The Pappas family brings its big, bold Greek flavor back to Houston with this lively new spot inspired by the family’s beloved matriarch, Yiayia Mary. Come for meze-style plates like dolmades stuffed with beef, lamb and pistachios, sizzling saganaki with pear and date preserves, wood-grilled ribeye souvlaki with pickled fennel and tzatziki, harissa-kissed grilled octopus and house-baked Kalamata olive bread that’s pure heaven; and toast to good times ouzo and cocktails like the Frozen Athenian Spritz or Yiayia’s Tonic.
Looking for a new way to enjoy cauliflower? Look no further! This roasted cauliflower recipe is sure to become your new favorite. With the perfect balance of savory spices and a crispy texture, it’s a must-try for any cauliflower lover. We love to serve it over our homemade hummus with a little pesto and aleppo pepper on top.
Ingredients for Crispy Roasted Cauliflower and Hummus
One thing I love about vegetables is that you can really jazz them up or keep them really simple with just a little butter and salt and pepper. With this cauliflower dish, we jazz them up a little but it’s still so simple. Here is what you will need:
Olive Oil: Helps roast the cauliflower and make it crispy.
Cauliflower: We love the look of multicolored cauliflower, but you could use just white cauliflower or any cauliflower you enjoy.
Cornstarch: Helps create a crust on the cauliflower as it roasts.
Seasonings: Cumin, Smoked Paprika, Kosher Salt and Onion Powder
Hummus: If you don’t want to take the time to make homemade hummus, then use your favorite store-bought brand.
Pesto: Again, you can’t beat the flavor and freshness of homemade pesto sauce, but you could save time by using store-bought pesto. The Kirkland brand at Costco is actually pretty good.
Aleppo Pepper: A moderately spicy pepper that is deep red and adds such a great flavor
Flaked Sea Salt: Adds just a pop of flavor to round out the flavors in this tasty vegetable dish.
The measurements of each ingredients can be found in the recipe card at the end of this post so keep scrolling for all the details.
How to Make Crispy Roasted Cauliflower
Let me take you through the few simple steps to make this easy vegetable side dish:
Prep: Preheat the oven to 400° F and pour 2 tablespoons of olive oil on a cookie sheet. When the oven comes to temperature, put the cookie sheet in the oven to heat up the oil.
Chop: While the oil is heating up in the oven, chop one head of cauliflower and then toss it with 2 tablespoons of cornstarch.
NOTE: You want the cauliflower florets to be bite-size and roughly the same size.
Mix: Add all seasonings together in a small bowl and then sprinkle the seasoning mixture over the cauliflower.
Toss: Add another 2 tablespoons of olive oil and toss everything together. Remove the baking sheet from the oven and spread the cauliflower evenly all over the cookie sheet and stir everything together.
Roast: Place the cauliflower in oven and roast for 15 minutes, then pull the sheet pan out and flip all the pieces over. Then roast in the oven for another 15 minutes.
Serve: Add some hummus to a serving bowl and then add the roasted cauliflower on the top. Drizzle with pesto sauce and a sprinkle of Aleppo pepper and flaked sea salt. Serve!
These instructions are also available in the recipe card at the end of the post.
Watch How This Crispy Cauliflower and Hummus is Made…
Can I Cook the Cauliflower in the Air Fryer?
Yes, air fryer roasted cauliflower is phenomenal! Follow the recipe as written for coating and seasoning the cauliflower. Heat the air fryer to 390 degrees F and air fry for 13-15 minutes. You’ll need to air fry the cauliflower in batches so that it’s not overcrowded.
Health Benefits of Cauliflower
Cauliflower is high in fiber, vitamins C and K. It is also a good source of antioxidants. We often use cauliflower in lieu of rice to reduce carbohydrates and calories like in our cilantro lime cauliflower rice. It’s such a versatile and healthy vegetable!
Tips for Perfectly Roasted Cauliflower
Here are a few tips to get that perfectly crispy roasted cauliflower:
Chop the head of cauliflower into similar sized florets so that they roasted evenly.
Make sure the cauliflower is in a single layer on the baking sheet when you roast it.
The cornstarch is key to getting that crispy crunchy coating on the cauliflower.
Heating the oil on the cookie sheet before adding the cauliflower helps the cauliflower get a quick hot sear.
Variations of Seasonings
Cauliflower is the perfect vessel for flavoring in all sorts of ways, so if you want to try other flavor profiles, here are some ideas:
Garlic: add minced garlic or a teaspoon of garlic powder
Curry: add a teaspoon or two of curry powder
Lemon Parmesan: add the lemon juice and zest from 1 lemon and a half cup of shredded parmesan cheese
Cajun Seasoning: add a teaspoon of your favorite cajun seasoning blend
Italian Seasoning: add a teaspoon of Italian seasoning
Mexican: add a half teaspoon of chili powder and a half teaspoon of cumin before roasting and sprinkle with cilantro and squeeze of lime juice after it roasts
Ranch: add a tablespoon (or half a packet) of ranch seasoning
What to Serve with Roasted Cauliflower and Hummus
This is the perfect side dish to go with baked salmon or grilled chicken. Or if you want to keep your meal meatless, whip up a bright fresh salad and knock out all your servings of vegetables in one meal!
Storing and Reheating
Cauliflower leftovers should be stored in an airtight container and will lasts up for to 4 days.
I will microwave it to reheat it quickly. If I have the time, I’ll reheat it on the stove top to get it all crispy again.
Transform ordinary cauliflower into a flavorful dish with this easy roasted cauliflower recipe. Perfect as a side dish or a snack, this recipe is sure to become a family favorite.
More Roasted Vegetable Sides:
Servings: 6
Prep Time: 10 minutesmins
Cook Time: 30 minutesmins
Total Time: 40 minutesmins
Prevent your screen from going dark
Place a cookie sheet in the oven with 2 tablespoons of olive oil at 400° F.
4 Tablespoons Olive Oil
Chop one head of cauliflower and toss it with 2 tablespoons of cornstarch.
1 Head Cauliflower, 2 Tablespoons Cornstarch
Mix all the seasonings together in a small bowl and sprinkle over the cauliflower.
Toss well and add 2 tablespoons of olive oil and toss again then remove the cookie sheet from the oven with the hot oil and spread out the cauliflower evenly.
4 Tablespoons Olive Oil
Give everything a stir with a spoon in that hot oil and place in the oven for 15 minutes.
Turn all the pieces with a spoon so that it’s tossed once more and place it back in the oven for another 15 minutes.
Serve on top of our homemade hummus, with a drizzle of our homemade pesto and a sprinkle of Aleppo pepper and flaked sea salt.
Impress your guests with this 7-Layer Loaded Hummus Dip! Layers of creamy hummus, homemade tabbouleh, cucumber, tomato, olives, feta and pine nuts is served with toasted naan.
7 layers of deliciousness just waiting for you to dip into.
Impressive and incredibly delicious, this 7-layer loaded hummus dip can be an appetizer shared among friends and family. However, I could totally make a meal out of it too. It starts with creamy hummus and homemade tabbouleh and ends with allthetoppings.
The best part is that each can be made or prepped in advance and then the dip can be thrown together in minutes.
To Make This 7-Layer Loaded Hummus Dip You Will Need:
persian cucumber – Lends cool refreshing flavor and crisp and crunchy texture.
tomatoes – I like cherry tomatoes, but you can use your favorite!
olives – I like to use (pitted) kalamata.
crumbled feta – Freshly crumbled is best in my opinion.
toasted pine nuts – Optional (omit if allergic).
chopped fresh dill – Lends a pop of color and bright herbaceous flavor.
toasted naan or pita – For dipping. Instructions for toasting naan/pita in note section of printable recipe (at end of this post).
Add 2 cups of hummus to a large platter. Use the back of a spoon to spread. If you’re looking to make your own hummus, I highly recommend this recipe. However if you’re in a pinch, a family size container of hummus would do just fine. No judgement here.
Next top with 1 cup tabbouleh and diced Persian cucumbers – aka the small cute ones or an English cucumber would work too. I throw on a few whole cucumber slices because it adds a little something. But that’s just the food stylist in me.
Next, top with some halved cherry tomatoes, pitted kalamata olives and crumbled feta cheese.
Lastly, sprinkle with the toasted pine nuts, chopped fresh dill and lots of freshly ground black pepper.
Serve with toasted naan or pita chips and you’re ready to roll.
So pretty!
Grab your pita and start dipping!
However, I do also serve this dip with little knife spreaders to make things easier. But I swear, every bite is a new experience. So GOOD!
Enjoy! And if you give this Loaded Hummus Dip recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 12servings
7-Layer Loaded Hummus Dip
Impress your guests with this 7-Layer Loaded Hummus Dip. Layers of creamy hummus, homemade tabbouleh, cucumber, tomato, olives, feta and pine nuts is served with toasted naan.
toasted pita (or pita chips), for serving (see notes)
On a large platter or flat cheese/charcuterie board, spread out the hummus with the back of a spoon.
Top with tabbouleh, cucumbers, tomatoes, feta, olives, toasted pine nuts, fresh dill and freshly ground black pepper.
Serve with toasted naan or pita chips.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline. Note: Nutritional information was calculated using traditional tabbouleh and is for the dip only, and does not include toasted naan/pita.
How To Toast Pine Nuts:
Toast pine nuts in a dry skillet over medium to medium-low until golden and fragrant.
Cut naan into triangles and spray both sides with olive oil. Bake in a preheated 400° oven for 8 minutes or until golden and crisp.
This Golden Beet Hummus is stunning, earthy and delicious. Roasted garlic and golden beets are blended with tahini and lemon juice for a simple dip for pita, veggies or a spread for sandwiches and wraps. Yields about 1-1/4 cups or about 10 (2 tablespoon) servings.
If you know me, you know I love hummus.
In fact, this recipe makes 10 homemade hummus recipes here on SS. Typically chickpeas are used to create that velvety creamy consistency. However roasted beets are another way. Plus they add a pop of color and a delicious earthy texture. I’ve made hummus with roasted red beets and they turn the hit a beautiful magenta color.
So of course I had to try it with golden beets. The color is a gorgeous sun-shiny yellow and the flavor is earthy, garlicky with just a hint of lemon. When serving as a dip, I like to makes swoops in the hummus, drizzle with a little olive oil and sprinkle with a little homemade za’atar.
To Make This Golden Beet Hummus You Will Need:
golden beets
garlic
olive oil
lemon juice
tahini
kosher salt
za’atar
Preheat your oven to 400℉ (or 200℃).
Trim the leafy ends off of 8 to 10 ounces of golden beets. Wash well and pat dry before placing them on a sheet of foil.
On a separate sheet of foil, place 2 cloves of unpeeled garlic. Drizzle with a little olive oil and a small pinch of salt.
Fold up and crimp the foil for each parcel and place on a rimmed baking sheet. The beets should roast 40-50 minutes or until fork tender. And the garlic only needs 25 minutes.
Allow both beets and garlic to cool before peeling. I have a kitchen towel dedicated to rubbing the beets skin off, but you can use paper towels instead. Wearing nitrile gloves is also handy.
Add the peeled and quartered beets and roasted garlic, juice of 1 lemon and 1/4 cup tahini with a pinch of kosher salt.
Secure the lid, puree until smooth. Stopping to scrape the sides of the bowl as you go.
Perfection!
Spoon the golden beet hummus into a serving bowl and use a spoon to make swoops. Drizzle with olive oil and sprinkle with za’atar.
This golden beet hummus is earthy, buttery-smooth and so darn delicious!
Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 10servings
Golden Beet Hummus
This Golden Beet Hummus is stunning, earthy and delicious. Roasted garlic and golden beets are blended with tahini and lemon juice for a simple dip for pita, veggies or a spread for sandwiches and wraps. Yields about 1¼ cups or about 10 (2 tablespoon) servings.
Trim the leafy ends off of 8 to 10 ounces of golden beets. Wash well and pat dry before placing them on a sheet of foil. On a separate sheet of foil, place the cloves of unpeeled garlic. Drizzle both with a little olive oil and a small pinch of salt. Fold up and crimp the foil for each parcel and place on a rimmed baking sheet. The beets should roast 40-50 minutes or until fork tender. And the garlic only needs 25 minutes.
Once roasted, allow both beets and garlic to cool before peeling. I have a kitchen towel dedicated to rubbing the beets skin off, but you can use paper towels instead. Wearing nitrile gloves is also handy. Once peeled, cut into quarters.
In the bowl of your food processor, add the peeled and quartered beets and roasted garlic, the lemon juice and tahini with a pinch of kosher salt.
Secure the lid, puree until smooth. Stopping to scrape the sides of the bowl as you go.
Spoon the golden beet hummus into a serving bowl and use a spoon to make swoops. Drizzle with olive oil and sprinkle with za’atar. Serve with warm pita, toasted naan and/or veggies.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
SACRAMENTO, Calif., March 12, 2018 (Newswire.com)
– Come and celebrate the grand opening of Jyros Twisted Gyros on March 15, 2018. Jyros is doing things that have not been done before with Greek and Mediterranean food. A couple “twists”: Jyros uses naan (a fluffy white Indian flatbread) in addition to the traditional Pita bread and Jyros is also doing an Al Pastor (Mexican) pork, Sriracha sauces and things like our Garlic Mayo and Twisted Fries (with meat, toppings and sauce). Get a Gyro, Bowl, Salad, Twisted Fries or Medusa Nachos.
This is owner Jared Katzenbarger’s first independent concept. “It was fun to develop the concept on my own, taking the foods I love and creating a fun, new and exciting concept. I have been a franchisee for years and you do not have the flexibility and creativity that your own concept allows.” Katzenbarger elaborated, “For example, the first couple weeks we were open I received a lot of feedback. I was able to make immediate changes and the guests were appreciative of us keeping their suggestions in mind.”
Jyros is doing things that have not been done before with Greek and Mediterranean food.
Jared Katzenbarger, Owner, Jyros Twisted Gyros
On Thursday, March 15, Jyros will be offering 50 percent off all food items and also doing $2 beer and wine. In addition, they will be giving away prizes and swag, and for anyone that dresses up in a Toga, they will get a free Sando. Please visit us on Facebook /JyrosTwistedGyros or Instagram /jyrostwisted.
1901 J Street, Sacramento, CA 916-462-1002 11a.m. – 9 p.m.
Jared Katzenbarger, 916-546-4399, jared@jyrosgyros.com
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