Mediterranean Diet Friendly Mediterranean Mezze Platter with Beet Hummus & Herb Cauliflower

Total time1 hr 25 min

Prep time35 min

Cook time40 min

Mediterranean Diet Friendly Mediterranean Mezze Platter with Beet Hummus & Herb Cauliflower

This spread turns simple roasted vegetables into a vibrant centerpiece worth gathering around. A vivid beet and cauliflower dip, brightened with lemon juice and warm turmeric, gets swirled into a shallow bowl and drizzled with good olive oil — the kind of dish that makes a produce-forward plate feel special rather than austere. Herb-roasted carrots, caramelized at the edges with fresh thyme and rosemary, sit alongside garlicky marinated olives steeped in warm olive oil until they turn silky and fragrant. Crisp cucumber rounds and lemon wedges keep things fresh, while warm cassava flatbreads, cooked until lightly charred and pliable, give you something sturdy to scoop with. Every component leans on olive oil, garlic, citrus, and herbs, which is exactly the kind of everyday flavor-building this way of eating is built around. It's an easy, colorful platter to build ahead and set out for a crowd, and it fits beautifully into a Mediterranean-style spread.

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Ingredients

6 servings

For the beet & cauliflower dip

2 medium beets (about 12 oz total), scrubbed
2 cups cauliflower florets (about ½ small head)
3 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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2 cloves garlic, unpeeled
2 tbsp tahini-free coconut cream (full-fat)
1 tbsp lemon juice, freshly squeezed
½ tsp ground turmeric
½ tsp fine sea salt, plus more to taste

For the cassava flatbreads

1 cup cassava flour
¼ tsp fine sea salt
½ cup warm water, plus more as needed
2 tbsp olive oil

For the herb-roasted carrots

1 lb carrots (about 6 medium), peeled and halved lengthwise
2 tbsp olive oil
1 tsp fresh thyme leaves
1 tsp fresh rosemary, finely chopped
¼ tsp fine sea salt

For the marinated olives

1 cup castelvetrano or kalamata olives, pitted
2 tbsp olive oil
1 clove garlic, thinly sliced
1 sprig fresh rosemary
1 strip lemon zest (about 2 inches)

For serving

1 english cucumber, sliced into ¼-inch rounds
¼ cup fresh parsley, roughly chopped (optional)
1–2 tbsp olive oil, for drizzling (optional)
lemon wedges, for serving (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Wrap the beets individually in foil and place on one end of a large baking sheet. Toss the cauliflower florets with 1 tbsp of the olive oil and a pinch of salt, then spread on the other end of the same baking sheet. Nestle the unpeeled garlic cloves alongside the cauliflower.
2
Roast the beets, cauliflower, and garlic until the cauliflower is tender and golden at the edges and the garlic is soft when pressed, about 25–30 minutes. Remove the cauliflower and garlic from the pan and set aside. Continue roasting the beets until a skewer slides through the center with no resistance, about 15–20 minutes more (45–50 minutes total). Unwrap the beets and let cool for 10 minutes, then rub off the skins with a paper towel.

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