Why I’m Obsessed:
This dish checks all the boxes—healthy, low carb, vegan, easy, packed with flavor, and makes for a stunning presentation. It’s one of those go-to recipes I love to whip up when I want something plant-based that doesn’t feel like a sacrifice. Whether you serve it as an appetizer, lunch, or part of a mezze platter, this bowl brings the yum and the wow.
What makes it so good?
You roast cauliflower with delicious spices like smoked paprika or even curry until it’s golden, then blend it into a dreamy hummus that may even fool your friends!
🌿 Health Spotlight: Cauliflower
Cauliflower is a cruciferous veggie powerhouse! It’s low in calories and carbs but packed with fiber, antioxidants, and key vitamins like C, K, and B6. It’s also known for its anti-inflammatory properties and can support digestion and brain health. Roasting it enhances its natural nuttiness and gives this hummus a delicious complex flavour!
Ingredients
For the Roasted Cauliflower
- 1 head cauliflower, cut into florets
- 3 tablespoons extra virgin olive oil, divided
- 1/4 cup of tahini (or to taste)
- 2 tablespoons of water or more until you get your perfect consistency
- 1 lemon, juiced (I always say start with half and add more to your liking)
- 1/4 tsp of salt (start with this amount & later adjust to taste)
- 1/4 teaspoon ground cumin
- pinch of ground coriander
- black pepper, to taste
- (OPTIONAL) handful of fresh dill, chopped or a 1-2 tsp of dried dill (or measure with your heart-I am dill obsessed!)
- Sprinkle of salt, black pepper (for cauliflower when roasting)
- 2 teaspoons paprika or smoked paprika, (for cauliflower when roasting)
Directions
- Roast the Cauliflower:
Preheat oven to 425°F. On a baking sheet, place parchment paper, toss cauliflower with olive oil, a little sprinkle of salt, paprika and cracked black pepper. Spread in a single layer and roast for 20 minutes until it starts to brown. Give it a stir after 10 minutes. *Note: you can omit the paprika totally or replace it with curry & turmeric for a more exotic flavour! - Blend: Transfer the roasted cauliflower to a food processor. Add the tahini, lemon, cumin, coriander, salt, black pepper, dill and water. Blend on high until smooth. This is when you adjust the flavours. You may need to blend for a good 5-8min to get it really smooth.
- TIP: Add a few ice cubes every 2 min. It will help cool down the motor and smooth out the hummus!
- Assemble:
Transfer hummus to a serving bowl. Using the back of a spoon, make some swirls or ‘channels’ through the hummus. - Drizzle olive oil in the channels & top with pistachios & a sprinkle of sumac.
- Serve with warm pita, naan, crunchy chips or veggies.
- Share with friends or lock the door and eat the whole bowl yourself!!
Optional Toppings & Variations:
- Hot honey drizzle for a sweet-heat kick
- Feta crumbles for salty creaminess
- Toasted pine nuts for crunch
- Pomegranate seeds for a fresh, juicy pop
- Pickled onions for tangy contrast
- Za’atar sprinkled on top
