This easy roasted cauliflower dish proves once and for all that plants can absolutely steal the show in any meal. Whether you enjoy it as a vibrant side dish alongside your favourite mains or make it the star of the plate with some warm naan bread, it’s a meal that feels both nourishing and satisfying. Packed with fibre and a wonderful variety of textures and flavours, it supports gut health while keeping your taste buds fully happy.
What makes this dish so special is how effortlessly it helps you eat more vegetables — no complicated prep, no fuss, just simple roasting with a bold spice blend that brings out the cauliflower’s natural sweetness and depth. Topped with creamy hummus, crunchy toasted pine nuts, fresh coriander, and the juicy bursts of pomegranate seeds, every bite is a delicious balance of creamy, crunchy, tangy, and aromatic. It’s seriously addictive — and yes, you might just want to eat the whole cauliflower all by yourself! This recipe is a celebration of how tasty and exciting plant-based eating can be, even for those who think they’re “not into vegetables.”
Ways To Enjoy It
Make it a meal: Serve with warm naan or flatbread for a satisfying lunch or dinner.
Add protein: Top with crispy chickpeas, lentils or grilled halloumi for extra substance.
Turn it into a bowl: Serve over grains like quinoa, couscous or bulgur for a balanced, colourful plate.
Leftover tip: Use extras in wraps or stuff into a pita the next day.
Tips
- Break into even florets – this helps them cook evenly.
- Use enough oil and spices – for caramelisation and flavour.
- Roast until golden – don’t underbake, you want that crispy edge.
- Cool before assembling – so the hummus doesn’t melt.
- Make ahead – roast the cauliflower in advance and assemble just before serving.
Swaps
Pomegranate: Use dried cranberries or chopped dates.
Pine nuts: Toasted almonds or sunflower seeds work well.
Coriander: Try parsley or mint instead.
Storage
If you have any leftovers (unlikely – it’s that good!), store the roasted cauliflower in an airtight container in the fridge for up to 3 days. You can enjoy it cold, add it to salads, or reheat it in the oven or air fryer to bring back some crispiness.
The assembled dish with hummus is best eaten fresh, but you can keep the components separate and build your plate just before serving.
More Side Dishes
Roasted Cauliflower Head & Hummus
Ingredients
- 1 head of cauliflower no leaves
- hummus
- 1/2 of a small pomegranate seeds only
- coriander
- 3-4 tbsp of toasted pine nuts
- spices mix 1/2 tsp garlic, paprika, cumin
- 2 tbsp oil
Instructions
- Break the cauliflower into florets and
- Add to a bowl with the mix of spices and oil. Give it a good mix, if you use your hands you’ll have a better coverage.
- Bake in a pre-heated oven at 180C for 20-25 mins or until they reach your preferred consistency. I like my cauliflower to be soft enough but still firm to bite. Alternatively you can use the Air fryer: 15 mins at 180C, pre heated.
- Once the cauliflower are ready let them cool down completely.
- On a plate spread the hummus, add the cauliflower, pomegranate seeds, pinenuts and coriander.
- Serve with a good slice of naan