Roasted cauliflower with hummus and amba mango sauce
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Hummus with roasted cauliflower and amba mango sauce

When I'm really hungry, it can happen that I get "slightly" hangry. I sometimes notice this myself and sometimes I am politely told to smile or to stop banging my head against something. The prospect of hummus can normalise my behaviour a bit. And if there's a nice topping, like roasted cauliflower and fruity amba sauce, I might even smile again.

Hummus x Cauliflower x Amba

On a good mezze table there is always a well-filled plate of makali. These are mixed, deep-fried vegetables. Cauliflower is a must. And since I personally like to move from one plate to the next and dip my pita bread directly into all the little bowls, I sometimes end up with very tasty combinations.

The combination of creamy hummus, the roasted flavours of the cabbage and the fruity notes of amba gave me a brief pause in my combine foraging move: "Oh, this definitely needs to go on the blog!"

And so I made this delicious creation and added some caramelised sumac onions and chopped almonds. Everything is garnished with fresh parsley, some sesame seeds and black cumin. I roasted the cauliflower in the oven to reduce the fat. Of course, you can also deep-fry the cauliflower 😉 I'm not a fan of it.

The recipe is for 4 people as a main course or for 8 people as a starter.

Recipe for hummus with roasted cauliflower and amba

Roasted cauliflower with hummus and amba mango sauce
Print recipe
Preparation time 30 Min.
Preparation time 30 Min.
Working time 1 Std.
Servings 4 People



For garnishing

  • 1 Tl Black cumin
  • 1 TL Sesame
  • 1 Handful Parsley


  • Preheat the oven to 200 °C. Divide the cauliflower into florets and lay them out on a baking tray. Drizzle with a little olive oil, salt lightly and roast in the oven for approx. 25 - 30 minutes.
  • Peel the onions, cut them into rings and roast them with 4 tbsp olive oil in a pan on high heat. Add a pinch of salt and 2 tsp sumac and roast for about 5 minutes until the onions are nicely cooked.
  • Coarsely chop the almonds and parsley.
  • Divide the hummus and sumac onions between plates and top with roasted cauliflower.
  • Spoon the amba over the hummus and cauliflower. (You don't have to use the whole amba sauce) and garnish with olive oil, almonds, parsley, sesame seeds, black cumin.
  • Serve with fresh pita bread or baguette.


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Try hummus with mushrooms or hummus with roasted Brussels sprouts. You might also like hummus guacamole style.

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