Roasted Cauliflower with Hummus and Mojo Verde by Tanerxaydin

Ingredients

• 1 large head cauliflower (about 1.5 kg / 3 lb), cut into florets
• 3 tbsp olive oil
• 2 tsp ras el hanout
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1.5 cup prepared hummus
• 1/2 cup fresh cilantro, packed (for mojo verde)
• 1/2 cup fresh parsley, packed (for mojo verde)
• 2 cloves garlic (for mojo verde)
• 1 small green chili (e.g., serrano or jalapeño), deseeded (optional, for mojo verde)
• 1/2 tsp ground cumin (for mojo verde)
• 2 tbsp white wine vinegar or lemon juice (for mojo verde)
• 1/4 cup olive oil (for mojo verde)
• 1/4 tsp salt (for mojo verde)
• 1/4 cup toasted sliced almonds (for garnish)
• 1/4 cup pomegranate seeds (for garnish)

Instructions

1. Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.
2. In a large bowl, toss the cauliflower florets with 3 tablespoons of olive oil, ras el hanout, minced garlic, chopped fresh parsley, 1/2 teaspoon salt, and black pepper until evenly coated.
3. Spread the seasoned cauliflower in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway through, until golden brown, tender-crisp, and caramelized.
4. While the cauliflower roasts, prepare the Mojo Verde: combine cilantro, parsley, 2 cloves garlic, green chili (if using), cumin, white wine vinegar or lemon juice, 1/4 cup olive oil, and 1/4 teaspoon salt in a food processor or blender. Process until a smooth, vibrant green sauce forms.
5. To serve, spread the prepared hummus generously onto a serving platter. Arrange the roasted cauliflower florets over the hummus.
6. Drizzle the Mojo Verde over the cauliflower and hummus. Garnish with toasted sliced almonds and fresh pomegranate seeds, then serve immediately.