Some days I make crispy roasted cauliflower hummus with pine nuts because I want something creamy and garlicky homemade, and special. It starts with roasted cauliflower blended into smooth hummus, then gets topped with more cauliflower straight from the oven and a handful of toasted pine nuts. The mix of textures, creamy, crisp, and nutty, makes it hard to stop eating.
Why I Love This
Roasting the cauliflower gives the hummus that deep, almost sweet flavor you only get from the oven, and honestly it’s so simple, it’s a set it and forget it while it roasts. The toasted pine nuts and warm olive oil with spices, and fresh garlic, on top pull it all together.
I love how this recipe turns something simple into a snack or small dinner that feels complete, especially with warm pita and a few vegetables on the table. You can even save it for leftovers, because it’s even better the next day.
Ingredients
Cauliflower
- A head of cauliflower, cut into small florets
- Olive oil for roasting
- Garlic powder, onion powder, za’atar, smoked paprika, salt, and black pepper
Spiced Oil
- Extra virgin olive oil
- Roasted pine nuts
- Freshly grated garlic
- Chopped parsley
- Za’atar, smoked paprika, and a pinch of salt
To Serve
- Hummus
- Extra roasted pine nuts for garnish, optional
(see quantities and measurements in recipe card below)
Instructions
Start with the cauliflower. Rinse the cauliflower, and cut it into small florets and place them on a baking sheet. Drizzle lightly with olive oil, spices, salt and pepper and toss until coated. Spread them out so they roast evenly.
Roast then toss and roast a bit longer until the edges are golden and crisp.
While the cauliflower roasts, make the spiced oil. Add the pine nuts to a small pot and toast them over medium heat, stirring often, until golden and fragrant. Once they are toasted, pour in the olive oil right into the same pot and warm it just until it begins to bubble.
In a heat-safe bowl, combine the grated garlic, chopped parsley, za’atar, smoked paprika, and a pinch of salt. Carefully pour the hot oil and pine nuts over the mixture. You will hear it sizzle, which means the spices and garlic are blooming. Stir gently and set aside while the cauliflower finishes roasting.
To serve, spread a thick layer of hummus on a plate. Spoon some of the warm spiced oil over the hummus so it pools slightly around the edges. Pile the hot roasted cauliflower on top and finish with a few extra roasted pine nuts if you would like.
Top Tips
Toast the pine nuts first, then add the olive oil right to the same pot so it picks up their nutty flavor
Pour the hot oil over the parsley and spices to wake them up and deepen the aroma
Season the cauliflower well before roasting so it gets flavorful and crisp
Always serve it right away so the cauliflower stays crisp against the creamy hummus
Any leftover oil can be saved in a jar and used on vegetables, eggs, or bread
Crispy Roasted Cauliflower and Pine Nut Hummus
This roasted cauliflower hummus is blended with creamy chickpeas and tahini, then topped with crispy roasted cauliflower and toasted pine nuts. Simple to make, rich in flavor, and perfect to share.
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1 Sheet-Pan
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1 Wooden Cutting Board
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1 Knife
Cauliflower
- 1 head cauliflower cut into small florets
- 3 tbsp olive oil
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp za’atar
- 1 tsp smoked paprika
- Salt and freshly cracked black pepper to taste
Spiced Oil
- ¼ cup extra virgin olive oil
- 1 tbsp roasted pine nuts
- 1 freshly grated garlic clove
- Handful of chopped parsley
- 1 tsp za’atar
- ½ tsp smoked paprika
- Pinch of salt
To Serve
- Hummus
- Extra roasted pine nuts optional
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Preheat oven to 425°F and line a baking sheet
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Cut cauliflower into small florets and place them in a large bowl. Add olive oil, garlic powder, onion powder, za’atar, smoked paprika, salt, and black pepper. Toss until evenly coated. Spread the florets out on the baking sheet without overcrowding.
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Roast for 25 minutes, then toss and continue roasting until the cauliflower is golden and crisp on the edges.
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While the cauliflower roasts, make the spiced oil. Add pine nuts to a small pot and toast over medium heat until golden and fragrant. Pour in the olive oil and warm until it just begins to bubble.
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In a heat-safe bowl, combine grated garlic, chopped parsley, za’atar, smoked paprika, and a pinch of salt. Carefully pour the hot oil and toasted pine nuts over the mixture. Stir and let sit while the cauliflower finishes roasting.
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To serve, spread a layer of hummus on a plate. Spoon some of the warm spiced oil and pine nuts over the hummus. Pile the hot, crispy cauliflower on top and finish with a few extra roasted pine nuts if desired.
Top Tips
- Toast the pine nuts first, then add the olive oil right to the same pot so it picks up their nutty flavor
- Pour the hot oil over the parsley and spices to wake them up and deepen the aroma
- Season the cauliflower well before roasting so it gets flavorful and crisp
- Always serve it right away so the cauliflower stays crisp against the creamy hummus
- Any leftover oil can be saved in a jar and used on vegetables, eggs, or bread
