Crispy Roasted Cauliflower Hummus

Ingredients

For the Cauliflower:

• 1 head cauliflower, cut into florets
• 2 tablespoons extra virgin olive oil
• 2 teaspoons smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• Kosher salt and black pepper, to taste
• 2 cups plain hummus

For the Chili Herb Oil:

• 1/3 cup extra virgin olive oil
• 1/2 cup chopped fresh herbs (such as cilantro, dill, parsley, or a mix)
• 1 clove garlic, grated
• 1/2-1 teaspoon paprika (adjust to taste)
• 1/2-1 teaspoon chili flakes (adjust to taste)
• 2 tablespoons sesame seeds
• 2 teaspoons lemon zest
• 1 teaspoon honey

Instructions

1. Roast the Cauliflower:

   • Preheat your oven to 425°F (220°C).
   • On a baking sheet, toss the cauliflower florets with olive oil, smoked paprika, chili powder, garlic powder, and a pinch of kosher salt and black pepper.
   • Roast for 20 minutes, then toss and continue roasting for another 10 minutes, or until the cauliflower is tender and charred.

2. Prepare the Chili Herb Oil:

   • In a heat-proof bowl, combine the chopped fresh herbs, grated garlic, paprika, chili flakes, sesame seeds, lemon zest, and honey.
   • Heat the olive oil in a skillet over medium heat until it starts to sizzle (about 5 minutes).
   • Pour the hot oil over the herb mixture, stirring to combine.

3. Assemble the Dish:

   • Spread the hummus in a shallow bowl or serving dish.
   • Arrange the roasted cauliflower on top of the hummus.
   • Spoon the chili herb oil over the cauliflower and hummus.

4. Serve:

   • Serve with pita bread or chips for dipping.

Notes:

• Herb Choices: Use a mix of your favorite fresh herbs. Cilantro, dill, and parsley are all great options, but feel free to experiment with others.
• Adjusting Spice Levels: The amount of paprika and chili flakes can be adjusted based on your heat preference. Start with less and add more if desired.
• Storage: Store leftovers in an airtight container in the refrigerator. The cauliflower and hummus will keep well for about 3 days. The chili herb oil can be stored separately and should also keep for a few days in the fridge.

Enjoy your roasted cauliflower with this flavorful and zesty chili herb oil! It’s perfect as an appetizer, snack, or even as part of a main dish.