We recently found some gorgeous heads of baby cauliflower at the farmer’s market. They inspired us to recreate a dish from Clayton’s trip to Portland last year – harissa roasted cauliflower and hummus.
This is one of the most satisfying vegan dishes we’ve ever had. The combination of spicy harissa, crisp roasted cauliflower, rich and creamy hummus, and tart citrus is just perfection. The only improvement we could think of is a sprinkling of slivered almonds for some extra crunch.
We picked up a jar of this harissa and some seasonal Cara Cara oranges, and cooked dried chickpeas in our electric pressure cooker to save time. We used our favorite hummus recipe and made lots of extra for snacking. For the roasted cauliflower, cut off all the cauliflower florets with a chef’s knife and spread them on a half sheet pan in one layer. Drizzle with olive oil, then sprinkle with harissa and toss to combine. Roast at 350 degrees for 20-25 minutes, or until cooked through and beginning to crisp.
- To roast cauliflower, cut off cauliflower florets with a chef's knife and spread in an even layer on a sheet pan. Drizzle with olive oil and sprinkle with harissa powder to taste. Toss to coat, then roast for 20-25 minutes at 350F.
- To plate, spread an even layer of hummus on a plate. Add orange pieces to the roasted cauliflower and toss lightly. Top hummus with roasted cauliflower and orange, then drizzle with olive oil and orange zest to serve.