Roast Cauliflower with Chickpeas & Tomatoes
We make this dish as a vegetarian entrée at our restaurant. It’s so delicious and is a real showstopper. It’s important to have some good choices for vegan and vegetarians when they dine with us!
Makes 2 servings
½ cauliflower
8 oz hummus
1 cup chickpeas
1 cup cherry tomatoes
salt
pepper
olive oil
Preheat the oven to 375 degrees F.
Prepare the cauliflower by cutting it in half. Drizzle the cauliflower pieces with olive oil and make sure it’s completely coated. Place it on a baking sheet and sprinkle with a pinch of salt and pepper.
Place two small baking dishes on the counter. Fill one with the chickpeas, and another with the tomatoes. Drizzle each with a little olive oil and toss everything to coat.
Place the cauliflower, chickpeas, and tomatoes in the oven at the same time.
Roast everything for about 25 to 28 minutes, or until the chickpeas and crispy, the tomatoes are softened and the cauliflower is fork tender.
Spread the hummus on the bottom of a serving platter. Layer the crispy chickpeas on top.
Place the cauliflower on top of the chickpeas and top it with the roast tomatoes.
Serve immediately!


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