Serves 1-4 depending on the size of the cauliflower and side dishes
1 head of cauliflower—small for a lunch serving, or as large as you choose for a main dish
Seasoning blend: One you enjoy, or blend garlic and onion powder, herb salt, paprika, and dill
1/3-3/4 or more Hummus of your favorite, or my Roasted Red Pepper Hummus* (very pretty)
Hot brown rice, seasoned with salt, pepper, garlic and onion powder, dill, and bit of lemon juice
Steam the cauliflower whole in a large pot, or in the microwave. I used a heat proof large glass bowl, covered with a plate. Cook on high for 3-4 minutes for a small cauliflower, or if very large, 7-8 minutes. The cauliflower should be slightly soft to the touch, but not at all tender.
Set the cauliflower on a parchment or silicone-mat covered baking pan, and generously cover with your preferred seasoning. Roast at 375 F oven for 20-35 minutes, or until it is tender and lightly browned.
To serve:
Swirl the hummus around the plate or platter to create a flavorful base—the hummus is part of nearly every bite. Spoon the hot and savory rice over the hummus, leaving a ring of hummus showing.
Lay the seasoned roasted slightly golden cauliflower over the rice.
Serve with a bowl of savory sautéed greens and enjoy!
