Simple Recipes for Every Day
Roasted Cauliflower and Hummus Bowl
- Serves: 4
- Prep Time: 10 min
- Cook Time: 40 min
Ingredients
- 1 tablespoon za’atar, plus more for serving
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- 4 cups cauliflower florets (from 1 large head)
- 1 (15.5-ounce) can chickpeas, drained and rinsed
- ¼ cup extra-virgin olive oil, plus more for serving
- 2 cups Classic Hummus
- 1 cup loosely packed arugula or microgreens
- 1 large carrot, peeled and ribboned (see Note)
- 4 tablespoons finely chopped fresh mint
Ingredients
- 1 tablespoon za’atar, plus more for serving
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- 4 cups cauliflower florets (from 1 large head)
- 1 (15.5-ounce) can chickpeas, drained and rinsed
- ¼ cup extra-virgin olive oil, plus more for serving
- 2 cups Classic Hummus
- 1 cup loosely packed arugula or microgreens
- 1 large carrot, peeled and ribboned (see Note)
- 4 tablespoons finely chopped fresh mint
Method
Preheat the oven to 400°F with a rack in the center position.
In a small bowl, mix together the za’atar, cumin, salt, paprika, and cayenne. On a rimmed sheet pan, combine the cauliflower, chickpeas, and olive oil. Toss to coat well. Sprinkle on the spice mixture, toss to coat, and spread the cauliflower and chickpeas into a single layer. Bake for 30 minutes, or until the cauliflower is golden brown and the chickpeas are crispy. Remove from the oven and let cool slightly.
Smear the hummus onto the bottoms of 4 bowls, dividing evenly. Add the roasted cauliflower and chickpeas. Scatter the arugula, carrot, and mint over the top. Drizzle each bowl with more olive oil and sprinkle with a pinch of za’atar.
Note: Ribboning a carrot is easy— just run a vegetable peeler straight down its length.