Description
This Crispy Roasted Cauliflower Hummus combines tender, spice-roasted cauliflower with creamy store-bought hummus, elevated by a zesty garlic herb oil. Perfect as a flavorful appetizer or snack, it’s served with fresh naan or pita chips for dipping. The roasted spices add smoky depth, while the fresh herbs and cracked red pepper create a vibrant finish.
Ingredients
Scale
Cauliflower and Seasoning
- 1 head cauliflower, cut into florets
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp kosher salt
- ¼ tsp black pepper
Spicy Garlic Herb Oil
- ¼ cup olive oil
- 2 cloves garlic, minced
- 1 tsp crushed red pepper flakes
- 2 tbsp chopped fresh cilantro
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh dill
Other Ingredients
- 2 cups store-bought hummus
- Fresh naan or pita chips for serving
Instructions
- Roast the Cauliflower: Preheat your oven to 425°F (220°C). This high heat helps to achieve a crispy, golden texture on the cauliflower.
- Season the Cauliflower: In a large bowl, toss the cauliflower florets with 2 tablespoons olive oil, smoked paprika, ground cumin, chili powder, garlic powder, onion powder, kosher salt, and black pepper until all the pieces are evenly coated with the spices.
- Roast on Baking Sheet: Spread the seasoned cauliflower in a single layer on a baking sheet. Roast for 20 to 25 minutes, stirring halfway through, until the cauliflower is tender inside and golden crispy on the edges.
- Make the Spicy Garlic Herb Oil: While the cauliflower roasts, heat ¼ cup olive oil in a small saucepan over low heat. Add the minced garlic and crushed red pepper flakes, cooking gently until fragrant, about 2 minutes—take care not to burn the garlic.
- Add Fresh Herbs to Oil: Remove the saucepan from heat and stir in the chopped cilantro, parsley, and dill, infusing the oil with fresh herb flavors.
- Assemble the Dish: Spread the hummus evenly onto a serving platter or shallow bowl. Top with the warm roasted cauliflower.
- Drizzle with Herb Oil and Serve: Drizzle the prepared spicy garlic herb oil over the cauliflower and hummus. Serve immediately alongside fresh naan bread or pita chips for dipping.
Notes
- Be careful not to burn the garlic when heating the herb oil; cook it low and slow for best results.
- You can prepare the herb oil in advance and store it refrigerated for up to 3 days.
- For a smokier flavor, consider using smoked sea salt instead of kosher salt.
- This dish can be served warm or at room temperature.
- To make this recipe vegan and gluten-free, ensure the hummus and chips or naan you use comply with those dietary requirements.
