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Roasted Cauliflower with Hummus, Olives and Feta

Roasted Cauliflower with Hummus, Olives and Feta is inspired by a Nordstrom Cafe appetizer. There is a richness from the roasted cauliflower, a briney bite from the olives and it all comes together with this creamy hummus. Topped with tangy feta and some herbs or microgreens. And it works perfectly as a meal, a side dish, lunch or even an app!
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  • 1 large head of cauliflower or 2 small!
  • 2 garlic cloves minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon crushed red pepper
  • 3 tablespoons olive oil
  • 1/2 cup kalamata olives pitted and sliced
  • 1/4 cup feta cheese
  • 1 handful of fresh herbs or microgreens


  • 1 25-ounce cans chickpeas, drained and rinsed
  • 1 cup tahini paste
  • 2 garlic cloves minced
  • 1/2 lemon juiced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 to 5 tablespoons ice water
  • 3 tablespoons olive oil + more for drizzling
  • fresh herbs for topping


  • Preheat the oven to 425 degrees F.
  • Slice the cauliflower head into large pieces or simply break it into florets. Place it on a baking sheet.  Sprinkle the minced garlic over the cauliflower. Drizzle with the olive oil. Season the cauliflower with the salt, pepper and red pepper flakes.
  • Roast the cauliflower for 20 to 25 minutes, until golden brown and toasty. While the cauliflower is roasting, make the hummus.
  • Once everything is finished, spread some hummus on a plate or in a bowl and top with the cauliflower. Drizzle with a touch of olive oil if desired. Sprinkle with the olives, feta, herbs or microgreens. Serve!


  • Place the chickpeas, tahini, the lemon juice, garlic, salt and pepper in your food processor. Puree until the chickpeas break down and the mixture starts to come together (it probably won’t be smooth at this point!). Make sure to scrape the sides with a spatula. Drizzle in the ice water. Blend it for a minute or two – just let it go! Once the water is in, the hummus should really start to get smooth – if you need a little more water, add it 1 tablespoon at a time. Drizzle in the olive oil. Taste and season with more salt and pepper if necessary.

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