This is definitely one of those recipes.
It is one of those non-recipes that I make and casually share on Instagram (within the context of it as, hey look! This is what I’m having for dinner)” that prompts comments like “RECIPE!!!!!.” which is admittedly not my favorite style of comment. It reads like an outright demand, and since I’m super polite, I expect a “Please” or “Would you consider sharing this?” in the mix.
Maybe this is the immediacy of visual social media at work, but is it so much to ask people to be nice and considerate of time when they ask for something? Also, the all caps. (Please) don’t yell at me when I’m just trying to post a pic of my dinner.
It’s spring though, and I am totally here for all the salads. Is anyone else ready for this? I have quite a few on my blog, but something about having a salad ready for BBQ season got me weak.
However, I’ve been playing with the idea of a hummus coated cauliflower for a while. Clearly, I have a thing with cauliflower, but there is something about a crispy veggie that I can have take on any flavor I desire, depending on the hummus?
Oh this is definitely a choose your own adventure situation.
The cauliflower could not be easier. Just toss it in oil, your favorite hummus, salt, and pepper. It is one of those non-recipe recipes and I am totally here for it.
You could totally eat the cauliflower plain (I have been known to polish a whole tray) OR you can serve it on top of a kale salad with TAHINI RANCH DRESSING. I swear, you will not regret option two. It is all of my favorite flavors ever together. Like the Spice Girls reunion tour. And dang, I am here for this.
15 minPrep Time
30 minCook Time
45 minTotal Time
5 based on 1 review(s)
- 1 small head cauliflower, chopped into florets
- 1/4 cup favorite hummus (I love the buffalo flavor for this)
- 1.5 tablespoons olive oil or avocado oil
- salt + pepper
- ¼ cup tahini
- ¼ cup fresh lemon juice (from about 1 lemon)
- ¼ cup filtered water
- 1 teaspoon grainy mustard
- 1 teaspoon garlic powder
- ½ teaspoon nutritional yeast
- 1 green onion, finely minced
- 1 sprig of fresh dill, minced
- hot sauce, to taste
- sea salt & ground black pepper, to taste
- 1 bunch lacinto kale, ribs removed and chopped
- 1 avocado, sliced
- 1/2 red onion, thinly sliced
- fresh dill, for sprinkling
- 4 eggs, soft boiled (optional)
Preheat the oven to 425 degrees fahrenheit. Line a baking sheet with a nonstick mat or parchment paper.
Whisk together oil, hummus, salt, and pepper in a large bowl. Toss cauliflower to coat. Spread evenly on baking sheet and bake for 15 minutes. Toss the cauliflower and bake for an additional 15 minutes, until crispy.
While the cauliflower are cooking, whisk together all of the dressing ingredients until combined. Season with salt and pepper, to taste. If the dressing seems too thick, whisk in ~1 teaspoon water until it reaches desired consistency.
Heap bowls with thinly sliced kale. Massage with ~1 teaspoon olive oil and salt, if desired. Top with roasted caulilflower, avocado, red onion, and fresh dill. Drizzle with dressing and top with soft boiled eggs, if using. EAT!