Name: Roasted Cauliflower with Herbed Chili Oil and Hummus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1 large head cauliflower, cut into florets; 2 tbsp olive oil (for roasting); 1/2 tsp salt; 1/4 tsp black pepper; 1/2 tsp ground cumin; 1/2 tsp paprika or smoked paprika; 1/4 cup olive oil (for chili oil); 2 cloves garlic, minced; 1 tsp crushed red pepper flakes (adjust to taste); 2 tbsp chopped fresh herbs (parsley, cilantro, mint, or a mix); 1 tsp lemon zest; Pinch of salt; 1 cup hummus (store-bought or homemade); 1 tbsp lemon juice (optional, for drizzling); 1–2 tbsp toasted pine nuts or sesame seeds (optional); Fresh herbs or microgreens, for garnish

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Roasted Cauliflower with Herbed Chili Oil and Hummus is one of my favorite vibrant, plant-based dishes that’s full of flavor, texture, and color. Crispy, golden cauliflower florets get a spicy kick from a homemade herbed chili oil, all served over a creamy bed of hummus. It’s a dish I turn to when I want something wholesome, satisfying, and just a little bit indulgent—without being heavy.

Why You’ll Love This Recipe

I love this recipe because it’s a perfect blend of crispy, creamy, and spicy. The cauliflower roasts beautifully until tender with a golden char, and the herbed chili oil adds a bold, aromatic heat that takes everything to the next level. Served over hummus, it becomes a complete dish that works as a starter, side, or even a light main course. Plus, it’s naturally vegan and gluten-free, which makes it great for sharing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the roasted cauliflower:

Cauliflower, cut into florets
Olive oil
Salt and pepper
Ground cumin
Paprika or smoked paprika

For the herbed chili oil:

Olive oil
Garlic, minced
Crushed red pepper flakes
Fresh herbs (parsley, cilantro, mint, or a mix), chopped
Lemon zest
Salt

For the base and garnish:

Hummus (store-bought or homemade)
Lemon juice (optional, for drizzling)
Toasted pine nuts or sesame seeds (optional, for garnish)
Fresh herbs or microgreens (for garnish)

Directions

I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
I toss the cauliflower florets with olive oil, salt, pepper, cumin, and paprika until evenly coated.
I spread them on the baking sheet in a single layer and roast for 25–30 minutes, flipping halfway through, until golden and tender.
While the cauliflower is roasting, I make the herbed chili oil. I warm olive oil in a small pan over low heat and add minced garlic and red pepper flakes. I let it sizzle gently until fragrant, then remove it from the heat.
I stir in chopped herbs, lemon zest, and a pinch of salt, letting it infuse while the cauliflower finishes roasting.
To serve, I spread a generous layer of hummus on a plate or platter. I top it with the roasted cauliflower, then drizzle the herbed chili oil over everything.
I finish with a sprinkle of toasted nuts or seeds and a handful of fresh herbs for brightness.

Servings and timing

This recipe serves about 4 as a side or 2 as a main dish. It takes 10 minutes to prep and around 30 minutes to roast, so everything’s ready in about 40 minutes.

Variations

When I want more bulk, I serve this with warm pita, naan, or flatbread. I’ve also added roasted chickpeas or lentils for extra protein. Sometimes I swirl a little harissa into the hummus for even more heat, or use beet or red pepper hummus for added color and flavor.

storage/reheating

I store the roasted cauliflower separately from the hummus and chili oil to keep everything fresh. It lasts in the fridge for up to 3 days. To reheat, I warm the cauliflower in the oven or air fryer until crispy again, then plate it fresh over hummus. The chili oil keeps well in a sealed jar for up to a week.

FAQs

Can I use frozen cauliflower?

Yes, I’ve used frozen cauliflower—just make sure to roast it a bit longer to get that crispy, browned finish. I avoid crowding the pan so it doesn’t steam.

What kind of hummus works best?

I usually stick with classic hummus, but garlic, roasted red pepper, or lemon hummus all work beautifully with the spicy cauliflower and herbed oil.

How spicy is the chili oil?

It’s moderately spicy, but I can easily adjust it by using less red pepper or choosing a milder chili flake. I’ve even made it with Aleppo pepper for a gentler kick.

Can I make this ahead of time?

Yes! I roast the cauliflower and make the chili oil in advance, then reheat and assemble everything just before serving. The hummus base makes it super easy to plate last-minute.

What other veggies can I use?

I’ve swapped in roasted broccoli, sweet potatoes, or carrots, and they all work well with the chili oil and hummus combo.

Conclusion

Roasted Cauliflower with Herbed Chili Oil and Hummus is a vibrant, flavor-packed dish that’s as beautiful as it is satisfying. I love how the spicy oil and creamy hummus balance the crisp, earthy cauliflower. Whether I’m making a quick lunch, an elegant appetizer, or a plant-based dinner, this dish always brings bold flavor and feel-good vibes to the table.

Roasted Cauliflower with Herbed Chili Oil and Hummus

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Roasted Cauliflower with Herbed Chili Oil and Hummus is a bold, plant-based dish featuring crispy, spiced cauliflower, aromatic herbed chili oil, and creamy hummus. Perfect as a side, appetizer, or light main course.

Author: Mayaa
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 2 main servings or 4 side servings
Category: Appetizer
Method: Roasting
Cuisine: Mediterranean
Diet: Vegan

Ingredients

1 large head cauliflower, cut into florets
2 tbsp olive oil (for roasting)
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp ground cumin
1/2 tsp paprika or smoked paprika
1/4 cup olive oil (for chili oil)
2 cloves garlic, minced
1 tsp crushed red pepper flakes (adjust to taste)
2 tbsp chopped fresh herbs (parsley, cilantro, mint, or a mix)
1 tsp lemon zest
Pinch of salt
1 cup hummus (store-bought or homemade)
1 tbsp lemon juice (optional, for drizzling)
1–2 tbsp toasted pine nuts or sesame seeds (optional)
Fresh herbs or microgreens, for garnish

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Instructions

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Toss cauliflower florets with olive oil, salt, pepper, cumin, and paprika until evenly coated.
Spread on the baking sheet in a single layer and roast for 25–30 minutes, flipping halfway, until golden and tender.
Meanwhile, prepare the herbed chili oil: Warm olive oil in a small pan over low heat. Add minced garlic and red pepper flakes, letting it sizzle gently until fragrant.
Remove from heat and stir in chopped herbs, lemon zest, and a pinch of salt. Let it infuse while cauliflower finishes roasting.
To serve, spread a generous layer of hummus on a plate or platter.
Top with roasted cauliflower, then drizzle with herbed chili oil.
Garnish with toasted pine nuts or sesame seeds and fresh herbs or microgreens. Drizzle with lemon juice if desired.