Fine Vegetable Cuisine

Roasted Cauliflower with Hummus

5
Average: 5 (4 votes)
(4 votes)
Roasted cauliflower with hummus

Roasted cauliflower with hummus - Packed with Flavor!

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Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
435
calories
Calories

Healthy, because

Even smarter

Nutritional values

Cauliflower equips the body with numerous minerals. In addition, there is immune-boosting vitamin C, which is important for collagen production.

As a side dish to the roasted cauliflower with hummus, pita bread is perfect - dinner is on the table in just 20 minutes.

1 serving contains
(Percentage of daily recommendation)
Calorie435 cal.(21 %)
Protein18 g(18 %)
Fat27 g(23 %)
Carbohydrates29 g(19 %)
Sugar added0 g(0 %)
Roughage14 g(47 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E5.8 mg(48 %)
Vitamin K98.6 μg(164 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.4 mg(36 %)
Niacin6.9 mg(58 %)
Vitamin B₆0.6 mg(43 %)
Folate108 μg(36 %)
Pantothenic acid2.8 mg(47 %)
Biotin10.3 μg(23 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C138 mg(145 %)
Potassium850 mg(21 %)
Calcium173 mg(17 %)
Magnesium112 mg(37 %)
Iron4.8 mg(32 %)
Iodine7 μg(4 %)
Zinc2.8 mg(35 %)
Saturated fatty acids3.8 g
Uric acid297 mg
Cholesterol0 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
1 tsp cumin seeds
1 tsp ground cilantro
1 Cauliflower
5 Tbsps olive oil
salt
peppers
14 ozs chickpeas (can; drained weight)
2 Tbsps Tahini
4 Tbsps lemon juice
1 garlic clove
1 handful Fresh herbs
4 Tbsps Shelled pistachio
2 Tbsps Pomegranate seed
How healthy are the main ingredients?
chickpeasolive oilCauliflowerCauliflowersaltgarlic clove
Preparation

Kitchen utensils

1 Mortar, 1 Blender

Preparation steps

1.

Coarsely pound cumin in a mortar and mix with coriander. Clean cauliflower, leaving some leaves on, and wash. Place cabbage in a roasting pan, brush with 1 tablespoon olive oil, sprinkle spices on top, and season with salt and pepper. Add about 12 ounces of water, cover with lid and bake in a preheated oven at 180 °C / 350 °F for about 40 minutes.

2.

Meanwhile, put chickpeas and tahini in a blender with 2 tablespoons lemon juice. Peel the garlic, quarter it, add it and puree everything with 2 tbsp. warm water until creamy. Season with salt and pepper. Transfer hummus and clean mixing bowl.

3.

Select herbs, wash, shake dry, pluck leaves; put some aside for decoration. Blend the rest with the remaining oil, lemon juice and 2 tablespoons pistachios in a blender, adding a little water if necessary. Season dressing with salt and pepper.

4.

Spread hummus on a platter. Arrange cauliflower in the center. Spread herb dressing, remaining herbs, pistachios and pomegranate seeds on top.

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