Roasted Cauliflower Hummus Bowls

• head cauliflower, cut into florets↗1
• olive oil↗1 tablespoon
• kosher salt↗0.5 teaspoon
• each paprika, cumin, and oregano1 teaspoon
• a pinch of black pepper
• cans chickpeas, rinsed and drained↗2
• olive oil↗0.25 cup
• water↗0.25 cup
• cloves garlic↗2
• kosher salt↗1.5 teaspoon
• juice of two lemons (more or less to taste)
• chopped fresh tomato
• minced fresh parsley
• soft boiled egg or pulled rotisserie chicken
• warm pita (😍)
• harissa↗
• olive oil, kosher salt, black pepper↗

Step-by-step instructions

1. 1

   Cauliflower: Preheat the oven to 425 degrees. Place the cauliflower on a baking sheet with parchment paper. Drizzle with oil, and toss with the spices. Roast for 25-30 minutes.

2. 2

   Hummus: Optional: Peel the skin off all your chickpeas. This takes a while (about 20 minutes) but results in THE SMOOTHEST HUMMUS of your life. After the optional peeling, place chickpeas in blender or food processor with the olive oil, garlic, salt, and lemon juice. Blend until very, very smooth.

3. 3

   Plate it up: Arrange a thick swoop of hummus on a plate. Top with cauliflower. Add chopped tomatoes, fresh parsley, harissa, a soft boiled egg, whatever suits your fancy. Finish with olive oil, salt, and pepper. YUM. Happy day.