This sheet-pan style bowl roasts salmon and cauliflower together until the cauliflower is nice and charred and the salmon is perfectly flaky. Miso paste and cilantro get blended up with chickpeas, lemon, and tahini for a little spin on a classic hummus that will act as the sauce for the bowls. Crunchy cucumbers, fresh herbs, and a generous drizzle of olive oil round out the dish!
Ingredient highlight
Cauliflower! Is a great source of vitamin K and vitamin C. Like all of it’s cruciferous family members, cauliflower contains compounds, called glucosinolates, that may help prevent cancer.
Servings 4
Prep Time 15 minutes 
Cook Time 35 minutes Ingredients
For the bowls:
- 5 cups chopped cauliflower (from about 1.25-1.5lb head)
- 2 tbsp olive oil
- 1 tsp kosher salt, divided
- Black pepper
- 1-1.5 lb salmon, cut into 4 filets
- 1 cucumber, thinly sliced or chopped
For the hummus:
- 1 (15 oz) can chickpeas, drained and rinsed
- ½ bunch cilantro (about 2 cups loosely packed, plus more for topping)
- ¼ cup + 2 tbsp tahini
- 3 tbsp mellow white miso paste
- 3 tbsp lemon juice
- 1-2- inch knob ginger
- ¼ tsp kosher salt
- ½ cup water
- Bulk it up! ~ Add a scoop of cooked grains like farro or quinoa on top of the hummus. Or serve with toast or pita bread. See leftovers for more ideas.
Instructions
- Preheat the oven to 425F convection or 450F regular bake. Line a baking sheet with parchment paper.
- Add the cauliflower to the baking sheet along with the oil, ½ teaspoon salt, and some black pepper. Use your hands to toss to coat well, then spread out into an even layer and bake for 20-25 minutes or until it’s beginning to char.
- Make spaces on the baking sheet and place the salmon there. Drizzle each fillet with a touch of oil and sprinkle with the remaining ½ teaspoon salt and more black pepper, if you’d like. Rub around to coat. Bake for 10 more minutes or until the salmon is cooked through. Once the salmon has cooled a bit, you can peel off the skin, if you’d like.
- To make the hummus, add everything to a blender or food processor and blend until smooth, using a tamper tool to help blend. You want the hummus to be liquidy/saucy, not thick and pasty. If it’s too thick or not blending, add more water.
- To serve, scoop at least ¼ cup hummus into your bowl and use the back of your spoon to swoosh it out. Place the salmon on top, followed by the cauliflower and cucumber. Top with more cilantro, some black pepper, and a generous drizzle of good olive oil.
Items you can prep ahead (optional)
- Chop 5 cups cauliflower
- Thinly slice or chop 1 cucumber
- Make the hummus
Substitutions:
- To make vegetarian, add an extra can of drained/rinsed chickpeas to the baking sheet with the cauliflower (and bump the oil to 3 tbsp and salt to 1 tsp) and roast it all together for about 30 minutes or until everything is charred and crispy.
- Use any canned bean in place of chickpeas for the hummus.
- If you don’t have miso paste, substitute with 1-2 tbsp of soy sauce and use less water.
- Use any veggie in place of cauliflower or do a mix of veggies – carrot, mushroom, cabbage, bell pepper, etc…
Storage:
- Store leftovers in an airtight container:
- Salmon: up to 4 days in the fridge
- Hummus: up to 5 days in the fridge or 2 months in the freezer
Leftovers + Repurposing:
- Warm up the salmon and cauliflower in the microwave until warmed through (it can help to flake up the salmon for more even heating). You can also warm the hummus up a little bit so it’s not so cold. If the hummus is very thick, stir in a bit of water to thin. Serve it up as described in the recipe.
- Use leftover hummus as a dip (to make it thicker, stir in a bit of tahini). You can also use it in sandwiches or open-faces toast as a topper.
- Cut/flake everything up into smaller pieces and throw it all into a pita or wrap with the hummus and some greens.
- Serve it all over some cooked grains or mix the cauliflower with a cooked grain, olive oil, and salt to serve as the base for the bowl.
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