Harissa Cauliflower & Green Hummus Bowl
This bowl is a Mediterranean-inspired, plant-forward meal featuring spiced roasted cauliflower, creamy green hummus, and a medley of fresh, crunchy veggies. The harrisa adds a gentle smoky warmth, while the green hummus keeps it fresh, creamy, and satisfying — perfect for a light lunch or dinner.
⏱ Time Required
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
🧺 Ingredients
For the Harissa Cauliflower
1 medium cauliflower, cut into florets
1½ tbsp olive oil
1 tsp mild harrisa paste (or less, for non-spicy)
¼ tsp smoked paprika
¼ tsp salt
¼ tsp black pepper
For the Green Hummus
1 can (400 g) chickpeas, drained & rinsed
½ cup fresh parsley
½ cup fresh spinach or arugula
2 tbsp tahini
1 garlic clove
Juice of 1 lemon
3–4 tbsp olive oil
Salt & pepper, to taste
Water as needed for creamy texture
Bowl Veggies & Toppings
½ cucumber, diced
1 small carrot, shredded
½ cup cherry tomatoes, halved
2 tbsp pomegranate seeds (optional, for sweetness & color)
1 tbsp toasted seeds or nuts (pumpkin, sunflower, or pine nuts)
👩🍳 Instructions
1️⃣ Roast the Cauliflower
1. Preheat oven to 200°C (400°F).
2. Toss cauliflower florets with olive oil, harissa, smoked paprika, salt, and pepper.
3. Spread on a baking tray and roast 20–25 minutes, turning halfway, until tender and lightly golden.
2️⃣ Make the Green Hummus
1. In a blender or food processor, combine chickpeas, parsley, spinach/arugula, tahini, garlic, lemon juice, olive oil, salt, and pepper.
2. Blend until smooth. Add water, 1 tbsp at a time, until desired creamy consistency is reached.
3️⃣ Assemble the Bowl
1. Spread a generous scoop of green hummus as the base in each bowl.
2. Top with roasted harissa cauliflower, cucumber, carrot, and cherry tomatoes.
3. Sprinkle with pomegranate seeds and toasted nuts/seeds
4. Drizzle a little extra olive oil if desired.
🌟 Tips for Best Results
Mild harissa keeps it Mediterranean-friendly; adjust spice to your taste.
Roast cauliflower until slightly caramelized for natural sweetness.
Green hummus can be made ahead and refrigerated up to 2–3 days.
Add a squeeze of lemon before serving for freshness.
❓ frequently Asked Questions FAQs
Can I make this vegan?
Yes! It’s already plant-based.
Can I add grains?
Absolutely! Add cooked quinoa, brown rice, or farro for a more filling bowl.
Can I swap cauliflower?
Broccoli or roasted sweet potato cubes also work beautifully.
🥗 Nutritional Information
Calories: 380 kcal
Protein: 15 g
Carbs: 45 g
Fiber: 12 g
Healthy fats: 16 g