Buddha Bowls guys. My new love. My husband is totally oblivious to this concept of bowls even if he sees them at the places we eat at. He is not usually the type that would go for the bowls – so when I made this Roasted Cauliflower & Hummus bowl over the weekend, he was slightly skeptical but at first but pleasantly surprised when he tasted it.
He is not the kind of person that would eat cauliflower, but trust me – all you cauliflower haters or on-the-fencers; when you roast cauliflower it tastes like another vegetable altogether. And combine that with garlicky hummus, roasted baby potatoes, pickled red cabbage and a nice drizzle of fresh garlic yogurt is a dream meal, in your hands, from your kitchen.
- Cauliflower – small florets, 1 cup
- Baby potatoes – 8-9, boiled in salted water
- Chickpeas – soaked overnight and boiled, 1 bowl
- Purple Cabbage – shredded, 1 cup
- Hummus – 2 Cups
- Tomato – roughly chopped, 1
- Fresh yoghurt – whipped, 1 cup
- Garlic – 5 large cloves
- Lemon – juice of, 1
- Flat Parsley – chopped, handful (I didn’t have flat so I have used curly parsley. But feel free to use coriander or mint if you have that available. Just make sure it is fresh)
- Za’atar and sumac – 1/2 tsp each (if you don’t have access to these spice powders, use cumin powder and some dried oregano seasoning)
- Paprika or red chili powder – 1/2 tsp
- Olive Oil – 2 tbsp
- Whole Wheat Pita – 2, warmed
Toss your cauliflower florets with1 tbsp of olive oil, salt, pepper, za’atar and sumac powder (or the substitutes mentioned in the ingredient list) and make sure everything is coated well. If you have an oven, roast them at 200 degrees C in a preheated oven for about 20 minutes. If not, you can roast them in a flat pan with some more olive oil until you see a bit of charring.
Similarly, roast your boiled baby potatoes after seasoning them with salt and pepper. Get them nice a crispy on the outside. You will see the colour changing. Once they are done, smash them with the back of your hand or a flat spoon. Make sure you don’t press down too hard and they don’t turn into mush.
Follow this recipe for hummus. You can make this ahead and store it in an airtight container in the fridge for 2-3 days.
Prepare the shredded cabbage by putting it in a bowl, with salt, pepper, chopped parsley or coriander/mint and juice of more than half a lemon. Put aside for 20-30 min for all flavours to come together.
In a small cup, take the thick yoghurt and whip it well. Add salt, 1 grated garlic, a 1/2 tsp of lemon juice.
Now, we are ready to assemble our Roasted Cauliflower & Hummus Bowl bowl. Spread your hummus in a swirly pattern. Top with the roasted cauliflower and the smashed baby potatoes along with the chopped tomatoes and the shredded cabbage. If you like, you can also add some boiled chickpeas for texture. Now garnish with the yogurt dressing and chopped parsley. You are ready to serve the bowl with warm pita slices.
Obviously you can make this your own by adding what you love or removing what you don’t – it is all about your personal touches and adding your favourite flavours to the dish.
Different proteins, veggies, toppings, herbs, dressings? The possibilities are endless. Let me know in the comments!