Roasted Cauliflower with Hummus
Roasted cauliflower with hummus - Packed with Flavor!
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.
(Percentage of daily recommendation)
| Calorie | 435 cal. | (21 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14 g | (47 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 98.6 μg | (164 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 138 mg | (145 %) | ||
| Potassium | 850 mg | (21 %) | ||
| Calcium | 173 mg | (17 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 297 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Ingredients
- 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
Kitchen utensils
Preparation steps
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.
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.
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.
Spread hummus on a platter. Arrange cauliflower in the center. Spread herb dressing, remaining herbs, pistachios and pomegranate seeds on top.
