Roasted Cauliflower & Creamy Hummus by @lesgourmandisesdeloubna

55 min

4 servings

🥦

1

Cauliflower

🫒

7 tbsp

Olive oil

🍯

3 tbsp

Pomegranate molasses

🌶️

1 tbsp

Harissa

🧄

2 cloves

Garlic

🫙

1 tsp

Sumac

🌶️

1 tsp

Paprika

🫙

0.5 tsp

Cumin

🧂

Salt

⚫

Pepper

🌱

Sesame seeds

🫘

1 jar

Chickpeas

🧄

1 head

Roasted garlic

🌱

2 tbsp

Tahini

🍋

Lemon juice

🧊

Ice cubes

🍇

0.5

Pomegranate

🧅

0.5

Red onion

🌿

1 handful

Parsley

  1. Cut
    • Cauliflower

    Cut the cauliflower into small florets.

  2. Step
    • Olive oil
    • Harissa
    • Garlic

    Prepare a marinade with the spices, harissa, garlic and olive oil.

  3. Coat
    • Cauliflower
    • Sesame seeds

    Coat the cauliflower well with the marinade and add the sesame seeds.

  4. Roast
    • Cauliflower
    • Salt

    Roast the cauliflower in the oven for about thirty minutes.

  5. Wrap
    • Roasted garlic
    • Cauliflower

    Wrap the garlic head and roast it in the oven alongside the cauliflower.

  6. Combine
    • Chickpeas
    • Roasted garlic
    • Lemon juice

    In a blender, combine the chickpeas with their liquid, the roasted garlic, lemon juice, salt and tahini.

  7. Add
    • Ice cubes
    • Olive oil

    Add a few ice cubes and a generous drizzle of olive oil and blend until creamy.

  8. Step
    • Pomegranate
    • Red onion
    • Parsley

    Prepare a salad with the pomegranate, red onion and parsley.

  9. Plate
    • Chickpeas
    • Cauliflower
    • Pomegranate

    Plate the hummus, the roasted cauliflower and the fresh salad together in a deep plate.

Roasted Cauliflower & Creamy Hummus by @lesgourmandisesdeloubna

55 min

4 servings

🥦

1

Cauliflower

🫒

7 tbsp

Olive oil

🍯

3 tbsp

Pomegranate molasses

🌶️

1 tbsp

Harissa

🧄

2 cloves

Garlic

🫙

1 tsp

Sumac

🌶️

1 tsp

Paprika

🫙

0.5 tsp

Cumin

🧂

Salt

⚫

Pepper

🌱

Sesame seeds

🫘

1 jar

Chickpeas

🧄

1 head

Roasted garlic

🌱

2 tbsp

Tahini

🍋

Lemon juice

🧊

Ice cubes

🍇

0.5

Pomegranate

🧅

0.5

Red onion

🌿

1 handful

Parsley

Preparation Steps

  1. Step 1/9

    Cut the cauliflower into small florets.

    🥦Cauliflower
    🔪Knife
    🪵Cutting board

  2. Step 2/9

    Prepare a marinade with the spices, harissa, garlic and olive oil.

    🫒Olive oil
    🍯Pomegranate molasses
    🌶️Harissa
    🧄Garlic
    🫙Sumac
    🌶️Paprika
    🫙Cumin
    🥣Mixing bowl

  3. Step 3/9

    Coat the cauliflower well with the marinade and add the sesame seeds.

    🥦Cauliflower
    🌱Sesame seeds
    🥣Mixing bowl
    🥄Spoon

  4. Step 4/9

    Roast the cauliflower in the oven for about thirty minutes.

    🥦Cauliflower
    🧂Salt
    ⚫Pepper
    🍳Baking tray

  5. Step 5/9

    Wrap the garlic head and roast it in the oven alongside the cauliflower.

    🧄Roasted garlic
    🍳Baking tray
    🧻Aluminum foil

  6. Step 6/9

    In a blender, combine the chickpeas with their liquid, the roasted garlic, lemon juice, salt and tahini.

    🫘Chickpeas
    🧄Roasted garlic
    🍋Lemon juice
    🧂Salt
    🌱Tahini

  7. Step 7/9

    Add a few ice cubes and a generous drizzle of olive oil and blend until creamy.

    🧊Ice cubes
    🫒Olive oil

  8. Step 8/9

    Prepare a salad with the pomegranate, red onion and parsley.

    🍇Pomegranate
    🧅Red onion
    🌿Parsley
    🫒Olive oil
    🍯Pomegranate molasses
    🍋Lemon juice
    🫙Sumac
    🥣Mixing bowl

  9. Step 9/9

    Plate the hummus, the roasted cauliflower and the fresh salad together in a deep plate.

    🫘Chickpeas
    🥦Cauliflower
    🍇Pomegranate
    🧅Red onion
    🌿Parsley

Composition

Ingredients

Types

Vegetables, Oils, Condiments, Spices, Seeds, Legumes, Fruits, Other, Herbs

Ingredients

Cauliflower, Olive oil, Pomegranate molasses, Harissa, Garlic, Sumac, Paprika, Cumin, Salt, Pepper, Sesame seeds, Chickpeas, Roasted garlic, Tahini, Lemon juice, Ice cubes, Pomegranate, Red onion, Parsley

Notes

Olive oil (for the cauliflower marinade, a drizzle, for the salad), Pomegranate molasses (for the cauliflower marinade), Garlic (for the cauliflower marinade), Sumac (for the salad), Salt (to taste, for the cauliflower, for the hummus), Pepper (to taste), Sesame seeds (no amount given), Chickpeas (drained, for the hummus), Lemon juice (juice of one lemon, for the hummus), Ice cubes (a few, for the hummus), Red onion (for the fresh salad), Parsley (fresh, for the salad)

Allergens

Sesame

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, soy-free, Gluten-Free

Calories

420 kcal

Macro nutrients

Protein: 12g, Carbohydrates: 38g, Fat: 26g, Fiber: 10g, Sugars: 12g

Nutritional Information

Minerals

Iron: 2.5mg, Potassium: 650mg, Magnesium: 50mg, Calcium: 80mg, Sodium: 480mg

Vitamins

Vitamin C: 55mg, Vitamin B6: 0.3mg, Folate: 90µg, Vitamin K: 25µg

Preparation

Time Information

Preparation

20 minutes

Cooking

35 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

Knife, Cutting board, Mixing bowl, Baking tray, Aluminum foil, Spoon

Appliances

Oven, Blender

Type

Type

Type Of Dish

Dip, Main Course

Occasions

Everyday Meal, Dinner Party

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

Middle Eastern, Levantine

Geographic

to inform

Various

Aspect

Texture

Creamy, Tender, Crunchy

Flavors

Spiced, Garlicky, Tangy, Smoky, Citrusy, Sweet-sour

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

leftovers : 3 days (store cauliflower, hummus and salad separately in airtight containers), hummus only : 4-5 days (airtight container,drizzle olive oil on top to preserve freshness)