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 Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com