Roasted Cauliflower & Smoked Hummus Salad
Prep time
Cook time
Total time
  • 1 head cauliflower
  • 4 tablespoons olive oil
  • 15 - 20 cherry tomatoes chopped
  • 2 tablespoons toasted pine nuts
  • 2 tablespoons chopped parsley
  • 1 tablespoon chopped onions
  • Salt
  • Pepper
Smoked hummus
  • 1 tin chickpeas
  • 2 tablespoons (100 gr) tahini
  • Juice from 2 lemons
  • 2-3 tablespoons olive oil
  • 2 cloves garlic
  • 2 (160g) smoke peppers drain
  • ½ teaspoon paprika
  • ½ teaspoon sumac
  • pepper
  • ½ teaspoon salt
Roasted cauliflower
  1. Preheat the oven to 220 C
  2. With a small knife, cut the cauliflower into smaller florets and wash. Remove all of the florets from the core. Then, “peel” the core by slicing away the harder outer part. Cut each of the florets in half.
  3. Toss the cauliflower florets with the olive oil and pepper on a baking pan. Sprinkle with the salt and toss again. Roast until golden and tender, about 20 minutes.
  4. Set aside to cool down.
Smoked hummus
  1. Open the tin, rinse the chickpeas and drain.
  2. Put all ingredients for the hummus in a food processor and blend well until smooth and creamy. Set aside.
  3. To serve: On a plate, spread 3-4 tablespoons of the hummus , place the cauliflower florets on top. Spoon some of the chopped tomatoes. Garnish with toasted pine nuts, chopped parsley, pepper and sea salt, then serve.
4 Servings
Recipe by - Delicious & Nutritious at