Roasted Cauliflower, Hummus, Pistachios, Pomegranate & Sobelini Pizza Crunch
Serves 4–6
Ingredients
- 1 large head cauliflower, cut into florets
- 4 tablespoons extra-virgin olive oil, plus more for finishing
- Salt and freshly ground black pepper
- 2 ½ cups hummus (we love Zahav’s for its smooth texture, but homemade works too)
- ½ cup toasted pistachios, chopped
- ½ cup fresh pomegranate seeds
- 1 tablespoon za’atar spice blend
- 1 teaspoon ground sumac
- 1 ounce pomegranate molasses (about 2 tablespoons, for drizzling)
- 2 ounces Sobelini Pizza Crunch Original or Truffle (either work well)
- Warm pita bread, for serving
Instructions
- Cook the Cauliflower
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the cauliflower florets in a single layer. Cook, turning occasionally, until golden brown and caramelized on all sides (about 8–10 minutes). Option: Roast cauliflower on a sheet tray in a 425°F oven for 20–25 minutes until caramelized. - Season
Toss the warm cauliflower with salt, pepper, and a light sprinkle of sumac. - Build the Plate
Spread the hummus in a wide, shallow serving bowl or platter. Pile the warm cauliflower on top. - Garnish
Sprinkle with pistachios, pomegranate seeds, and za’atar. Drizzle with pomegranate molasses and a little more olive oil. Finish with Sobelini Pizza Crunch for spice and texture. - Serve
Serve immediately with warm pita for scooping.
