Description

Wholesome Roasted Cauliflower Hummus Bowls are a flavorful and nutritious meal that perfectly balances warm, spiced cauliflower, creamy homemade hummus, and vibrant toppings. This plant-based, gluten-free dish is packed with fiber, protein, and essential nutrients, making it a versatile and easy meal for any occasion.

Ingredients

For the Roasted Cauliflower: Fresh cauliflower florets (cut from 1 medium head)

Extra virgin olive oil

Ground cumin

Smoked paprika

Garlic powder

Salt and pepper

For the Hummus: Cooked chickpeas

Tahini (sesame seed paste)

Freshly squeezed lemon juice

Minced garlic

Olive oil

Salt

Water (to adjust consistency)

For the Bowl Toppings: Cherry tomatoes, halved

Diced cucumber

Thinly sliced red onion

Kalamata olives

Chopped fresh parsley or cilantro

Cooked quinoa, brown rice, or couscous (optional)

Lemon wedges

Toasted pita bread or flatbread (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 425°F (220°C). Cut the cauliflower into bite-sized florets and place them in a large mixing bowl. Drizzle with olive oil and season with cumin, smoked paprika, garlic powder, salt, and pepper. Toss until evenly coated. Spread the cauliflower in a single layer on a parchment-lined baking sheet and roast for 25–30 minutes, flipping halfway through, until golden brown and tender.
While the cauliflower is roasting, prepare the hummus. In a food processor, combine chickpeas, tahini, lemon juice, garlic, salt, and olive oil. Blend until smooth, scraping down the sides as needed. If the hummus is too thick, add water 1 tablespoon at a time until you reach your desired consistency. Taste and adjust seasoning.
While the cauliflower roasts, prepare your toppings. Halve the cherry tomatoes, dice the cucumber, slice the red onion, and chop the parsley or cilantro. Set the toppings aside, along with any other optional ingredients like Kalamata olives, cooked quinoa, or toasted pita bread.
To assemble, start by spreading a generous scoop of hummus at the bottom of each bowl. Add a portion of cooked grains (like quinoa or rice) if desired. Layer the roasted cauliflower on top. Add your chopped vegetables, olives, and fresh herbs. Finish with a drizzle of tahini or a squeeze of fresh lemon juice for brightness. Garnish with extra parsley or cilantro for color.

Notes

For a more filling meal, pair with warm pita or flatbread.

If you’re watching carbs, skip the bread or use a gluten-free alternative.

For an extra flavor boost, serve with pickled vegetables or a dollop of tzatziki sauce.

You can use sunflower seed butter or cashew butter as a tahini substitute.

This dish is naturally gluten-free—just ensure that the pita or flatbread is gluten-free.

Feel free to add roasted or fresh veggies such as bell peppers, zucchini, or spinach.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Lunch/Dinner
Method: Oven, Food Processor
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 6g
Sodium: 450mg
Fat: 18g
Saturated Fat: 2g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 9g
Protein: 12g
Cholesterol: 0mg