Curry Roasted Broccoli and Cauliflower with Hummus
Fast forward about twenty years to a small farmer’s market in the Midwest, where I found myself looking at a mound of freshly picked cauliflower. It resembled a beautiful vegetable bouquet. Attempts to recall the last time I tasted cauliflower drew nothing but a distant memory, so I decided to leave the past behind and see if I could find a redeeming way to eat cauliflower.
1 head of Broccoli, washed and separated into florets
1 head of Cauliflower, washed and separated into florets
4-6 Tablespoons Olive Oil
Pre-heat an oven to 400 degrees with a rack in the middle.
Line two large rimmed cookie sheets with foil. Evenly divide the broccoli and cauliflower florets between the two cookie sheets. Drizzle olive oil over the top of the vegetables. Use your hands to toss the vegetables in the oil, making sure all sides are well coated. Generously sprinkle salt, pepper, garlic powder, and curry seasoning over the top of the vegetables. Use your hands to toss again, making sure all sides are coated. Place the cookie sheets in the oven and bake for 20-30 minutes, until the florets have a light golden brown color. Remove sheets from the oven and let cool for 5 minutes. Serve alongside a big bowl of hummus.
1 14oz can Chickpeas, rinsed and drained
4-5 Tablespoons Tahini
5 Tablespoons Water
4 cloves Garlic, minced
1/2 Lemon, juiced
1 teaspoon Salt
1/2 teaspoon Pepper
Smoked paprika (to taste)
Place chickpeas, tahini, water, garlic, lemon juice, salt, and pepper into a food processor. Pulse to combine ingredients and then process until smooth and fluffy. Transfer hummus to a bowl, and drizzle olive oil over the top. Dust with smoked paprika to taste (start small this stuff is strong!). Serve with curry roasted cauliflower and broccoli.