This Mediterranean Hummus Bowl with Roasted Cauliflower is a vibrant, nutrient-packed dish layered with creamy hummus, seasoned roasted vegetables, fresh herbs, and a soft-boiled egg. It’s a satisfying and balanced meal inspired by bold Mediterranean flavors.

Why You’ll Love This Recipe

This bowl combines rich, creamy hummus with savory roasted cauliflower and fresh, crisp toppings. It’s vegetarian, naturally gluten-free, and highly customizable. With its combination of textures and wholesome ingredients, this dish makes an ideal lunch, light dinner, or shareable appetizer.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Hummus (store-bought or homemade)
Cauliflower florets
Olive oil
Ground cumin
Smoked paprika
Salt and black pepper
Cherry tomatoes, halved
Fresh parsley, chopped
Soft-boiled eggs
Lemon wedges (for serving)
Paprika or sumac (for garnish)

Directions

Preheat the oven to 425°F (220°C).
Toss cauliflower florets with olive oil, cumin, paprika, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until golden and tender.
While cauliflower roasts, prepare soft-boiled eggs by cooking them in simmering water for 6–7 minutes. Transfer to an ice bath, then peel.
On each plate or in a shallow bowl, spread a generous layer of hummus as the base.
Arrange roasted cauliflower, halved cherry tomatoes, and a halved soft-boiled egg on top.
Sprinkle with chopped parsley and a pinch of paprika or sumac.
Serve immediately with lemon wedges on the side.

Servings and timing

Servings: 2
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Add grains: Include cooked quinoa, farro, or couscous to make it more filling.
Make it vegan: Omit the egg or replace it with roasted chickpeas.
Add greens: Serve over a bed of arugula or baby spinach for a fresh twist.
Spicy kick: Add a drizzle of harissa or chili oil for extra heat.
Topping ideas: Try feta, olives, or pine nuts for additional flavor.

Storage/Reheating

Store the roasted cauliflower separately in an airtight container for up to 4 days.
Hummus bowls are best assembled fresh, but individual components can be prepped in advance.
Reheat cauliflower in a 350°F (175°C) oven for 5–7 minutes or until warmed through.

FAQs

Can I use store-bought hummus?

Yes, high-quality store-bought hummus works well, but homemade adds extra freshness.

How do I make this dish vegan?

Simply omit the egg or substitute with crispy chickpeas or avocado slices.

Can I roast other vegetables?

Yes, carrots, sweet potatoes, and Brussels sprouts make great additions.

What’s the best way to get creamy hummus?

Blend cooked chickpeas with tahini, lemon juice, garlic, olive oil, and water until smooth.

Are there gluten-free options?

Yes, this bowl is naturally gluten-free. Just ensure store-bought hummus is certified gluten-free.

What herbs work best here?

Parsley is traditional, but mint, dill, or cilantro also work well.

How do I make soft-boiled eggs perfectly?

Simmer eggs for 6–7 minutes, then immediately transfer to an ice bath before peeling.

Can I serve this as an appetizer?

Yes, arrange smaller portions on a platter for dipping with pita chips or veggies.

What protein can I add?

Grilled chicken, shrimp, or falafel are great additions for more protein.

Can I use frozen cauliflower?

Yes, but fresh gives better texture. If using frozen, roast longer to remove moisture.

Conclusion

The Mediterranean Hummus Bowl with Roasted Cauliflower is a flavorful, nutritious, and beautifully composed dish that offers everything you want in a single bowl. With creamy hummus, spiced vegetables, and fresh toppings, it’s a simple yet impressive recipe that’s sure to become a staple in your rotation.