Enjoy this protein-packed vegan number! Charred cauliflower, crunchy chickpeas on a bed of homemade hummus, served with pickled carrots and cucumber ribbons. Finished off with a scatter of sunflower seeds and fresh mint leaves.
Crunchy Cauliflower Bowl
Crunchy Cauliflower Bowl
with homemade hummus & pickled veggies
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Carrot
- Cauliflower Florets
- Chickpeas
- Cucumber
- Fresh Mint
- Garlic Clove
- Garlic Cloves
- Lemon
- Lemons
- NOMU Spanish Rub
- Pickling Liquid
- Sunflower Seeds
- Tahini
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
CAULI & Chickpeas
Preheat the oven to 200°C. Spread out the cauliflower pieces and ½ the drained Chickpeas on a roasting tray. Coat in oil, ½ the rub (to taste) and seasoning. Roast in the hot oven for 20-25 minutes. At the halfway mark, add the whole, unpeeled garlic clove, and roast for the remaining time. On completion, the garlic should be soft, the cauliflower should be starting to char, and the chickpeas should be crispy.
PICKLED RIBBONS
In a bowl, place the pickling liquid, 2 tbsp of water and some seasoning. Mix until fully combined. Add the Carrot and Cucumber ribbons. Toss until fully combined.
TOASTED SEEDS
Place the sunflower 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.
HUMMUS
Once the roast is cooked, squeeze the flesh of the roasted garlic into a blender. Add the remaining Chickpeas, the tahini, a squeeze of lemon juice, the remaining rub, and 40ml of olive oil. Pulse until smooth. Add a splash of water if it’s too thick for your liking. On completion, add a pinch of lemon zest and seasoning to taste. Drain the pickling liquid from the carrot and cucumber.
FEAST UP!
Make a bed of the homemade hummus. Top with the roasted veggies and side with the pickled ribbons. Garnish with the toasted seeds, picked mint leaves and remaining Lemon wedge. Look at you go, Chef!
CAULI & Chickpeas
Preheat the oven to 200°C. Spread out the cauliflower pieces and ½ the drained Chickpeas on a roasting tray. Coat in oil, ½ the rub (to taste) and seasoning. Roast in the hot oven for 25-30 minutes. At the halfway mark, add the whole, unpeeled garlic cloves, and roast for the remaining time. On completion, the garlic should be soft, the cauliflower should be starting to char, and the chickpeas should be crispy.
PICKLED RIBBONS
In a bowl, place the pickling liquid, 3 tbsp of water and some seasoning. Mix until fully combined. Add the Carrot and Cucumber ribbons. Toss until fully combined.
TOASTED SEEDS
Place the sunflower 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.
HUMMUS
Once the roast is cooked, squeeze the flesh of the roasted garlic into a blender. Add the remaining Chickpeas, the tahini, a squeeze of lemon juice, the remaining rub, and 80ml of olive oil. Pulse until smooth. Add a splash of water if it’s too thick for your liking. On completion, add a pinch of lemon zest and seasoning to taste. Drain the pickling liquid from the carrot and cucumber.
FEAST UP!
Make a bed of the homemade hummus. Top with the roasted veggies and side with the pickled ribbons. Garnish with the toasted seeds, picked mint leaves and remaining Lemon wedge. Look at you go, Chef!
CAULI & Chickpeas
Preheat the oven to 200°C. Spread out the cauliflower pieces and ½ the drained Chickpeas on a roasting tray. Coat in oil, ½ the rub (to taste) and seasoning. Roast in the hot oven for 30-35 minutes. At the halfway mark, add the whole, unpeeled garlic cloves, and roast for the remaining time. On completion, the garlic should be soft, the cauliflower should be starting to char, and the chickpeas should be crispy.
PICKLED RIBBONS
In a bowl, place the pickling liquid, 4 tbsp of water and some seasoning. Mix until fully combined. Add the Carrot and Cucumber ribbons. Toss until fully combined.
TOASTED SEEDS
Place the sunflower 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.
HUMMUS
Once the roast is cooked, squeeze the flesh of the roasted garlic into a blender. Add the remaining Chickpeas, the tahini, a squeeze of lemon juice, the remaining rub, and 120ml of olive oil. Pulse until smooth. Add a splash of water if it’s too thick for your liking. On completion, add a pinch of lemon zest and seasoning to taste. Drain the pickling liquid from the carrot and cucumber.
FEAST UP!
Make a bed of the homemade hummus. Top with the roasted veggies and side with the pickled ribbons. Garnish with the toasted seeds, picked mint leaves and remaining Lemon wedge. Look at you go, Chef!
CAULI & Chickpeas
Preheat the oven to 200°C. Spread out the cauliflower pieces and ½ the drained Chickpeas on a roasting tray. Coat in oil, ½ the rub (to taste) and seasoning. Roast in the hot oven for 30-35 minutes. At the halfway mark, add the whole, unpeeled garlic cloves, and roast for the remaining time. On completion, the garlic should be soft, the cauliflower should be starting to char, and the chickpeas should be crispy.
PICKLED RIBBONS
In a bowl, place the pickling liquid, 5 tbsp of water and some seasoning. Mix until fully combined. Add the Carrot and Cucumber ribbons. Toss until fully combined.
TOASTED SEEDS
Place the sunflower 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.
HUMMUS
Once the roast is cooked, squeeze the flesh of the roasted garlic into a blender. Add the remaining Chickpeas, the tahini, a squeeze of lemon juice, the remaining rub, and 160ml of olive oil. Pulse until smooth. Add a splash of water if it’s too thick for your liking. On completion, add a pinch of lemon zest and seasoning to taste. Drain the pickling liquid from the carrot and cucumber.
FEAST UP!
Make a bed of the homemade hummus. Top with the roasted veggies and side with the pickled ribbons. Garnish with the toasted seeds, picked mint leaves and remaining Lemon wedge. Look at you go, Chef!
Frequently Asked Questions
What is the preparation time for Crunchy Cauliflower Bowl?
The preparation time for Crunchy Cauliflower Bowl with homemade hummus & pickled veggies is between 15 and 30 minutes.
What is the total time required to make Crunchy Cauliflower Bowl with homemade hummus & pickled veggies?
The total time required to make Crunchy Cauliflower Bowl with homemade hummus & pickled veggies is between 35 and 55 minutes.
How many servings does Crunchy Cauliflower Bowl provide?
4 servings
What are the main ingredients in Crunchy Cauliflower Bowl?
Carrot, Cauliflower Florets, Chickpeas, Cucumber, Fresh Mint, Garlic Clove, Garlic Cloves, Lemon, Lemons, NOMU Spanish Rub, Pickling Liquid, Sunflower Seeds, Tahini
What is the nutritional information of Crunchy Cauliflower Bowl?
Calories: 771, Carbs: 99 grams, Fat: grams, Protein: 33.4 grams, Sugar: 29.3 grams, Salt: 916 grams
How do I prepare Crunchy Cauliflower Bowl?
TOASTED SEEDS: Place the sunflower 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. PICKLED RIBBONS: In a bowl, place the pickling liquid, 3 tbsp of water and some seasoning. Mix until fully combined. Add the carrot and cucumber ribbons. Toss until fully combined. HUMMUS: Once the roast is cooked, squeeze the flesh of the roasted garlic into a blender. Add the remaining chickpeas, the tahini, a squeeze of lemon juice, the remaining rub, and 80ml of olive oil. Pulse until smooth. Add a splash of water if it’s too thick for your liking. On completion, add a pinch of lemon zest and seasoning to taste. Drain the pickling liquid from the carrot and cucumber. FEAST UP!: Make a bed of the homemade hummus. Top with the roasted veggies and side with the pickled ribbons. Garnish with the toasted seeds, picked mint leaves and remaining lemon wedge. Look at you go, Chef! CAULI & CHICKPEAS: Preheat the oven to 200°C. Spread out the cauliflower pieces and ½ the drained chickpeas on a roasting tray. Coat in oil, ½ the rub (to taste) and seasoning. Roast in the hot oven for 25-30 minutes. At the halfway mark, add the whole, unpeeled garlic cloves, and roast for the remaining time. On completion, the garlic should be soft, the cauliflower should be starting to char, and the chickpeas should be crispy.
What should be prepared from my kitchen to make Crunchy Cauliflower Bowl?
Carrot, Cauliflower Florets, Chickpeas, Cucumber, Fresh Mint, Garlic Clove, Garlic Cloves, Lemon, Lemons, NOMU Spanish Rub, Pickling Liquid, Sunflower Seeds, Tahini
How many calories does Crunchy Cauliflower Bowl have?
771 calories
How much fat content does Crunchy Cauliflower Bowl have?
grams
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