Hummus topped with spiced cauliflower and Bombay mix

Spiced cauliflower hummus

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(1 ratings)

Prep: 5 mins Cook: 25 mins


Serves 2

Spruce up a pot of shop-bought hummus with Bombay mix and a roasted cauliflower topping. Serve with pitta bread for perfect party food or as a savoury snack

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal525
  • fat42g
  • saturates2g
  • carbs19g
  • sugars5g
  • fibre9g
  • protein13g
  • salt1.2g
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  • ½ small cauliflower



    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 1 tsp ground turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 2 tsp cumin seeds
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 200g tub plain hummus
  • 1 tbsp Bombay mix
  • generous pinch of salt and pepper


  1. Heat oven to 220C/200C fan/gas 7. Cut the cauliflower into florets, saving the leaves. Tip the florets into a bowl and toss with the ground turmeric, cumin seeds, olive oil and a generous pinch of salt and pepper. Tip the cauliflower onto a baking tray, cook for 20 mins, then add the cauliflower leaves, give everything a good mix and cook for a further 5 mins. Spread the plain hummus onto a plate. Top with the roasted cauliflower and Bombay mix.

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