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cauliflower

Roasted Cauliflower with Hummus Yogurt Dip

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Three varieties of roasted cauliflower and olives on a bed of hummus with basil and feta.

Roasted Cauliflower with Hummus Yogurt Dip.

Elaine and I got hooked on a version of this appetizer at department store bar during their happy hour(s). There we would be innocently shopping away, when we would walk pass the bar, stop for a glass of wine, and inevitably order their crispy cauliflower with olives & hummus. The flavours and textures work so well together, and we feel less guilty because it’s cauliflower and chickpeas (right?) Like, it’s not a fried chicken sandwich loaded with bacon & aioli (not that we are against a delicious fried chicken sammie, but I am just trying to express how we justify day drinking to ourselves).

So, our version is a little lighter than the original version that got us hooked. Our cauliflower is roasted in a little olive oil. It’s not deep fried crispy but still crispy enough! We use hummus and Greek yogurt to make the dip, lighter and creamier. And of course, there’s a splash of hot sauce, cuz we like a little spice in our lives. Warm kalamata olives, finished with a sprinkle of feta and always fresh basil.

Three types of cauliflower on a sheet pan about to get roasted.
A top down image of purple, orange and caulilini cauliflower that was just roasted on a sheet pan.
A close up of crispy roasted cauliflower with olives on a sheet pan.
Wavy shmears of hummus on a platter.

Delicious with traditional white cauliflower, but when we can find coloured cauliflower, caulilini, or Romanesco, we love to add that pop of colour, especially when we are serving guests!

We’ve also been known to add heirloom carrots, broccoli, or broccolini. All of which are delicious additions.

What is Caulilini?

There’s a new veg in town! As broccolini is to broccoli, caulilini is to cauliflower and is sometimes referred to as baby cauliflower. It’s an Asian-style variety and a member of the brassica family. We love it roasted, grilled and or raw as crudité.

A close up image of Roasted Cauliflower with Hummus Yogurt Dip

Watch the process video here.

A top down image of tri-coloured roasted cauliflower coming out of the oven.

If you get the chance to try this recipe, please drop back and leave a comment and rating. We would love to know what you think.

Cheers! James & Elaine

Cooked on my Hestan Dual Fuel Range. Proud Hestan Ambassador. Opinions in this post are my own.

Three varieties of roasted cauliflower and olives on a bed of hummus with basil and feta.

Roasted Cauliflower with Hummus Yogurt Dip

Elaine and I got hooked on a version of this appetizer at department store bar during their happy hour(s). There we would be innocently shopping away, when we would walk pass the bar, stop for a glass of wine, and inevitably order their crispy cauliflower with olives & hummus.
So, our version is a little lighter than the original version that got us hooked. Our cauliflower is roasted in a little olive oil. It’s not deep fried crispy but still crispy enough! We use hummus and Greek yogurt to make the dip, lighter and creamier. And of course, there’s a splash of hot sauce, cuz we like a little spice in our lives. Warm kalamata olives, finished with a sprinkle of feta and always fresh basil.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Appetizer, Lunch, Snack
Cuisine Middle Eastern
Servings 4 People for an appetizer

Ingredients
  

  • 1½ pounds cauliflower florets about 4 cups of bite sized pieces – I used a combination of purple, orange and caulilini.
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 3 ounces Kalamata olives
  • 1 cup of homemade hummus or your favourite store bought
  • ⅔ cup plain 2% Greek yogurt
  • Zest of one lemon
  • 1 tablespoon lemon juice
  • 1-2 teaspoons hot sauce to taste
  • ⅓ cup feta crumbled
  • 2 tablespoons fresh basil roughly chopped

Instructions
 

  • For best results, dry the cauliflower well after washing
  • Preheat the oven to 450°F
  • Toss the cauliflower in olive oil, then season with salt and pepper. Set aside.
  • Lightly coat the bottom of a metal baking sheet with olive oil.
  • Heat the baking sheet for 2-3 minutes until hot and just beginning to smoke.
  • Carefully add the cauliflower to the hot baking sheet, spacing the florets out, so they are not touching to avoid steaming. Put any cut sides down for a crispier surface area.
  • Flip the cauliflower around 13-15 minutes into cooking. Then cook for 5 minutes more.
  • Scatter the olives around the baking sheet, then cook for 5-7 minutes until cauliflower has crispy edges and olives are heated through.
  • While the cauliflower is roasting, thoroughly mix together, the hummus, yogurt, lemon zest, lemon juice and hot sauce.
  • Spread the hummus mixture evenly over a platter, then add the warm cauliflower & olives.
  • Sprinkle with feta & basil.
  • Serve & enjoy.

Video

Keyword cauliflower recipe, Caulilini recipe, copycat recipe, easy appetizer recipes, hummus, Loaded hummus
Tried this recipe?Let us know how it was!

Hope you enjoy this Roasted Cauliflower with Hummus Yogurt Dip Recipe!

If your try our recipe, we would love it if you leave us a comment and a rating.

Have a delicious day! James (aka Zimmy) & Elaine

Roasted Butternut Squash, Cauliflower & Chickpea Curry

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A top down image of Roasted Butternut Squash, Cauliflower and Chickpea Curry. The curry and rice are in separate posts and there are two bowls filled with curry and topped with pomegranate arils, chickpeas, onions and cilantro as well as naan bread.

Roasted Butternut Squash, Cauliflower and Chickpea Curry.

Taking full advantage of the seasonal produce this time of year! This meal is flavour packed, creamy, satisfying, vegetarian comfort food. It tastes great and it’s good for you! The leftovers may even be better than the initial meal as the flavours continue to combine, so plan to have leftovers!

A pan with sautéed onions and garlic.
A sauté pan with onions and spices getting added into it.
Coconut milk, tomatoes and vegetable stock getting added into the pan.
A bowl of curry topped with cilantro, arils and red onion. Topping, a copper pot and rice surround the bowl.
A top down image of Roasted Butternut Squash, Cauliflower and Chickpea Curry. The curry and rice are in separate posts and there are two bowls filled with curry and topped with pomegranate arils, chickpeas, onions and cilantro as well as naan bread.

Roasted Butternut Squash, Cauliflower and Chickpea Curry

This meal is flavour packed, creamy, satisfying, vegetarian comfort food. It tastes great and it’s good for you! The leftovers may even be better than the initial meal as the flavours continue to combine, so plan to have leftovers!
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 55 mins
Total Time 1 hr 15 mins
Course Dinner, Main Course
Cuisine Indian
Servings 5 – 6 people

Ingredients
  

  • 1 butternut squash about 1 1/2 pounds/608 g, peeled and seeded, diced into 3/4 inch (2 cm) cubes
  • 1 small head of cauliflower about 1 pound/454 g, cut in 1 1/2 inch (4 cm) florets
  • 1 pound 454 g new potatoes, cut into 1 inch (2.5 cm) cubes
  • 6 tablespoon olive oil divided 2/2/2 tbsp
  • 1 red onion finely chopped
  • 4 garlic cloves minced
  • 2 inch 5 cm x 1 inch (2.5 cm) piece of ginger, grated
  • 1 tablespoon curry powder
  • 1 teaspoon garam masala
  • ½ teaspoon ground cumin
  • ½ teaspoon cumin seeds
  • ½ teaspoon hot chilli powder
  • ¼ teaspoon turmeric
  • 1 can 13.5 oz/400 ml diced tomatoes
  • 1 can 13.5 oz/400 ml coconut milk
  • 8 oz 240 ml vegetable stock
  • 1 can 13.5 oz/398 ml chickpeas
  • 8 oz 227 g, green beans washed, ends trimmed, cut into 1 1/2 inch (4 cm) pieces
  • Salt and pepper

To serve

  • Fresh cilantro chopped
  • Pomegranate arils
  • Red onion thinly sliced
  • Crispy roasted chickpeas optional
  • Brown Basmati rice cooked per package instructions for 6 servings
  • Naan store bought or homemade

Instructions
 

  • Preheat the oven to 400°F (205°C).
  • Fill a 4 Qt sauce pan halfway with water and bring to a boil.
  • Place the butternut squash on a sheet pan, drizzle with 2 tbsp olive oil. Season with salt and pepper. Toss with your hands, then spread the squash out in one layer on the pan.
  • On another sheet pan, drizzle the cauliflower florets with 2 tbsp olive oil. Season with salt and pepper. Toss with your hands, then spread the cauliflower out in one layer on the pan.
  • Roast both pans for 30 minutes, until squash & cauliflower are tender and slightly browned. Remove from oven and set aside to cool.
  • Add 1/2 tbsp salt to the boiling water, then add the potatoes and cook for 8-10 minutes until just reaching tenderness.
  • Heat a 3.5 Qt sauté pan on medium heat, add 2 tbsp olive, then add the onion. Cook stirring occasionally for 4-5 minutes, then add minced garlic and grated ginger. Stir and cook for a minute.
  • Add all the spices, stir to combine, and cook for 30 seconds until fragrant (add a little more oil if required, so it doesn’t burn.
  • Add the chopped tomatoes, coconut milk and vegetable stock. Bring to a gentle simmer and let cook for 10 minutes. Transfer to a bowl and blend with a hand blender until smooth or use food processor. Transfer back to the pan.
  • Add the chickpeas, potatoes and green beans then cook for 10 minutes. The sauce should be thick and creamy. Taste the sauce and season with salt and pepper..
  • Add the roasted butternut squash and cauliflower, stir to combine and heat through (about another 5 minutes).
  • Top with cilantro, pomegranate arils, red onion. Serve with brown basmati rice and warmed naan.

Notes

My easy and delicious skillet flatbread (naan) recipe can be found here. 
Keyword butternut squash, cauliflower, chickpeas, curry, curry recipe
Tried this recipe?Let us know how it was!

Hope you enjoy my Roasted Butternut Squash, Cauliflower and Chickpea Curry recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy)

This curry was made and served in my stunning Hestan CopperBond Induction Copper 3-Quart Saucepan and CopperBond Induction 3.5-Quart Sauté cooked on our equally gorgeous Hestan Dual Fuel Range in Pacific Blue.

Proud Hestan and Hestan Culinary Ambassador. Opinions in this post are my own.