Cauliflower – for a long time, it was a vegetable I only knew as an overcooked, bland side dish on German plates. But cauliflower can do so much more! In fact, for me it’s no longer a side dish but the star of the plate. Good quality is the first thing that matters. As so often: it’s hard to make something really delicious out of a vegetable that tastes of nothing. And then all you really need is a good combination of spices, a hot oven and an appetite.
Here I coated the cauliflower with a harissa marinade. My favorite is rose harissa. Not as hot, but lots of flavor. Steam the cauliflower briefly, then into the oven with it, and finally drizzle with a tahini sauce. Hummus, pita or flatbread go well with it. Everything can be eaten hot, lukewarm or cold. At our house, roasted cauliflower is often part of a sharing dinner – lots of different dishes simply placed in the middle of the table, and everyone takes what they like.
Roasted Cauliflower with Hummus and Tahini Sauce
Ingredients
For the cauliflower
- 2 small heads of cauliflower
- 4 tbsp olive oil
- 4 tsp harissa paste (Anzeige), not too hot, ideally rose harissa
- 2 tsp ground cumin
- 1.5 tsp turmeric
- 1 tsp salt
- 4 stems parsley
- a little grated lemon zest, if you like
For the hummus
- 2 cans chickpeas
- 2 cloves garlic
- 2 tbsp tahini
- 1.5 tbsp lemon juice
- 1 tsp salt
- 4 tbsp olive oil
For the tahini sauce
- 2 tbsp tahini
- 6 tbsp water, cold
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp maple syrup
- 0.5 tsp salt
Nutrition per serving, approx.: 630 kcal19 g protein48 g carbs43 g fat18 g fiber
Estimates, calculated from the ingredients.
Instructions
The cauliflower
- Remove the leaves from 2 small heads of cauliflower and cut off the stalk so that the cauliflower can stand up on its own.
- Steam the cauliflower for 10 min. Depending on the size of your pot, stand one or more heads of cauliflower cut side down in the pot and add about 3 cm of water. Bring to a boil covered and steam over medium heat. Repeat with another cauliflower if needed.
- Dry the cauliflower very well. It’s best to let it stand on a paper towel for a while.
- Preheat the oven to 220 °C (425 °F), conventional oven (top and bottom heat).
- For the marinade, stir together 4 tbsp olive oil, 4 tsp harissa paste, 2 tsp ground cumin, 1.5 tsp turmeric and 1 tsp salt in a bowl.
- Line a baking sheet with parchment paper, place the cauliflower heads on it and brush the marinade over them.
- Roast the cauliflower in the oven for about 40 – 45 min until crispy.
The hummus
- For the hummus, put 2 cans chickpeas in a tall bowl, draining off about half of the chickpea liquid and setting it aside (see tips and tricks)
- Add the chickpeas, 2 cloves garlic, 2 tbsp tahini, 1.5 tbsp lemon juice and 1 tsp salt and purée until smooth with an immersion blender or a mini food processor (Anzeige).
- Add 4 tbsp olive oil and blend until creamy. If needed, add more olive oil and / or chickpea liquid until you reach the consistency you want.
- Season with salt and lemon.
The tahini sauce
- Stir together 2 tbsp tahini, 6 tbsp water, 2 tbsp olive oil, 1 tbsp lemon juice, 1 tbsp maple syrup and 0.5 tsp salt with a fork.
The plate
- Wash 4 stems parsley, spin dry, chop coarsely and mix with a little grated lemon zest if you like.
- Spread the hummus on the plates and place half a cauliflower on each. Drizzle with the tahini sauce and garnish with the chopped parsley. (see tips and tricks)
Tips
- By the way, the leftover chickpea liquid is excellent for mixing cocktails. Known as aquafaba, it’s a vegan substitute for egg whites. Shaking it in a cocktail shaker creates a perfect white foam with no smell or taste, e.g. for a Pisco Sour. Just give it a try.
- Besides the regular hummus, we’ve also made a beet hummus. Simply purée 1-2 beets together with the chickpeas and use lime juice instead of lemon juice.
- Storage: Keep the cauliflower, hummus and tahini sauce separately in the fridge for 2 to 3 days; don’t freeze the cauliflower.
Find more kitchen tips from A to Z in our Kitchen A–Z.
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Frequently Asked Questions about Roasted Cauliflower with Hummus
Is roasted cauliflower with hummus vegan?
Yes, the recipe is completely plant-based: cauliflower, hummus and tahini sauce contain no animal ingredients. You’ll find more meat-free ideas in my vegetarian recipes.
How hot is harissa?
Harissa is a North African chili paste. Depending on the kind, it ranges from mild to really hot. My favorite is rose harissa – not as hot, but with lots of flavor. With a new kind, it’s best to start carefully.
Can I use the chickpea liquid?
Absolutely! The cooking liquid from chickpeas is called aquafaba and can be whipped like egg whites – for example as foam for a Pisco Sour.
Does the dish taste good cold, too?
Yes. You can serve the cauliflower, hummus and tahini sauce hot, lukewarm or cold. Pita or flatbread go well with it – so it’s also ideal for a buffet.
How should I store roasted cauliflower with hummus and tahini sauce?
Store the cauliflower, hummus and tahini sauce separately in sealed containers in the fridge. They’ll keep for 2 to 3 days. Warm the cauliflower briefly in the oven and serve the hummus and sauce cold.
Can I freeze roasted cauliflower with hummus?
I wouldn’t freeze the roasted cauliflower, since it turns soft and watery when thawed. Instead, make the hummus and tahini sauce ahead and roast the cauliflower fresh. It’s quick and tastes much better.
