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Crispy Baked Cauliflower with Hummus

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Crispy roasted cauliflower served over creamy hummus, seasoned with paprika, garlic, and cumin for a flavorful vegan appetizer, side dish, or light meal.

Ingredients

  • 1 large head cauliflower, cut into florets
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • Salt, to taste
  • Black pepper, to taste
  • 1 cup hummus
  • Fresh parsley, chopped, for garnish
  • Lemon wedges, for serving

Instructions

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Place the cauliflower florets in a large bowl and toss with olive oil, paprika, garlic powder, cumin, salt, and black pepper.
  3. Spread the seasoned cauliflower evenly on the prepared baking sheet.
  4. Bake for 25 to 30 minutes, turning halfway through cooking, until golden brown and crispy around the edges.
  5. Spread the hummus onto a serving platter or individual plates.
  6. Arrange the crispy baked cauliflower over the hummus.
  7. Garnish with fresh parsley and serve with lemon wedges.

Notes

  • Add cayenne pepper or chili flakes for extra heat.
  • Use smoked paprika for a deeper smoky flavor.
  • Top with toasted pine nuts or sesame seeds for added crunch.
  • Drizzle with tahini sauce before serving.
  • Add roasted chickpeas for a more filling dish.
  • Store leftover cauliflower in an airtight container in the refrigerator for up to 3 days.
  • Reheat in a 375°F (190°C) oven for 8–10 minutes to restore crispness.
  • Keep hummus separate during storage when possible.

Nutrition

Find it online: https://cookedbymaya.com/crispy-baked-cauliflower-with-hummus/