Cauliflower Hummus Nachos Recipe
By Batch Cooking Club
🔪Prep Time: 15 minutes
👩🍳Cook Time: 15 minutes
Ingredients
2 large heads cauliflower
2 Tbsp olive oil or vegetable broth (divided)
1 ½ tsp sea salt (divided)
juice of 1 lemon (plus more to taste)
2 cups cooked quinoa
1 cup flat-leaf parsley, finely chopped
¼ cup mint, finely chopped
1 roma tomato, diced
2 Persian cucumbers, diced (about 1 cup)
3 green onions, finely sliced
1 cup Lemon-Thyme Hummus
7 Baked Spinach Falafel (or store-bought)
½ cup Kalamata olives, sliced in half (optional)
Instructions
1Bring the falafel to room temperature by removing from the refrigerator and placing on the kitchen countertop for an hour.
2Preheat the oven to 400°F.
3Peel the leaves away from the bottom of the cauliflower head and use a knife to gently cut away the florets from the stem into bite-sized pieces. Place them on a baking sheet lined with a silpat mat or parchment paper and toss with 1 tablespoon of olive oil and 1 teaspoon of sea salt. Roast for about 10 to 15 minutes until tender.
4Meanwhile, in a large mixing bowl, whisk together the remaining tablespoon of olive oil, lemon juice and remaining ½ teaspoon of salt. Stir in the quinoa, parsley, mint, tomatoes, cucumber and onions. Mix well to combine. Taste and add more lemon juice or salt as desired.
5In a small mixing bowl, combine the hummus and ¼ cup of water.
6Place the cauliflower on a serving platter (or serve straight from the sheet pan) and scatter the quinoa tabbouleh on top. Break up the falafel into bite-sized pieces and add to the nachos. Drizzle with the hummus and garnish with the olives, if using.
