Roasted Cauliflower Hummus Bowls

Ingredients:

For the Roasted Cauliflower:

• 1 large head of cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Hummus:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup tahini
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 2-3 tablespoons water (as needed for desired consistency)

For the Bowls:

• 2 cups cooked quinoa or couscous
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese, crumbled (optional)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. Roast the Cauliflower:
   • Preheat your oven to 400°F (200°C).
   • In a large bowl, toss the cauliflower florets with olive oil, ground cumin, paprika, garlic powder, salt, and black pepper until well coated.
   • Spread the cauliflower evenly on a baking sheet lined with parchment paper.
   • Roast in the preheated oven for 25-30 minutes, or until the cauliflower is tender and golden brown, tossing halfway through cooking.
2. Prepare the Hummus:
   • In a food processor, combine the chickpeas, tahini, olive oil, lemon juice, minced garlic, ground cumin, and salt.
   • Blend until smooth, adding water as needed to achieve your desired consistency.
   • Adjust seasoning to taste.
3. Assemble the Bowls:
   • Divide the cooked quinoa or couscous among four bowls.
   • Top each bowl with a generous scoop of hummus.
   • Add roasted cauliflower, cherry tomatoes, diced cucumber, and thinly sliced red onion.
   • Sprinkle with chopped fresh parsley and crumbled feta cheese (if using).
4. Dress the Bowls:
   • In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
   • Drizzle the dressing over the assembled bowls.
5. Serve:
   • Serve the bowls immediately, or refrigerate for up to 2 days for a quick and healthy meal.

Enjoy your flavorful and nutritious Roasted Cauliflower Hummus Bowls!