This recipe builds on a trick I learned from a former housemate: Toss vegetables in a coating of hummus before roasting them as a quick and easy seasoning. It’s fast, simple, and easy to adapt to your tastes or the rest of your meal. The vegetables get caramelized and tender, while the hummus takes on a toasty, roasted flavor that permeates throughout. I’ve found this technique works best with vegetables like broccoli and cauliflower that have nooks and crannies to hold the hummus.
For this side dish, I went with a store-bought spicy hummus (but feel free to use whatever you like). You could also add additional seasonings like red pepper flakes, harissa, lemon juice or herbs to create exactly the taste you want. It makes a great side dish or addition to a grain bowl.
- 1 medium head cauliflower
- 2 tbsp spicy hummus (I like Sabra Supremely Spicy)
- 1 tsp olive oil
- Preheat oven to 400F and line a baking sheet with foil.
- Remove the leaves from the head of cauliflower and discard. Cut 1-inch florets from the head and add to the baking sheet. Chop the stems into 1/2-inch pieces and add them as well.
- In a small bowl, together the hummus and olive oil until well blended. Pour over the cauliflower. Toss with your hands to coat.
- Roast the cauliflower 25-30 minutes, stirring after 15 minutes, until tender and browned in places. Serve.