Vegan Mediterranean Mezze Platter with Beet Hummus & Herb Cauliflower

Total time1 hr 25 min

Prep time35 min

Cook time40 min

Vegan Mediterranean Mezze Platter with Beet Hummus & Herb Cauliflower

This vibrant spread is entirely plant-based from top to bottom, no ingredient swaps to think twice about. The centerpiece dip is a beautiful streak of magenta, roasted beets and golden cauliflower blended smooth with coconut cream, lemon juice, and a hit of turmeric for warmth and color. Alongside it, cassava flatbreads cook up in a dry skillet until charred in spots and pleasantly chewy, perfect for scooping. Herb-roasted carrots go sweet and caramelized with fresh thyme and rosemary, while olives get a warm marinade of garlic, rosemary, and lemon zest that makes them taste far more special than straight from the jar. Crisp cucumber rounds and a scatter of parsley round out the board with color and crunch. It's a generous, shareable spread that fits neatly into a vegan menu without asking you to skip a single element.

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Ingredients

6 servings

For the beet & cauliflower dip

2 medium beets (about 12 oz total), scrubbed
Beets Bunch Fresh Organic Beets Red Beets Cal-Organic Farms® Healthy By Choice Organic Bunch Beets Red Beet
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2 cups cauliflower florets (about ½ small head)
3 tbsp olive oil, divided
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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