mediterranean-cauliflower

Mediterranean Cauliflower Dip

This dish is a delightful fusion of beauty, flavor, and vegan goodness, and the best part is that it requires just a handful of minimal-cost ingredients! It’s versatile enough to serve as a side dish or stand proudly as a satisfying full meal. You’ll be pleasantly surprised by just how filling it can be.

The homemade hummus takes center stage, boasting vibrant colors and a burst of fresh herbs. For those who aren’t fond of cilantro (and I’m aware there are quite a few!), you can simply omit it and opt for an extra helping of parsley. This dish embodies simplicity and taste, making it an affordable and flavorful addition to any mealtime.

For the Hummus:

  • 1 can of chickpeas (540 ml)
  • 1/4 cup tahini
  • 1 lemon
  • 2 scallions
  • 1/4 cup cilantro
  • 1/2 cup parsley
  • 2 garlic cloves
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt

For the Cauliflower and Couscous Salad:

  • 1 cauliflower floret
  • 1/2 cup of couscous
  • 2 tsp salt
  • 1/2 cup of water
  • 1 tbsp olive oil
  • 1/4 cup pistachios
  • Alfalfa sprouts to garnish (optional)

For the Hummus:

  1. Using a strainer with a bowl beneath it, empty the can of chickpeas letting the liquid (aquafaba) fill the bowl.
  2. Reserve the liquid (aquafaba) for later and rinse the strained chickpeas.
  3. Peel the shells from the chickpeas.
  4. Add the peeled chickpeas, tahini, juice from 1/2 a lemon, scallions, cilantro, parsley, cumin, salt, and aquafaba to a food processor or blender.
  5. Blend together until combined and add ice cold water to help thin it out if needed.

For the Cauliflower:

  1. Chop the cauliflower into florets.
  2. Place in the air fryer on 400 F for approximately 15 minutes, shaking the basket halfway.
  3. Drizzle with olive oil and season with salt

For the Couscous:

  1. Boil water in a pot.
  2. Add the couscous and stir constantly until liquid is absorbed.
  3. Fluff with a fork

For the Plating:

  1. Create a bed of hummus.
  2. Top with couscous, pistachios and cauliflower.
  3. Garnish with alfalfa sprouts