Baked cauliflower, capscium, hummus bowl – simple, packed with plants and delicious too.
FOOD HACK: when the oven goes on for one thing, whack another tray in there and make the most of the cook time. A tray of vegetables whilst you bake something else is going to save you time, help you tick your daily veg intake and ensure there are some yummy options for you to open the fridge to at your next meal.
BAKED CAULI CAPSICUM AND HUMMUS BOWL
Serves 4
Gluten free : Dairy Free (opt) : Vegetarian
1 whole head cauliflower, cut into florets
3 yellow (or what you have) capsicum, seeded and cut into chunks
1/4 cup Extra virgin olive oil
300g tub hummus (I used @harrisfarmmarkets along with the rest of the ingredients here from my shop)
2 cups chopped fresh herbs – coriander, parsley, mint, dill combination
150g cherry tomatoes, quarteed
3 tbsp finely chopped red onion
Seeds and some juice of 1 pomegranate
1/2 cup natural yoghurt
2 tbsp chopped pistachios
1 tbsp red wine vinegar
Heat oven to 200C and line a baking tray with greaseproof paper. Arrange cauliflower and capsicum on the tray, drizzle with extra virgin olive oil, season with salt and toss to coat, then bake for 30-40 minutes or until golden. Remove the capsicum skin if you wish – I left mine on. Add cauliflower and capsicum to a bowl with tomatoes, red onion and herbs, drizzle with red wine vinegar and toss. Divide hummus between bowls (or you can keep the veggies for a few days like this and make your bowl each day) add the veggies and herbs to the top. Dollop yoghurt on each bowl, top with some pomegranate seeds and juice, sprinkle with pistachios, give it a crack of black pepper and tuck in!
