Roasted Cauliflower Hummus Bowls
Ingredients
- 1 cauliflower head , cut into florets
- 1 tablespoon 1 tablespoon olive oil
- 1/2 teaspoon 1/2 teaspoon kosher salt
- 1 teaspoon 1 teaspoon paprikacuminoregano each , , and
- black pepper a pinch of
- 2 chickpeas 14-ounce cans , rinsed and drained
- 1/4 cup 1/4 cup olive oil
- 1/4 cup 1/4 cup water
- 2 garlic cloves
- 1 1/2 teaspoons 1 1/2 teaspoons kosher salt
- two lemons juice of (more or less to taste)
- fresh tomato chopped
- fresh parsley minced
- soft boiled eggpulled rotisserie chicken or
- warm pita (😍)
- harissa
- olive oil, kosher salt, black pepper
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Instructions
- Cauliflower: Preheat the oven to 425 degrees. Place the cauliflower on a baking sheet with parchment paper. Drizzle with oil, and toss with the spices. Roast for 25-30 minutes.
- Hummus: Optional: Peel the skin off all your chickpeas. This takes a while (about 20 minutes) but results in THE SMOOTHEST HUMMUS of your life. After the optional peeling, place chickpeas in blender or food processor with the olive oil, garlic, salt, and lemon juice. Blend until very, very smooth.
- Plate it up: Arrange a thick swoop of hummus on a plate. Top with cauliflower. Add chopped tomatoes, fresh parsley, harissa, a soft boiled egg, whatever suits your fancy. Finish with olive oil, salt, and pepper. YUM. Happy day.
Source
Original recipe: View Original