Roasted Cauliflower Hummus Bowls: A Nutritious and Delicious Meal
These roasted cauliflower hummus bowls are a game-changer. A smooth, garlicky hummus base, topped with spiced roasted cauliflower, juicy tomatoes, and fragrant herbs – this dish is packed with flavour and nutrition.
Why You’ll Love These Hummus Bowls
Imagine a bowl of creamy homemade hummus, generously topped with golden roasted cauliflower seasoned with paprika, cumin, and oregano.
Add a drizzle of olive oil, a squeeze of lemon juice, and a sprinkle of salt and black pepper. Want more? Pair it with tender rotisserie chicken or a soft-boiled egg, and scoop it all up with warm pita bread. Absolute perfection!
These Bowls Are:
- Comforting and satisfying
- Bursting with flavour
- Nutritious and colourful
- Easily customisable
Make It Your Own
This recipe is highly adaptable. Add or swap out ingredients to suit your taste. Fancy a different protein? Try grilled halloumi, shredded beef, or chickpea falafel. Want an extra crunch? Toss in some toasted nuts or seeds. The possibilities are endless.
Ingredients
Roasted Cauliflower:
- 1 head cauliflower, cut into florets
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1 tsp each paprika, cumin, and oregano
- A pinch of black pepper
Hummus:
- 2 x 400g tins chickpeas, rinsed and drained
- 60ml olive oil
- 60ml water
- 2 cloves garlic
- 1 1/2 tsp kosher salt
- Juice of two lemons (adjust to taste)
To Serve:
- Chopped fresh tomatoes
- Minced fresh parsley
- Soft-boiled eggs or rotisserie chicken
- Warm pita bread
- Harissa
- Olive oil, kosher salt, black pepper
Instructions
1. Roast the Cauliflower
Preheat the oven to 220°C (425°F). Line a baking tray with parchment paper. Toss the cauliflower with olive oil and spices, then roast for 25-30 minutes until golden brown.
2. Make the Hummus
For extra smooth hummus, peel the chickpeas before blending. Add chickpeas, olive oil, garlic, salt, and lemon juice to a food processor. Blend until ultra-creamy.
3. Assemble the Bowls
Spread a thick layer of hummus in a bowl. Top with roasted cauliflower, tomatoes, and parsley. Add your preferred protein, then drizzle with olive oil, salt, and pepper. Serve with warm pita bread.
Extra Tips
- Eat it hot or cold – both versions are delicious.
- Add tahini to the hummus for a richer flavour.
- Swap out the protein for a vegan alternative like tofu or tempeh.
FAQs
How can I store leftovers?
Keep the hummus and roasted cauliflower separate in airtight containers in the fridge for up to four days.
Can I freeze hummus?
Yes! Store it in an airtight container for up to three months. Thaw in the fridge before serving.
What can I use instead of cauliflower?
Try roasted sweet potatoes, aubergine, or mushrooms for a different twist.
Is this recipe gluten-free?
Yes! Just serve it with gluten-free bread or veggie sticks instead of pita.
Can I make this ahead of time?
Absolutely! Prepare the hummus and roast the cauliflower in advance, then assemble when ready to serve.