Roasted Cauliflower with Creamy Paprika Hummus (Gluten-Free + Vegan)

Soft on the inside, golden and flavorful on the outside — this whole roasted cauliflower served with homemade paprika hummus is the perfect plant-based dish for any occasion.

Naturally gluten-free, vegan, and rich in nutrients, it’s ideal as a healthy main or shared starter.

Why You’ll Love This Roasted Cauliflower Recipe

Whole roasted cauliflower is an easy and original way to cook this underrated vegetable.Slow oven-roasting enhances its nutty flavor and gives it a tender texture with crisp edges. Paired with a silky paprika hummus, it becomes a delicious and nourishing dish — perfect for family dinners, vegan meals, or festive spreads.

Health Benefits:

• Cauliflower

A cruciferous vegetable rich in antioxidants, vitamin B9, and selenium — known for its anti-inflammatory and anti-cancer properties.

• Chickpeas

A great source of plant-based protein and fiber. Chickpeas help regulate digestion and promote satiety, making them a staple in any vegan kitchen.

• Tahini (Sesame Paste)

Loaded with healthy fats, plant proteins, minerals (like calcium and iron), and antioxidants, tahini adds creaminess and depth to hummus.

Roasted Cauliflower with Creamy Paprika Hummus (Gluten-Free + Vegan)

ingredients

For the Roasted Cauliflower

• 1 small head of cauliflower

• 4 garlic cloves, crushed

• 1 tsp paprika

• 2 tbsp dried thyme

• Juice of ½ lemon

• 2 tbsp olive oil

• Optional: small glass of water (for baking)

  
  

For the Paprika Hummus

• 265 g cooked chickpeas (from a 400 g can, drained)

• Juice of ½ lemon

• 4 tbsp tahini

• 4 tbsp extra virgin olive oil

• 1 tsp sweet paprika

• 1 garlic clove or ½ tsp garlic powder

• Pinch of sea salt

  
  

Optional Toppings

• Fresh parsley or cilantro, chopped

• ½ red onion, finely sliced

• Extra olive oil and sea salt for serving

instructions

1. Roast the Cauliflower

Preheat oven to 180°C (350°F).In a bowl or mortar, mix garlic, paprika, thyme, and olive oil into a paste. Place the whole cauliflower in a cast iron casserole or ovenproof dish. Rub the paste all over the cauliflower. Pour lemon juice and a small glass of water into the bottom of the dish.Cover with a lid or baking paper. Roast for 1 hour 20 minutes or until tender (check with a knife — it should slide in easily).For a golden finish, uncover the dish for the last 10 minutes.

2. Make the Hummus

In a blender, combine chickpeas, lemon juice, tahini, olive oil, paprika, garlic, and salt.Blend until creamy. Chill in the fridge until serving.

3. Assemble

Spread the hummus in a shallow serving dish. Place the roasted cauliflower in the center.Sprinkle with chopped parsley and red onion. Drizzle with olive oil and add a pinch of sea salt.

Serving Tips

• Slice the cauliflower at the table for a beautiful presentation.

• Serve with flatbread, quinoa, or a simple salad for a complete meal.

• Leftover hummus can be stored in the fridge for up to 4 days.