Roasted cauliflower with red pepper hummus
This roasted cauliflower is paired with a creamy red pepper hummus, creating a healthy and delicious appetizer or side dish. The roasting enhances the vegetables' natural sweetness, while the hummus offers a rich, nutty flavor.
Cook time 50 min
Prep time 15 min
Ingredients:
1 red pepper1 tsp olive oil
1 cauliflower
1 tbsp olive oil
1 dash salt
1 dash black pepper
1 garlic clove
2 cups chickpeas
1/4 cup olive oil
1 tsp sesame butter
2 tsp lemon juice
1 tbsp water
Roasted cauliflower with red pepper hummus is a flavorful and nutritious dish that's perfect for any meal. The combination of roasted cauliflower and creamy red pepper hummus makes for a delightful appetizer or side dish that is both healthy and satisfying.
Instructions:
- Preheat your oven to 400°F (200°C).
- Wash the red pepper and cut it in half, removing the seeds and stem.
- Rub 1 teaspoon of olive oil all over the pepper halves.
- Place them on a baking sheet, skin side up, and roast in the oven for about 20-25 minutes, or until the skin is charred and blistered.
- Once roasted, place the peppers in a bowl and cover with a plate to steam for about 10 minutes. This will make the skin easier to peel off.
- Peel off the skin and set the roasted peppers aside.
- While the peppers are roasting, cut the cauliflower into florets.
- Toss the cauliflower florets with 1 tablespoon of olive oil, a dash of salt, and a dash of black pepper.
- Spread the cauliflower evenly on a baking sheet.
- Roast in the oven for about 25-30 minutes or until the cauliflower is golden brown and tender, stirring halfway through.
- In a food processor, add the roasted red pepper, garlic clove, chickpeas, 1/4 cup olive oil, sesame butter (tahini), lemon juice, water, and a pinch of salt.
- Blend until smooth. If the hummus is too thick, add a bit more water or olive oil until you reach your desired consistency.
- Taste and adjust the salt if necessary.
- Transfer the roasted cauliflower to a serving plate.
- Spoon generous amounts of red pepper hummus onto the plate or serve the hummus on the side in a bowl.
- Optionally, drizzle a little more olive oil on top of the hummus and garnish with a sprinkle of paprika or chopped fresh parsley.
- Serve the roasted cauliflower warm with the red pepper hummus. This makes a great side dish or a healthy snack.
Serve the roasted cauliflower with a generous portion of red pepper hummus on the side. Enjoy the harmonious blend of roasted vegetables and creamy hummus, and delight in the nutritional benefits and great taste. This dish is sure to be a hit with family and friends!
Roasted cauliflower with red pepper hummus FAQ:
Roast the cauliflower for about 25-30 minutes at 400°F (200°C), stirring halfway through, until it is golden brown and tender.
The cauliflower is done when it is golden brown and tender. You can pierce it with a fork to check for tenderness.
Yes, store leftover red pepper hummus in an airtight container in the refrigerator for up to 3-5 days. Stir before serving.
You can substitute tahini with sunflower seed butter or omit it altogether for a simpler hummus, though the flavor will differ slightly.
Use extra virgin olive oil for its flavor in both roasting the cauliflower and making the hummus.
Tips:
- For an extra smoky flavor, consider roasting the red pepper on an open flame before blending it into the hummus.
- You can garnish the hummus with a sprinkle of paprika and a drizzle of olive oil for added flavor and visual appeal.
- Ensure the cauliflower florets are evenly coated with olive oil and seasoning before roasting for the best texture and taste.
- If you're short on time, canned chickpeas can be used, but make sure to rinse them thoroughly to remove excess salt.
- Adjust the consistency of the hummus by adding more water or olive oil if it’s too thick for your liking.
Nutrition per serving
6 ServingsCalories 70kcal
Protein 3.84g
Carbohydrates 11g
Fiber 3.65g
Sugar 2.83g
Fat 14g
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