Roasted Cauliflower Recipe with Creamy Hummus, Crispy Chickpeas, Pickled Shallots and Mint

5 from 1 vote

Roasted Cauliflower Recipe with Creamy Hummus, Crispy Chickpeas, Pickled Shallots and Mint

This roasted cauliflower recipe makes a Middle Eastern inspired dish of cauliflower florets roasted in gently spiced extra virgin olive oil, served on creamy hummus, and topped with crispy fried chickpeas, tangy pickled shallots, and fragrant fresh mint. It makes a fantastic side to roast chicken, baked fish or grilled meats.

Prep Time15

Cook Time30

Total Time45

Course: Side Dish

Cuisine: Australian, Middle Eastern

Servings:

Calories: 339kcal

Author: Lara Dunston

Equipment

Ingredients

⅓ cup extra virgin olive oil
½ tsp ground cumin
¼ tsp ground star anise
¼ tsp chilli flakes
¼ tsp salt or to taste
800 g cauliflower sliced into different sized florets
200 g hummus
50 g chickpeas drained, peeled, patted dry
¼ tsp ground paprika or sumac
1 tsp neutral cooking oil
50 g pickled shallots drained
1 tbsp fresh mint leaves

Metric - US Customary

Instructions

Heat oven to 220°C (428°F).
Use a silicone pastry brush to brush a thin coating of olive oil on a baking tray.
Combine the olive oil, spices and seasoning in a small bowl, stirring well to incorporate.
Spread the cauliflower florets onto the tray then use the pastry brush to brush the spiced olive oil onto each floret, ensuring you cover all sides and every crevice.
Slide the tray into the oven and roast for 25-30 minutes or until the largest florets are golden brown, then carefully turn the florets over and roast for another 5 minutes.
While the cauliflower is roasting prepare the hummus if making homemade hummus, using this recipe, ensuring you set 50 g of chickpeas aside.
In a small pan, heat the oil until hot, add the 50g chickpeas and ground paprika or sumac, and shake the pan ensuring the chickpeas are covered in oil and spice. Continue to fry, keeping the chickpeas moving until crispy, then set aside.
Spread the hummus out onto a large serving plate, top with the roasted cauliflower florets, sprinkle on the crispy chickpeas, pickled shallots, and fresh mint, and serve immediately while the cauliflower is warm.

Nutrition