Dr. Igor’s Middle Eastern Whole Roasted Hemp Heart Cauliflower Recipe

Total Time: 1 hour

Prep Time: 5 minutes

Cook Time: 55 minutes

Makes: 4 servings

Allergens: tree nuts

Vegetables don’t always have to be on the sidelines accompanying a big piece of meat. Instead, make the ubiquitous cauliflower as your centerpiece! To make it a complete meal, creamy hemp heart hummus and briny kalamata olives are perfect pairings for this vegan dinner roast. Easy, trendy and delicious, this recipe will be a surefire mainstay in your home cookery repertoire!

CAULIFLOWER

• 1 large cauliflower (I used a yellow one but any color is good)
• 1 teaspoon of hemp oil
• 1 teaspoon of salt

SPICED OIL

• 1 tablespoon of hemp oil
• 1 tablespoon of olive oil
• ½ teaspoon of paprika
• ½ teaspoon of ground cumin
• ½ teaspoon of ground coriander
• ½ teaspoon of black pepper
• ½ teaspoon of sumac
• 1 tablespoon fresh parsley, chopped
• 1 clove of garlic, minced
• ½ a lemon, juiced

HUMMUS

• 1 15.5 oz can of garbanzo beans, drained and rinsed
• 1 tablespoon of hemp oil
• 1 tablespoon of olive oil
• 1 tablespoon of tahini
• 1 tablespoon of hemp hearts
• 1 clove of garlic, minced
• ½ a lemon, juiced
• ¼ teaspoon of ground cumin
• ¼ teaspoon of salt
• ¼ teaspoon of white pepper
• 5-6 tablespoons of water

GARNISH

• Kalamata olives, hemp hearts, reserved ¼ of the spiced oil, parsley sprigs and sumac

1.) Roasted cauliflower: Set your oven to 425°F. Place the whole cauliflower in a baking pan lined with non-stick aluminum foil or parchment paper. Season with hemp oil and salt. Add the hot water in the bottom of the pan. Cover the top with foil and place in the oven for 20 minutes.

2.) Spiced oil: In a mixing bowl, combine all the spices, oil, garlic, parsley and lemon juice. Set aside.

3.) Hummus: In a food processor, add the garbanzo beans, oils, cumin, salt, pepper, tahini, garlic, lemon juice and hemp hearts. Purée while streaming the water in slowly so that everything emulsifies together smoothly. Season to taste with more salt and pepper and set aside.

4.) Cauliflower continued: Turn down your oven to 350°F. Remove the cauliflower from the oven, throw away the tin foil cover, brush the top with ¾ of the spiced oil and place back in the oven. Let the cauliflower roast for 35-40 minutes. It should be done when the top is a little charred and golden brown.

4.) Finishing touches: Lay some hummus on the bottom of a serving platter, place the cauliflower on top, garnish with reserved spiced oil, hemp hearts, parsley sprigs, sumac and kalamata olives. Enjoy!

Tips

-----------------------------------------

• For a smooth hummus, stream the water slowly while blending in the food processor. Add more or less water, depending on your preferred consistency. I used 2/3 of the hummus in this recipe but feel free to use it all. Store leftovers in an airtight container and it stays fresh in the refrigerator for up to a week.
• My oven runs hotter than most so I roasted at 350°F. Turn it up to 375°C to ensure charring, but keep an eye and adjust every 10 minutes.

Q&A

-----------------------------------------

• What other herbs work in this recipe? Basil, cilantro and curly parsley are good 1:1 substitutions, or add a mixture into the spiced oil for your own version.

What other spices work in this recipe? Cayenne, chili powder and dried oregano are good 1:1 substitutions, or add a mixture into the spiced oil for your own version.