Hummus roasted cauliflower
My kids love hummus. They will quite happily munch their way through a huge dollop of the stuff. As such, we’ve been eating a lot of it lately. Staring at the tub one day, inspiration struck, and I thought I’d try making hummus roasted cauliflower. Best idea ever.
It’s pretty self-explanatory – cauliflower roasted in hummus. Roasted cauliflower is one of my favourite things anyway (I used to think I didn’t like cauliflower until I tried it roasted – game changer!), but add a layer of crispy hummus, and it’s even better!
It’s super simple to make. Roast the cauliflower for 20 minutes or so on its own first, then smear it with some hummus, and roast it again. You don’t have to be remotely neat about it, as long as each piece of cauliflower has a good dollop. I found it easiest to use the back of a spoon.
Hummus before and after baking:
As it roasts, the hummus crisps up a bit, and the flavours intensify. Along with the yumminess of the roasted cauliflower itself, it was seriously good. The slightly charred bits on the tips of the florets are my favourite.
I just used plain hummus for my hummus roasted cauliflower, but you could use any flavour. I’ll definitely be experimenting more – our usual supermarket does an amazing jalapeno hummus, which would be brilliant on this! Any kind of homemade hummus would be good too.
I served my hummus roasted cauliflower for lunch with some salad and avocado, and a pitta bread on the side (with more hummus, of course) – it was easy, healthy, and incredibly enjoyable!
Hummus roasted cauliflower
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Print Pin CommentIngredients
- 1 medium head cauliflower
- 1 tbsp oil
- 3 tbsp hummus (any flavour)
Instructions
- Cut the cauliflower into bite-sized florets. Toss it in a little oil, and lay it in a single layer on a baking tray. Roast at 190°C (Gas Mark 5 / 375°F) for around 20 minutes, until slightly soft and just starting to brown.
- Smear each cauliflower floret with a dollop of hummus – I found it easiest to use the back of a spoon. You don’t need to be neat about it, and don’t worry about completely coating each piece – just a smear over the top is fine.
- Return to the oven for a further 15-20 minutes, until golden brown and slightly crispy.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1/3 of the recipe.
If you love healthy cauliflower recipes, try my low-carb cauliflower tabbouleh:
Made this tonight as a side for my dinner. Ended up putting some minced garlic with the hummus as I saw a comment about it, and it was really good!!
Thanks for this recipe – will definitely be making it a staple for future. :)
Thanks Zoe, really glad you liked it! I need to try it with the garlic! :)
Hi, Becca,
I made this last night, and it was amazing! I love how simple the recipe is. It’s definitely going to become a staple side dish of mine! I used garlic hummus — so good! Thanks, as always, for creating such great recipes!
Nicki
Ahhh garlic hummus sounds amazing for this!!
This anecdote about Eden made me chuckle a little; when my nieces were tiny, they bloody loved houmus, olives, all the “weird” stuff. I was proud of my sister’s parenting to be bringing her girls up with such great palates. A colleague told me this will pass as they were tiny at the time and they’ll soon grow opinions……fast forward 5 years and they won’t even touch onions!!! I believe they’ll get back to the houmus and olives eventually:) Enjoy Eden’s palate while it lasts (and thank you for a great website)
Haha! Yes I’m sure the pickiness will come ;)
Such a good idea! Love roasted cauli, and love hoummous!
Me too, and they’re even better together :)
Oooooh, these look delicious! My (very fussy) son has found a love for smoked hummus, I bet he’d enjoy this too!
Smoked hummus would be amazing on this!