Mediterranean bowl with hummus and roasted cauliflower
The bowl is rich in nutrients, fiber and also various colored vegetables. Tasty bowl, where the role of the sauce is applied to the classic hummus.
1 cup of Gourmet Club classic hummus
Smoked paprika powder
4 boiled eggs
200 g of boiled quinoa
200 g of red cabbage, thinly sliced
200 g of edamame beans
200 g of cherry tomatoes
Salt and pepper
Start with cauliflower. Spread the cauliflower separated on the oven plate. Sprinkle cauliflower with oil and add the smoked paprika powder, salt and pepper. Stir the cauliflower between your hands and raise the oven to 200 degrees for about 20-30 minutes until the cauliflower is golden. Remove from oven and let it cool.
While the cauliflower is cooking in the oven, boil the quinoa in salted water. Also boil the egg, cool slightly and peel. Tear lettuce into smaller pieces and mix with olive oil, salt and lemon juice. Divide into bowls. Divide the cauliflower, boiled quinoa, red cabbage, edamame beans and cherry tomatoes between the bowls. Put the hummus in bowls and then add the boiled eggs (cut in half). Sprinkle with olive oil and a small pinch of smoked paprika powder.