That time when you recreate the roasted cauliflower you love to get at the mall.
Yep. It happens.
If you follow me on Instagram, you’ve probably noticed our regular mall days. It sounds so 90s (because it is), but there’s a reason we keep doing it.
Growing up, every Friday my mom, aunt Lacy, Mother Lovett and I would spend the whole day shopping together. Sometimes our brothers came, but mostly it was a girls’ day and my grandpa would watch them. We did that for years—even back when I was in kindergarten and only had a half-day of school. It became a ritual more than anything else, not about what we bought but about being together.
This cauliflower dish is my take on the version served at the Nordstrom café, and it’s outstanding.
It might not be the most colorful plate—roasted cauliflower and hummus both lean beige, and Kalamata olives are deep purple—but the flavor is surprising and bold.
There’s a toasty richness from the roasted cauliflower and a briny pop from the olives, all balanced by creamy hummus. A sprinkle of tangy feta and fresh herbs or microgreens finishes it perfectly. It works as a meal, a side, lunch or an appetizer and is truly addictive.
Some recipes are more photogenic than flavorful—this one is the opposite. It may not photograph like a magazine shot, but the taste more than makes up for it. I even once grabbed a takeout box of this from Nordstrom Café, ate it cold at my kitchen sink, and it was still excellent. If that’s not a compliment, I don’t know what is.
Here’s the recipe so you can make it at home.
Roasted Cauliflower with Hummus, Olives and Feta
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Ingredients
- 1 large head of cauliflower or 2 small
- 2 garlic cloves minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon crushed red pepper
- 3 tablespoons olive oil
- 1/2 cup kalamata olives pitted and sliced
- 1/4 cup feta cheese
- 1 handful fresh herbs or microgreens
Hummus
- 1 25-ounce can chickpeas, drained and rinsed
- 1 cup tahini paste
- 2 garlic cloves minced
- 1/2 lemon, juiced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 to 5 tablespoons ice water
- 3 tablespoons olive oil, plus more for drizzling
- fresh herbs for topping
Instructions
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Preheat the oven to 425°F (220°C).
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Slice the cauliflower into large pieces or break it into florets and place on a baking sheet. Sprinkle with minced garlic, drizzle with olive oil and season with salt, pepper and crushed red pepper.
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Roast for 20 to 25 minutes, until golden and toasty. While the cauliflower roasts, prepare the hummus.
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Spread hummus on a plate or in a shallow bowl. Top with roasted cauliflower, drizzle with a little olive oil if desired, then sprinkle with sliced olives, crumbled feta and fresh herbs or microgreens. Serve immediately.
Hummus
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In a food processor, combine chickpeas, tahini, lemon juice, garlic, salt and pepper. Pulse until the mixture begins to come together, scraping the sides as needed. With the processor running, drizzle in ice water and blend until smooth, adding more water a tablespoon at a time if necessary. Drizzle in olive oil and taste, adjusting seasonings as desired. Top the hummus with fresh herbs before serving.
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I appreciate you so much!
Honestly, this is my kind of mall food.