Roasted Cauliflower Hummus Bowls: silky smooth protein-packed hummus topped with golden roasted cauliflower and crunchy toasted pumpkin seeds for a deliciousl vegan bowl meal. Perfect for picnics, parties, and packed lunches!
Grab a bowl, friends!
Question: do you love hummus? I mean, do you looooooove it?
Picture this. You swirl a bunch of creamy, dreamy garlicky hummus into a bowl. You can use homemade hummus (my favorite recipe is this chipotle hummus, but you can also switch it up and try our internet-famous mung bean hummus or this garlicky white bean dip instead!) or you can phone it in with storebought. Whatever feels right, just go with it.
Then you load it up with golden florets of roasted cauliflower, some crispy crunchy pumpkin seeds, and a drizzle of good olive oil to finish it off. I mean, this is a bowl of deliciousness. And it makes my nutritionist heart happy that we've got so much plant-based protein, healthy fats, and veg loaded in here.
So, grab some warm pita bread or just a spoon to scoop up mouthfuls of hummus and cauliflower right from the bowl. Honestly, what are you waiting for?
Let's make some hummus bowls together!
Step 1: roast your cauliflower
We're going to season up some cauliflower florets and then biff 'em into a hot oven to get all golden brown and toasty while we're making our hummus.
Step 2: make your hummus (or not)
Making hummus is as easy as adding all the ingredients to a food processor or blender and then blending until smooth. But there's absolutely no shame in picking up a tub of your favorite hummus. None at all.
Step 3: assemble your hummus bowls
Spread your hummus into the bottom of a wide bowl. Then add the hot roasted cauliflower, toasted pumpkin seeds, and a drizzle of EVOO.
Basically, all of your food groups are represented in these hummus bowls, and when served with a bit of warmed pita bread you've got a bomb diggity rounded meal on your hands if you ask me.
And since you asked me, why yes, I do think these bowls would make for excellent picnic fare. Spooned into a big platter to be shared family style they'd be the perfect social nourishment at your next dinner.
Plus making roasted cauliflower hummus bowls will take you nary 10 minutes of hands on time, which surely just about everyone can swing. I believe in you!
Roasted Cauliflower Hummus Bowls
Ingredients
Roasted Cauliflower
- 1 large cauliflower broken down into florets
- 2 Tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- salt and pepper
- ¼ cup raw pumpkin seeds
Hummus
- 2 14 ounce cans chickpeas drained and rinsed
- ½ cup tahini paste
- 1 large lemon juiced
- 1 clove garlic
- ½ cup cold water
- salt and pepper
Instructions
- Preheat your oven to 200°C / 400°F.
- Spread the cauliflower florets out into a single layer on a baking sheet. Drizzle with extra virgin olive oil, adding more as needed to make sure the cauliflower is well coated. Sprinkle with cumin, chili powder, salt, and pepper, and toss to evenly coat the cauliflower with the spices.1 large cauliflower, 2 Tablespoons extra virgin olive oil, 1 teaspoon ground cumin, ½ teaspoon chili powder, salt and pepper
- Place the cauliflower into the oven and roast for 15 minutes.
- Remove from the oven, turn the cauliflower, and sprinkle with the pumpkin seeds.¼ cup raw pumpkin seeds
- Replace in the oven and roast for another 10-15 minutes, until the cauliflower is golden and the pumpkin seeds are toasted.
- While the cauliflower is roasting, prepare the hummus.
- Combine chickpeas, tahini, garlic, lemon juice, and salt in a food processor. Pulse a few times to break down the chickpeas.2 14 ounce cans chickpeas, ½ cup tahini paste, 1 large lemon, 1 clove garlic, ½ cup cold water, salt and pepper
- With the food processor running, add the cold water in a slow stream. Stop the food processor and scrape down the sides. Taste, adjust seasonings, and add any extra water to achieve the desired consistency.
- To serve, spoon hummus into the bottom of four bowls. Spread and swirl into an even layer. Add ¼ of the roasted cauliflower and pumpkin seeds over the top of each bowl.
- Drizzle with good olive oil, sprinkle with salt and pepper. Serve with warm pita bread.
Notes
- Nutrition values are an estimate only
Kari Hermann says
We've made a similar recipe before but didn't roast the cauliflower or add pumpkin seeds - that must make it so much better!
Heather says
Perfect dish to take to a potluck buffet! Or just to have for lunch or supper.
kellie@foodtoglow says
This is just the kind of lunch that I crave having but sadly, chickpeas are no longer my friend! But I LOVE hummus. Maybe loads of roasted cauliflower with a topping of hummus for me!