separate and assemble just before serving.
