This vibrant Sumac Roasted Cauliflower recipe is served with creamy hummus, crispy roasted chickpeas, and pomegranate molasses. It's easy, healthy, and packed with Middle Eastern flavours. Get the recipe below.
If you’re looking for a new roasted cauliflower recipe, this dish delivers on both flavour and presentation. Featuring sumac roasted cauliflower, store-bought hummus, crispy roasted chickpeas, and a drizzle of pomegranate molasses, it’s a simple yet elevated plant-based meal that’s perfect for any occasion.
This recipe is inspired by Middle Eastern cuisine, combining tangy, nutty, and sweet elements in one beautiful plate. Using ready-made hummus keeps things quick and accessible, while the roasted chickpeas add crunch and protein. Whether you’re searching for a healthy vegetarian dinner, a vegan sharing platter, or a cauliflower centrepiece recipe, this dish ticks every box.
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Ingredients
For the sumac roasted cauliflower:
- Cauliflower
- Olive oil
- Ground sumac
For the crispy roasted chickpeas:
- Tinned chickpeas
- Olive oil
- Ground cumin
- Smoked paprika
For assembly:
- Store bought hummus
- Pomegranate molasses
- Pomegranate seeds
- Fresh parsley
Of course you can make this recipe with homemade hummus if you wish (and you can find my classic hummus recipe here) but I've opted for store bought to make this recipe as simple to make as possible.
Ste-by-step instructions
There are just 3 steps to making this recipe. It really couldn't be simpler.
- Step 1: Roast cauliflower with oil and sumac for 25–30 minutes.
- Step 2: Roast chickpeas with oil and spices for 20–25 minutes until crispy.
- Step 3: Assemble the cauliflower and chickpeas on a bed of hummus before drizzling over the pomegranate molasses and scattering the pomegranate seeds and parsley.
Hint: For perfectly crispy chickpeas and caramelised cauliflower, avoid overcrowding the trays; give everything space so it roasts rather than steams.
Substitutions
Don't have all the ingredients? No problem. You can make the following substitutions with no issues:
- Hummus: Swap for flavoured hummus like wild garlic hummus or red pepper hummus.
- Pomegranate molasses: Use balsamic glaze or a mix of lemon juice and maple syrup.
- Chickpeas: Try butter beans or crispy lentils.
Variations
Build out this dish into something truly special with these variations:
- Vegan grain bowl: Add quinoa, couscous, or bulgur wheat.
- High-protein version: Serve with grilled tofu or halloumi.
- Herby twist: Add fresh mint, dill, or coriander.
Equipment
There's not much washing up with this recipe. All you'll need are:
- Baking trays
- Mixing bowls
- Tongs or spatula
Storage
Store components separately in airtight containers:
- The cauliflower and chickpeas will keep in the fridge for up to 3 days
- Store the hummus according to package instructions
Reheat the roasted elements in the oven at 180C / 350F / gas mark 4 for best texture before serving.
Top tip
Let the roasted chickpeas cool completely before serving. They actually crisp up even more as they cool, giving you the perfect crunch.
Frequently asked questions
Sumac has a tangy, lemony flavour that enhances roasted vegetables beautifully.
Pomegranate molasses taste like concentrated pomegranate juice so it's fruity and sweet with a hint of tartness.
The recipe
Sumac Roasted Cauliflower
Equipment
- 2 Baking trays
- 2 mixing bowls
- 1 Spatula or tongs
Ingredients
For the sumac roasted cauliflower
- 1 medium cauliflower cut into florets
- 2 tablespoon olive oil
- 1½ teaspoon ground sumac
For the crispy roasted chickpeas
- 400 g chickpeas from a tin, drained, rinsed, and thoroughly dried
- 1 tablespoon olive oil
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
For assembly
- 250 g hummus
- 3 tablespoon pomegranate molasses
- 4 tablespoon pomegranate seeds
- Fresh parsley
Instructions
- Preheat your oven to 200C / 400F / gas mark 6.
- Toss cauliflower florets with olive oil and sumac,. Spread evenly on a tray and roast for 25–30 minutes, turning halfway, until golden and caramelised.
- Pat chickpeas completely dry. Toss with olive oil, cumin, smoked paprika, and salt. Roast on a separate tray for 20–25 minutes, shaking halfway, until crisp.
- Spread hummus onto a serving plate.
- Top with roasted cauliflower and crispy chickpeas.
- Drizzle generously with pomegranate molasses and finish with pomegranate seeds and parsley.
Nutrition
More cauliflower recipes
Cauliflower is such a versatile ingredient. Why not try one of these other inventive ways of cooking with it:
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