Crisp roast cauliflower and Danish-style feta atop a pool of homemade turmeric and butter bean hummus, decorated with sesame seeds, tangy jalapeño relish, and fresh leaves. Ready in minutes and scooped up in a toasty wrap!
Cauli & Creamy Feta Mezze
Cauli & Creamy Feta Mezze
with easy-peasy butter bean hummus & a gluten-free charcoal wrap
Hands on Time: 15 - 25 minutes
Overall Time: 35 - 45 minutes
Ingredients:
- Butter Beans
- Cauliflower Florets
- Danish-style Feta
- Fresh Chilli
- Fresh Mint
- Garlic Clove
- Gluten-Free Charcoal Wrap
- Green Leaves
- Jalapeño Relish
- Turmeric Powder
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
- Butter (optional)
CRISP THE CAULI
Preheat the oven to 200°C. Spread out the cauliflower pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes until cooked through and becoming crispy, shifting halfway.
GOLDEN HUMMUS
Place a small pot over a medium-high heat with a drizzle of oil or knob of butter. Add in the grated garlic and sauté for 1-2 minutes until fragrant. Stir in the drained butter beans and 60ml of water. Bring to a simmer and cook for 3-4 minutes, stirring occasionally. Remove from the heat on completion and stir through the turmeric. Transfer to a blender or food processor and blend until a thick hummus. If too thick, gradually mix in water in small increments. Season, return to the pot, and cover with a lid. Set aside to keep warm until serving.
MIGHTY SEEDS & GREENS
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Toss a drizzle of oil and some seasoning through the rinsed green leaves.
DETOXIFYING WRAP
When the cauliflower has 5 minutes remaining, return the pan to a medium-high heat. When hot, dry toast the wrap for about 30 seconds per side until warmed through. Remove from the pan on completion and cut into quarters.
PILE IT UP!
Generously smear the golden hummus on one side of a plate and top with the crispy cauli. Dollop over the jalapeño relish and crumble over the drained feta. Garnish with the toasted sesame seeds, the sliced mint, and the sliced chilli to taste. Side with the dressed leaves and the toasted wrap quarters to bring it all together. Delish!
Cauliflower Florets - 200g
Garlic Clove - 1
Butter Beans - 120g
Turmeric Powder - 1,25ml
White Sesame Seeds - 5ml
Green Leaves - 20g
Gluten-Free Charcoal Wrap - 1
Jalapeño Relish - 15ml
Danish-Style Feta - 25g
Fresh Mint - 3g
Fresh Chilli - 1
CRISP THE CAULI
Preheat the oven to 200°C. Spread out the cauliflower pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and becoming crispy, shifting halfway.
GOLDEN HUMMUS
Place a small pot over a medium-high heat with a drizzle of oil or knob of butter. Add in the grated garlic and sauté for 2-3 minutes until fragrant. Stir in the drained butter beans and 100ml of water. Bring to a simmer and cook for 4-5 minutes, stirring occasionally. Remove from the heat on completion and stir through the turmeric. Transfer to a blender or food processor and blend until a thick hummus. If too thick, gradually mix in water in small increments. Season, return to the pot, and cover with a lid. Set aside to keep warm until serving.
MIGHTY SEEDS & GREENS
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Toss a drizzle of oil and some seasoning through the rinsed green leaves.
DETOXIFYING WRAPS
When the cauliflower has 5 minutes remaining, return the pan to a medium-high heat. When hot, dry toast the wraps one at a time for about 30 seconds per side until warmed through. On completion, cut each one into quarters.
PILE IT UP!
Generously smear the golden hummus on one side of a plate and top with the crispy cauli. Dollop over the jalapeño relish and crumble over the drained feta. Garnish with the toasted sesame seeds, the sliced mint, and the sliced chilli to taste. Side with the dressed leaves and the toasted wrap quarters to bring it all together. Delish!
Cauliflower Florets - 400g
Garlic Clove - 2
Butter Beans - 240g
Turmeric Powder - 2,5ml
White Sesame Seeds - 10ml
Green Leaves - 40g
Gluten-Free Charcoal Wrap - 2
Jalapeño Relish - 30ml
Danish-Style Feta - 50g
Fresh Mint - 5g
Fresh Chilli - 1
CRISP THE CAULI
Preheat the oven to 200°C. Spread out the cauliflower pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and becoming crispy, shifting halfway.
GOLDEN HUMMUS
Place a small pot over a medium-high heat with a drizzle of oil or knob of butter. Add in the grated garlic and sauté for 2-3 minutes until fragrant. Stir in the drained butter beans and 100ml of water. Bring to a simmer and cook for 4-5 minutes, stirring occasionally. Remove from the heat on completion and stir through the turmeric. Transfer to a blender or food processor and blend until a thick hummus. If too thick, gradually mix in water in small increments. Season, return to the pot, and cover with a lid. Set aside to keep warm until serving.
MIGHTY SEEDS & GREENS
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Toss a drizzle of oil and some seasoning through the rinsed green leaves.
DETOXIFYING WRAPS
When the cauliflower has 5 minutes remaining, return the pan to a medium-high heat. When hot, dry toast the wraps one at a time for about 30 seconds per side until warmed through. On completion, cut each one into quarters.
PILE IT UP!
Generously smear the golden hummus on one side of a plate and top with the crispy cauli. Dollop over the jalapeño relish and crumble over the drained feta. Garnish with the toasted sesame seeds, the sliced mint, and the sliced chilli to taste. Side with the dressed leaves and the toasted wrap quarters to bring it all together. Delish!
Cauliflower Florets - 400g
Garlic Clove - 2
Butter Beans - 240g
Turmeric Powder - 2,5ml
White Sesame Seeds - 10ml
Green Leaves - 40g
Gluten-Free Charcoal Wrap - 2
Jalapeño Relish - 30ml
Danish-Style Feta - 50g
Fresh Mint - 5g
Fresh Chilli - 1
CRISP THE CAULI
Preheat the oven to 200°C. Spread out the cauliflower pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway.
GOLDEN HUMMUS
Place a small pot over a medium-high heat with a drizzle of oil or knob of butter. Add in the grated garlic and sauté for 2-3 minutes until fragrant. Stir in the drained butter beans and 150ml of water. Bring to a simmer and cook for 5-6 minutes, stirring occasionally. Remove from the heat on completion and stir through the turmeric. Transfer to a blender or food processor and blend until a thick hummus. If too thick, gradually mix in water in small increments. Season, return to the pot, and cover with a lid. Set aside to keep warm until serving.
MIGHTY SEEDS & GREENS
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Toss a drizzle of oil and some seasoning through the rinsed green leaves.
DETOXIFYING WRAPS
When the cauliflower has 5 minutes remaining, return the pan to a medium-high heat. When hot, dry toast the wraps one at a time for about 30 seconds per side until warmed through. Stack the heated ones on a plate as you go to keep warm. On completion, cut each one into quarters.
PILE IT UP!
Generously smear the golden hummus on one side of a plate and top with the crispy cauli. Dollop over the jalapeño relish and crumble over the drained feta. Garnish with the toasted sesame seeds, the sliced mint, and the sliced chilli to taste. Side with the dressed leaves and the toasted wrap quarters to bring it all together. Delish!
Cauliflower Florets - 800g
Garlic Clove - 3
Butter Beans - 480g
Turmeric Powder - 5ml
White Sesame Seeds - 20ml
Green Leaves - 80g
Gluten-Free Charcoal Wrap - 4
Jalapeño Relish - 60ml
Danish-Style Feta - 100g
Fresh Mint - 10g
Fresh Chilli - 2
Frequently Asked Questions
What is the preparation time for Cauli & Creamy Feta Mezze?
The preparation time for Cauli & Creamy Feta Mezze with easy-peasy butter bean hummus & a gluten-free charcoal wrap is between 15 and 25 minutes.
What is the total time required to make Cauli & Creamy Feta Mezze with easy-peasy butter bean hummus & a gluten-free charcoal wrap?
The total time required to make Cauli & Creamy Feta Mezze with easy-peasy butter bean hummus & a gluten-free charcoal wrap is between 35 and 45 minutes.
How many servings does Cauli & Creamy Feta Mezze provide?
4 servings
What are the main ingredients in Cauli & Creamy Feta Mezze?
Butter Beans, Cauliflower Florets, Danish-style Feta, Fresh Chilli, Fresh Mint, Garlic Clove, Gluten-Free Charcoal Wrap, Green Leaves, Jalapeño Relish, Turmeric Powder, White Sesame Seeds
What is the nutritional information of Cauli & Creamy Feta Mezze?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Cauli & Creamy Feta Mezze?
DETOXIFYING WRAPS: When the cauliflower has 5 minutes remaining, return the pan to a medium-high heat. When hot, dry toast the wraps one at a time for about 30 seconds per side until warmed through. On completion, cut each one into quarters. CRISP THE CAULI: Preheat the oven to 200°C. Spread out the cauliflower pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and becoming crispy, shifting halfway. GOLDEN HUMMUS: Place a small pot over a medium-high heat with a drizzle of oil or knob of butter. Add in the grated garlic and sauté for 2-3 minutes until fragrant. Stir in the drained butter beans and 100ml of water. Bring to a simmer and cook for 4-5 minutes, stirring occasionally. Remove from the heat on completion and stir through the turmeric. Transfer to a blender or food processor and blend until a thick hummus. If too thick, gradually mix in water in small increments. Season, return to the pot, and cover with a lid. Set aside to keep warm until serving. MIGHTY SEEDS & GREENS: Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Toss a drizzle of oil and some seasoning through the rinsed green leaves. PILE IT UP!: Generously smear the golden hummus on one side of a plate and top with the crispy cauli. Dollop over the jalapeño relish and crumble over the drained feta. Garnish with the toasted sesame seeds, the sliced mint, and the sliced chilli to taste. Side with the dressed leaves and the toasted wrap quarters to bring it all together. Delish!
What should be prepared from my kitchen to make Cauli & Creamy Feta Mezze?
Butter Beans, Cauliflower Florets, Danish-style Feta, Fresh Chilli, Fresh Mint, Garlic Clove, Gluten-Free Charcoal Wrap, Green Leaves, Jalapeño Relish, Turmeric Powder, White Sesame Seeds
How many calories does Cauli & Creamy Feta Mezze have?
calories
How much fat content does Cauli & Creamy Feta Mezze have?
grams
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