Oven Roasted Cauliflower and Hummus Bowl

4 servings

Ingredients

For Roasted Cauliflower

• Large head of cauliflower, broken into florets
• 3 tbsp olive oil
• 1 1/2 tsp spoked paprika
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp chili powder
• 1/4 tsp black pepper

For Chili Herb Oil

• 2 tbsp fresh parsley
• 2 tbsp fresh cilantro
• 1 tbsp oregano
• 3 cloves of garlic, minced
• 1 tsp paprika
• 1tsp red pepper flakes
• 1 tsp agave
• 1 zest of whole lemon
• 1 cinnamon stick or 1 tbsp cinnamon
• 1/2 cup of avocado oil

For Hummus

• 2 cups canned chickpeas drained and washed, reserve liquid (aquafaba)
• 1/2 cup tahini, keeping some of the oil
• 1/4 cup olive oil
• 3 cloves of garlic, more or less to taste
• 1 juice from whole lemon
• 1 tbsp ground cumin
• 1/4 tsp salt, more or less to taste
• 1/4 tsp black pepper

Directions

For Roasted Cauliflower

1. Preheat oven to 425* F(218*C). Spray oil all over the inside of a large backing sheet and then spread the cauliflower florets across in a single layer. Drizzle with oil
2. ⁠mix all spices for the cauliflower together in a small bowl and then sprinkle evenly across cauliflower. Toss together to coat. Bake 15-20 minutes or until fork tender.

For Chili Herb Oil

1. Combine all spices for the oil into a heat proof bowl. Heat oil over medium heat in small pan for 4-5 minutes. Use wooden spatula and it will bubble when ready. Carefully our oil over spices (it will bubble/pop). When settled, stir together well.

For Hummus

1. Add all of your hummus ingredients to a food processor and blend together until smooth. Slowly, add aquafaba (reserved canned chickpea liquid) until desired texture has been achieved.
2. To serve, spread hummus onto the bottom of the bowl or plate. Top with roasted cauliflower and drizzle with desired amount of chili herb oil. If desired, add green onion and/or sesame seeds to the top. Serve with crusty GF bread on the side 

Enjoy!