zataar roasted cauliflower with beetroot hummus

what do you do when you've got a fresh head of cauliflower you've been meaning to use for something fun, and a garden filled with fresh kale and chard just waiting to be harvested? (and if not from your own garden, some that you've just picked up that's just as fresh!) you make this roasted cauliflower dish because its quick, easy to adapt, and intensely flavorful. for us, cauliflower pairs perfectly with flavors of zataar, garlic, lemon, and fresh herbs. so we make a type of hummus to drizzle over the cauliflower. and with beets coming into the summer season, we add those suckers too because the color is irresistible! all plated over sauteed greens and lentils or another grain of your choosing, and you've got yourself a beautiful dinner. 

Recipe (serves four):

  • 1 whole head of cauliflower
  • 1 1/2 tbsp extra virgin olive oil
  • 1 cup chard, shredded
  • 1 cup purple kale, shredded
  • 2 tbsp coconut oil
  • 2 cloves of garlic, minced
  • 2 tbsp zataar
  • 1 tspn sea salt
  • 1 tspn grated ginger
  • 1/2 red onion, chopped
  • 1 cup black beluga lentils

For beetroot hummus:

  • 4-6 roasted beets
  • fresh bunch of parsley
  • fresh bunch of basil
  • 2 cloves of gralic, minced
  • 2 tablespoons zataar
  • 1 tspn salt
  • 1 tspnblack pepper
  • 1/2 cup extra virgin olive oil
  • 1 tbsp lemon juice
  • 3/4 cup cooked chickpeas, drained and rinsed

preheat the oven to 350F.  bring 2 1/2 cups of water to a boil and add in your lentils, letting them simmer for about 10-15 minutes. separate the florets of the caluiflower into small, bite-size pieces, toss in olive oil, zataar, sea salt, and grated ginger until evenly coated. pop the cauliflower into the oven and let roast for about 35 minutes, flipping in between so that they are evenly roasted. meanwhile, cook the minced garlic and red onion with your coconut oil in a pan over medium heat, until lightly brown and smelling fragrant. add the shredded kale and chard, and a little bit more zataar should you desire. let this cook slowly over low to medium heat, until the greens are soft and but not mushy, about 10-12 minutes. add in your lentils and cook on low heat and cook for another 3 minutes or so, ensuring the lentils absorb the flavor from your greens. plate the greens and lentils, and place your roasted cauliflower florets over top.

for the hummus, easy stuff. ensure you've pre-roasted your beets so that they can be blended easily. toss everything into a food processor and process until everything is well blended. if it is looking too thick, add a little bit of water and additional olive oil. this is by no means traditional hummus, but the chickpeas, garlic, and olive oil give off the same flavor notes, so its hard to leave the word 'hummus' out! drizzle the hummus over top of your cauliflower until its covered in that delightful, deep purple color. enjoy!