Cauliflower over Tahini Hummus
Roasted cauliflower florets get piled onto a wide swirl of garlicky tahini hummus and finished with toasted pine nuts for a warm, textured vegetarian main.
This dish turns a familiar dip into the base of dinner instead of an appetizer on the side. Roasting the cauliflower hot and hard is what gets the deep caramelized edges that hold up against the smooth hummus underneath. A scatter of toasted pine nuts at the end adds the crunch the dish is otherwise missing.
Ingredients
Method
Tap a number to mark a step donePreheat the oven to 425F and toss the cauliflower florets with olive oil, cumin, smoked paprika, and salt on a baking sheet.
Roast the florets for 25 to 30 minutes, stirring once, until deeply browned and crisp at the edges.
While the cauliflower roasts, blend the chickpeas, tahini, garlic, lemon juice, and salt in a food processor, adding water gradually until smooth and creamy.
Spread the hummus in a wide circle across a serving plate, using the back of a spoon to create a shallow well in the center.
Toast the pine nuts in a dry skillet over medium heat for 2 minutes until golden, watching closely so they do not burn.
Pile the roasted cauliflower into the well of hummus.
Drizzle with extra tahini, scatter the toasted pine nuts and chopped parsley over the top, and finish with a pinch more smoked paprika.
Kitchen note
Thin the hummus with a splash more water than seems necessary; it firms up once it sits, and a looser hummus spreads more evenly on the plate.
