Roasted Cauliflower w/ Hummus + Salsa Verde
4 People
191 Cals
Roasted Cauliflower w/ Hummus + Salsa Verde
4 People
191 Cals
About the recipe
My Roasted Cauliflower with Lemon, Parsley & Mint Salsa Verde is one of those dishes that quietly steals the show. Golden, caramelised cauliflower roasted until sweet and nutty, paired with creamy hummus and tangy Greek yoghurt, then finished with a bright, herby salsa verde that lifts the whole plate. It’s generous, nourishing and deeply satisfying — the kind of dish you make once and then keep coming back to.From a health perspective, this recipe ticks so many boxes. Cauliflower is rich in fibre and antioxidants to support gut health and natural detoxification.The combination of hummus and yoghurt adds protein for satiety and blood sugar balance, making this a beautiful option for a light lunch or nourishing dinner. The herbs, lemon and capers bring digestive benefits and anti-inflammatory compounds.Chef’s note: this is the kind of dish I love serving family-style — relaxed, abundant and layered with flavour. It’s endlessly adaptable too. Add feta for saltiness, pomegranate for brightness, or pistachios and pine nuts for crunch. Serve it warm or at room temperature, pile it onto a platter, drizzle generously with salsa verde and let everyone dig in. Simple ingredients, treated well — that’s where the magic always is.
Nutrition Per Serving
191
Calories
6g
Fat
2g
Saturates
13g
Sugars
763mg
Salt
10g
Protein
28g
Carbs
7g
Fibre
Ingredients
- 1 cauliflower cut into florets
- 1 brown onion sliced
- Juice from 1/2 lemon
PICKLED RED ONION
- 1 red onion sliced
- 1 lemon juiced
- 1/2 tsp sea salt
TO ASSEMBLE
- 120 g hummus
- 120 g Greek yoghurt
- 2 tablespoons capers
- 2 spring onions sliced
- 30 g feta crumbled, optional
- 2 tablespoons dried cranberries you can also use pomegrante, apricot etc
- 1 tablespoons pistachio or pine nuts
- 60 ml lemon parsley mint salsa verde see recipe
Method
- HEAT oven to 200°C fan forced.
- TOSS cauliflower and brown onion with olive oil, a squeeze of lemon and salt.
- ROAST in the oven for 45 mins until golden, turning them over a few times during the cooking.
- MEANWHILE, pickle the red onion by mixing the sliced red onion, lemon juice and salt into a bowl. Marinate for 15 minutes.
- DOLLOP hummus and yoghurt onto a serving platter.
- TOP with the roasted cauliflower, picked red onion, capers, spring onion, salsa verde, cranberries and other embellishments you desire.
- SERVE and enjoy.
Notes & Inspiration
This dish can be enjoyed warm straight from the oven or cold the next day. The flavours deepen as it sits, making it perfect for make-ahead meals and entertaining.
Enjoy as a generous meal for two to four people. Serve with quinoa or leafy greens.
Boost protein by adding organic roast or grilled chicken, hard-boiled eggs, or even chickpeas for a plant-based option.
Spoon everything over a base of leafy greens, quinoa or lentils, then finish with extra salsa verde and a squeeze of lemon.
No cranberries? Try pomegranate jewels, chopped dried apricots, or currants for a little sweetness. Pistachios, pine nuts or almonds all work beautifully for crunch.
Chef’s touch: Don’t be shy with the salsa verde — a generous drizzle brings freshness, balance and that restaurant-style finish that makes simple food shine.
