Vegetarian Mediterranean Mezze Platter with Beet Hummus & Herb Cauliflower

Total time1 hr 25 min

Prep time35 min

Cook time40 min

Vegetarian Mediterranean Mezze Platter with Beet Hummus & Herb Cauliflower

Roasted beets get whipped into a silky, magenta-hued dip alongside golden-edged cauliflower, brightened with lemon juice, turmeric, and a touch of coconut cream for body. Herb-roasted carrots come out caramelized and fragrant with thyme and rosemary, while olives get warmed in a garlic-and-lemon-zest oil until they turn glossy and deeply savory. Soft cassava flatbreads are rolled thin and charred in a dry skillet, giving you a sturdy, pliable scoop for all that dip. Crisp cucumber rounds and a scatter of parsley round out the board, with lemon wedges on the side for anyone who wants extra brightness. Every component here is built from vegetables, olive oil, and herbs, which makes this spread a natural, satisfying centerpiece for a vegetarian table. It's the kind of platter that looks like a lot of effort but comes together in stages, so you can graze happily while the last flatbread is still on the stove.

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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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