Roasted Cauliflower and Hummus

Mar 26

Roasted Cauliflower and Hummushttps://www.youtube.com/watch?v=RNDOH7Wpp34Here is how to make this beautiful appetizer or side dish by roasting cauliflower and placing on a dish of hummus.2023-02-20

Roasted Cauliflower Hummus Side Dish or Appetizer

Yield 6

Author Judy Doherty

Prep time

10 Min

Cook time

60 Min

Inactive time

25 Min

Total time

1 H & 35 M

Cauliflower is roasted with olive oil until it is tender. It is served over a thick layer of hummus and garnished with fried sage and pepitas.

Ingredients

1 head cauliflower, cored, leaves removed
2 tsp olive oil
salt and pepper
2 cups prepared hummus
1/4 cup pepita seeds
1 tsp paprika
1 bunch sage, air fried
2 tablespoons ginger or turmeric dressing.

Instructions

Remove the core and leaves from the cauliflower. Place core side down in a glass roasting pan. Coat the top with olive oil—season with salt and pepper. Roast the cauliflower for 1 hour at 350 or until golden brown and tender. Break it into pieces but try to keep its round shape.
Meanwhile, place the sage in an air fryer or in the oven on a sheet tray. It is done when crispy. Do not let it burn.
Place the cauliflower on the hummus. Top with the sage leaves and the pepita seeds. Garnish with a light dusting of paprika. Sprinkle with a turmeric or ginger dressing.
Place toasted French bread slices around the edge of the plate.
Serve immediately.

Nutrition Facts

Calories

220.14

Fat

12.86 g

Sat. Fat

2.02 g

Carbs

18.98 g

Fiber

8.14 g

Net carbs

10.91 g

Sugar

2.04 g

Protein

9.97 g

Sodium

373.09 mg

Cholesterol

0 mg

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.