Cauliflower Hummus Dinner Platter

Ingredients

• 2 Pound cauliflower florets - 2 pounds, Cut into bite-size florets before roasting.
• 5 Tablespoon extra-virgin olive oil - 5 tablespoons, Divided: 3 tablespoons for roasting, 1 tablespoon in the hummus, and 1 tablespoon for drizzling.
• 1.5 Teaspoon fine sea salt - 1 1/2 teaspoons, Divided between the roasted cauliflower and hummus.
• 1 Teaspoon ground cumin - 1 teaspoon
• 2 Can canned chickpeas - 2 (15-ounce) cans, rinsed and drained, rinsed and drained
• 0.5 Cup tahini - 1/2 cup
• 0.25 Cup lemon juice - 1/4 cup
• 2 Count garlic - 2 cloves, minced, minced
• 0.33 Cup cold water - 1/3 cup
• 4 Count whole wheat pita - 4 rounds, Cut into wedges after warming.
• 1 Count English cucumber - 1 large, sliced, sliced
• 2 Cup cherry tomatoes - 2 cups, halved, halved

Instructions

1. Preheat and prep

   1. *Preheat the oven to 425°F* and line a rimmed baking sheet with parchment paper. *Prep the produce*: cut the cauliflower into bite-size florets, mince the garlic, slice the cucumber, halve the tomatoes, and rinse and drain the chickpeas.

2. Roast the cauliflower

   2. Toss the *cauliflower florets* on the baking sheet with 3 tablespoons olive oil, 1 teaspoon salt, and the cumin. Spread in a *single even layer* and roast for *25 to 30 minutes*, turning once, until browned at the edges and tender.

3. Blend the hummus

   3. Meanwhile, add the *chickpeas, tahini, lemon juice, garlic, cold water,* 1 tablespoon olive oil, and remaining 1/2 teaspoon salt to a food processor. Blend for *2 to 3 minutes*, scraping once, until the hummus is *smooth and creamy*.

4. Warm and cut the pita

   4. During the final *3 to 5 minutes* of roasting, place the whole wheat pita rounds in the oven to warm. Remove carefully and *cut into wedges*.

5. Assemble the platter

   5. Spread the *chickpea-tahini hummus* across a large serving platter. Pile the *roasted cauliflower* over part of the hummus, then arrange the cucumber slices, cherry tomatoes, and warm pita wedges around it.

6. Finish and serve

   6. Drizzle the platter with the remaining *1 tablespoon olive oil* and serve immediately while the cauliflower and pita are *warm and hearty*.