Description
This Crispy Roasted Cauliflower Hummus recipe features tender, smoky roasted cauliflower florets seasoned with a blend of spices, served atop creamy store-bought hummus and drizzled with a fragrant, spicy garlic herb oil. Perfect as a flavorful appetizer or snack, it’s paired wonderfully with fresh naan or pita chips for dipping.
Ingredients
Scale
Cauliflower and Spices
- 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
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). Toss the cauliflower florets with 2 tablespoons olive oil, smoked paprika, cumin, chili powder, garlic powder, onion powder, kosher salt, and black pepper until evenly coated.
- Arrange and Roast: Spread the seasoned cauliflower in a single layer on a baking sheet. Roast for 20 to 25 minutes, stirring halfway through until the florets are golden and crispy on the edges.
- Prepare 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 and cook gently for about 2 minutes until fragrant but not browned.
- Finish Herb Oil: Remove the oil from heat and stir in the chopped fresh cilantro, parsley, and dill, allowing the herbs to infuse into the oil.
- Assemble the Dish: Spread the store-bought hummus evenly onto a platter or shallow bowl. Top generously with the crispy roasted cauliflower.
- Drizzle and Serve: Drizzle the spicy garlic herb oil over the cauliflower and hummus. Serve immediately with fresh naan or pita chips for dipping.
Notes
- For extra crispiness, make sure cauliflower florets are dry before tossing with oil and spices.
- You can adjust the chili powder and crushed red pepper flakes according to your preferred spice level.
- Store any leftovers separately in airtight containers and consume within 2 days for best freshness.
- If you prefer homemade hummus, it works beautifully in this recipe as well.
- To make this dish vegan and gluten-free, verify that your store-bought hummus and chips meet these dietary requirements.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean
