Ingredients
Scale
- 1 large head cauliflower (about 3 pounds) or 20 ounces pre-chopped cauliflower florets
- 1 14-ounce can chickpeas
- 1 small red onion
- 2 tablespoons olive oil
- 2 teaspoons ground turmeric
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 1 cup baby arugula or â…“ cup fresh herbs (parsley, cilantro, or chives)
- 1/2 cup shelled pistachios
- Juice of 1 lemon (about 2 teaspoons)
- 10 ounces hummus
- Pita bread, for serving
Instructions
- Chop cauliflower into florets or use pre-chopped florets.
- Drain and rinse chickpeas.
- Chop the red onion.
- In a bowl, combine cauliflower, chickpeas, and onion.
- Drizzle with olive oil and season with spices.
- Spread on a baking sheet and roast at 450°F for 20-30 minutes.
- Chop arugula or herbs, prepare pistachios and lemon juice.
- Spread hummus on a platter, top with roasted mixture, garnish with arugula, pistachios, and lemon juice.
- Warm pita bread for serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Make sure each piece of cauliflower is well-coated with spices for optimal flavor.
Stir the mixture halfway through roasting to ensure even cooking.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Vegetarian
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Calories: 280
- Sugar: 2
- Sodium: 300
- Fat: 16
- Saturated Fat: 2
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 11
- Protein: 9
- Cholesterol: 0