All Recipes

Pan-Roasted Chickpea & Cauliflower with Turkish Hummus

Total

45 MIN

Servings

2 Servings

Ingredients

1 ½  cup

Pure J.L. KRAFT Orange Turmeric Poppyseed Dressing & Marinade add more for drizzling

1 can

chickpeas, drained x 540ml

2 cup

cauliflower florets

1/2 cup

vegan yogurt/Greek yogurt

2 tbsp

zaatar spice

2 tbsp

chopped parsley

2  tbsp

chopped coriander

1/2 

small onion, diced

2 

garlic cloves

- 

juice of one lemon

2-3 tbsp

olive oil

- 

zest of one orange

Instructions

Step 1

Place chickpeas and cauliflower in separate bowls. Pour half the dressing over cauliflower and the remainder over chickpeas. Marinate for at least 20min.

Step 2

Drain cauliflower and chickpeas. Add half the chickpeas and 1 clove of garlic to a food processor with half the yogurt and lemon juice. Blend on high speed until it starts to get smooth. Scrape down sides and add more yogurt until desired texture is reached. Season hummus.

Step 3

Heat a large skillet with olive oil to medium. Mince remaining garlic and add to the pan followed by the onions and 1 tbsp of zaatar spice. Add drained cauliflower and saute until cauliflower starts to brown (approx 5min). Add remaining chickpeas and continue to sauté until chickpeas begin to brown and cauliflower is el dente. (approx. 8min). Finish with remaining zaatar spice, fresh herbs and season with salt.

Step 4

Place hummus into serving vessels, top with cauliflower and chickpeas and drizzle Orange Turmeric Poppyseed Dressing & Marinade over top. Garnish with orange zest.

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