Roasted Cauliflower with White Bean Hummus and Walnut Salsa
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Roasted Cauliflower with White Bean Hummus and Walnut Salsa
Take your dinner to new heights with this roasted cauliflower with white bean hummus and walnut salsa dish! Use the leftovers from this meal to make our breakfast salad and falafel lunch.
Ingredients
Directions
Mix together the Colavita olive oil, Colavita vinegar walnuts, chile, parsley, Colavita pesto, and lemon zest; season with salt.
Do Ahead: Salsa can be made 1 day ahead. Cover with plastic, pressing directly onto surface and chill. Bring to room temperature before using.
Place all the hummus ingredients in the bowl of a food processor or blender and puree. Adjust seasoning as needed. Hummus will keep in the fridge for up to a week.
Heat the oven to 425 °F
Remove the outer leaves from cauliflower (leave on any tender inner leaves). Cut the remaining cauliflower into florets of equal size - no larger than 2”.
Cut the carrots into similar sized pieces.
Line a baking sheet (or two… you have a lot of veggies) with parchment paper.
Place the veggies on the baking sheet and drizzle with Colavita olive oil and fresh lemon juice. Massage it into the vegetables and sprinkle with salt.
Bake until soft and crispy, about 25 minutes. Remove from the oven.
Place two tbsp of the hummus on each plate. Smooth into a disc. Place a generous scoop of the roasted cauliflower and carrots on top of the hummus. Top the cauliflower with the salsa, pomegranate seeds and serve.
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Ingredients
Directions
Mix together the Colavita olive oil, Colavita vinegar walnuts, chile, parsley, Colavita pesto, and lemon zest; season with salt.
Do Ahead: Salsa can be made 1 day ahead. Cover with plastic, pressing directly onto surface and chill. Bring to room temperature before using.
Place all the hummus ingredients in the bowl of a food processor or blender and puree. Adjust seasoning as needed. Hummus will keep in the fridge for up to a week.
Heat the oven to 425 °F
Remove the outer leaves from cauliflower (leave on any tender inner leaves). Cut the remaining cauliflower into florets of equal size - no larger than 2”.
Cut the carrots into similar sized pieces.
Line a baking sheet (or two… you have a lot of veggies) with parchment paper.
Place the veggies on the baking sheet and drizzle with Colavita olive oil and fresh lemon juice. Massage it into the vegetables and sprinkle with salt.
Bake until soft and crispy, about 25 minutes. Remove from the oven.
Place two tbsp of the hummus on each plate. Smooth into a disc. Place a generous scoop of the roasted cauliflower and carrots on top of the hummus. Top the cauliflower with the salsa, pomegranate seeds and serve.