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  • Fall Scoop

Hummus Topped with Chili Roasted Cauliflower Florets

Hummus Topped with Chili Roasted Cauliflower Florets

Ingredients

  • 4 oz.
    Chef's Line® Hummus
  • 2 oz.
    Chef's Line Chili Seasoned Mini Cauliflower Florets
  • .5 oz.
    Rykoff Sexton® Kalamata Olives
  • .5 T
    Rykoff Sexton Italian Olive Oil
  • 8 slices
    Hilltop Hearth® Pita Chips
  • Garnish
    Za'atar Seasoning

Preparation

  1. Cook Cauliflower Florets and Pita Chips according to package instructions. 
  2. Place Hummus into serving dish. Top with Roasted Cauliflower, Kalamata Olives, Olive Oil and Za'atar Seasoning. Serve with Pita Chips. 

Recipe By Liz Howe, Sr. Culinary Manager, USF Corporate Kitchens

Serves 1