Roasted cauliflower, chickpea and hummus bowl

mains
Roasted cauliflower, chickpea and hummus bowl

Ingredients

serves 2
  • ¼ cauliflower, chopped into florets
  • ½ pepper, chopped
  • ½ red onion, quartered (optional)
  • 160g chickpeas
  • 1 tbsp olive oil
  • ½ tsp cumin
  • ¼ tsp garlic powder
  • ½ tsp turmeric
  • ½ tsp smoked paprika
  • Pinch chilli flakes
  • 8 olives, sliced (optional)
  • 2 tbsp pomegranate seeds (optional)
  • 4 tbsp hummus (see recipe)
  • 2 pitta breads, warmed

  • Any 2–3 veggies:

  • ¼ cucumber, sliced or cut into sticks
  • 100g baby plum tomatoes, chopped
  • 2 celery sticks
  • 1 medium carrot, cut into sticks
  • 80g sugar snap peas
  • 50g rocket

Directions

Cooking mode
  1. Preheat the oven to 180°C. Prepare a large baking tray. Add the cauliflower, pepper, chickpeas, and onions. Drizzle with olive oil, sprinkle over the spices, and mix well until coated. Roast for 25–30 minutes, until the veggies start to brown.
  2. Make the hummus.
  3. Assemble the bowls with a bed of hummus, followed by the roasted veggies, extra veggies, olives and pomegranate seeds. Serve with pitta bread.
Baker Beanie Author

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