Crispy Baked Cauliflower on a bed of smooth garlicky hummus, all topped with juicy jewelled pomegranate seeds and chopped parsley. An elegant dish that is unbelievably easy and quick to make.
Another Roasted Cauliflower recipe? Sort of. Roasted Cauliflower is our preferred cooking method of cauliflower as it appeals to all five family members so it makes sense that we’ve played around with how we serve it to keep it fresh.
As it can get a bit boring and this Crispy Baked Cauliflower with Hummus is our easy and quick way to spice things up (but without being S-P-I-C-Y because … kids).
The first time I made this it was as a side dish for a dinner party and I decided to do it for the ease of preparation and the fact that I could roast the the cauliflower ahead of time and simply reheat in the oven quickly before serving.
I’ve made it a few more times but some times my girls and I have it with pita slices and call it dinner. Or I serve it with sliced baguette for an informal grab and go appetizer.
The choice of hummus is important here. It’s half the recipe making it a deciding factor on which one you choose. Our favourite by a mile is this Lemon Basil Hummus followed by this store bought Basil & Garlic Hummus (not sponsored, just letting you know what my kids like best).
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How long to roast cauliflower at 400° F?
At a fully preheated oven of 400°F, cauliflower cut into bite-sized pieces should take 17-20 minutes. At this mark it will have some golden brown areas and some dark or charred brown pieces on it.
If you have the option of using the convection setting on your oven, it will result in a crispier cauliflower.
Variations / Substitutions for this Crispy Baked Cauliflower:
- Replace classic hummus with pesto or truffled flavoured hummus, or if you want to go really wild with Baba Ganoush.
- A excellent substitute for the parsley is cilantro, chives or mint. Sometimes I like a mix of all the delicate herbs and will use them here if I have some lingering stems in the fridge or garden.
- Cauliflower: there is no substitute here.
- Add chickpeas to bake with the cauliflower for more protein if making this a complete meal.
- Pomegranate seeds can be skipped entirely. They’re stunning and add some nice texture to the dish but aren’t 100% required. Toasted Pine Nuts or Toasted Sesame Seeds would work wonderfully here too.
More Cauliflower focused recipes we love:
- Cauliflower Alfredo – make the silkiest Alfredo ever with this Cauliflower Alfredo Sauce.
- One Pan Tenderloin with Sweet Potatoes and Cauliflower – an epically delicious one pan meal.
- Kung Pao Cauliflower – a fun spin on cauliflower that can be tossed on top of rice and if you bake a some chopped chicken with it a complete wholesome meal. Skip the chili garlic paste if your kiddos are spice intolerant like mine.
- Cauliflower Mac and Cheese – veg heavy Mac and Cheese!! A great family meal.
Crispy Baked Cauliflower on a bed of smooth garlicky hummus, all topped with juicy jewelled pomegranate seeds and chopped parsley.
- 1 medium cauliflower cut into bite-sized pieces
- 2 tsp olive oil
- 1 clove garlic peeled
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1 cup prepared hummus
- 1/4 cup pomegranate seeds
- 1 tbsp finely chopped fresh parsley leaves
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Preheat oven to 425°F (use convection setting if you have the option) and line a baking sheet with parchment paper.
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Place olive oil in a large bowl and finely mince or grate garlic into olive oil. Add cauliflower pieces and toss. Place on lined baking sheet and sprinkle with salt and pepper.
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Place cauliflower in oven for 15-20 minutes or until cauliflower is golden brown with dark brown tips.
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While cauliflower is baking, spread prepared or store-bought hummus onto a dinner plate.
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When cauliflower is done baking, place on top of hummus and scatter with parsley and pomegranate (if using).
Enjoy! xo
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