Add Row
Add Element
UPDATE
Add Element
  • Home
  • Subscribe
  • Contact Us
  • Categories
    • Health Tips
    • Fitness
    • Recipes
Add Element
  • Facebook
    update
  • Valis Pro Twitter
    update
  • Valis Pro Google
    update
  • LinkedIn
    update
  • Alignable
    update
  • Youtube
    update
  • Instagram
    update
  • All Posts
  • Health Tips
  • Fitness
  • Recipes
2 Minutes Read

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!

Recipes

50 Views

0 Comments

Write A Comment

*
*
Related Posts All Posts
07.31.2025

Broccoli Onion Omelette

Servings: 1, Prep Time: 5 min, Cook Time: 10 minIngredients3 large [150 g] Egg1 cup chopped [91 g] Broccoli0.5 onion [55 g] Yellow Onions1 tbsp [12.8 g] Clarified Butter Ghee1 Dash [1 g] Himalayan Pink Salt (To Taste)1 dash [0.1 g] Black Pepper (To Taste)DirectionsWash and cut the broccoli into bite size pieces.Chop the onion into a fine dice and set aside.In a skillet on medium heat, add the ghee and saute the broccoli and onions for 4-5 minutes.Crack the eggs into a bowl and mix well, seasoning with salt and pepper to taste.Pour the eggs into the skillet and cover with a lid. Cook for 5 minutes. Enjoy!Nutrition InfoCalories: 389, Fat: 28g, Carbs: 12g, Protein: 22g, Fiber: 3g, Sugar: 7g

07.26.2025

Shrimp and Zoodles

Servings: 1, Prep Time: 5 min, Cook Time: 15 minIngredients4 oz [113.6 g] Shrimp (Prawns)3 cup [255 g] Zucchini Noodles1 small [43 g] Shallot2 clove [6 g] Garlic1.5 tbsp [19.2 g] Clarified Butter Ghee0.5 cup [72.5 g] Green Peas4 sprigs [4 g] Parsley1 Dash [1 g] Himalayan Pink Salt (To Taste)1 dash [0.1 g] Black Pepper (To Taste)1 tsp [4.7 g] Lemon JuiceDirectionsPat the shrimp dry and season with salt and pepper to taste. Set aside.In a skillet, add half the ghee in the pan and sear the prawns for 1-2 minutes per side. Remove from heat and set aside.Chop the shallot and garlic into a small dice.Heat a pan to medium heat and add the remaining ghee and saute the shallots and garlic for 5 minutes.Add the zucchini noodles and peas, cook for 1 minute.Add the shrimp and turn off the heat.Finely chop the parsley and add to the dish. Squeeze a little fresh lemon juice and enjoy!Nutrition InfoCalories: 404, Fat: 21g, Carbs: 30g, Protein: 25g, Fiber: 8g, Sugar: 14g

07.24.2025

Kale, Apple and Chicken Salad

Servings: 2, Prep Time: 5 min, Cook Time: 0 minIngredients8 leaves [120 g] Kale1 medium (2-3/4" dia) (approx 3 per lb) [138 g] Honeycrisp Apples1 tbsp (packed) [15 g] Feta Cheese3 medium piece (yield after cooking, bone removed) [186 g] Rotisserie Chicken1 tbsp [14 g] Olive Oil0.5 tbsp [7.5 g] Apple Cider Vinegar3 tbsp [21 g] Pumpkin SeedsDirectionsChop the kale and add to a bowl.To make the dressing, add the olive oil, apple cider vinegar, and a dash of salt and pepper to a small bowl and whisk. Pour over the kale and toss to combine.Top the kale with the apple slices, feta, pepitas and chicken.Nutrition InfoCalories: 436, Fat: 27g, Carbs: 16g, Protein: 32g, Fiber: 2g, Sugar: 7g

Terms of Service

Privacy Policy

Core Modal Title

Sorry, no results found

You Might Find These Articles Interesting

T
Please Check Your Email
We Will Be Following Up Shortly
*
*
*