Fall Scoop
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
- Cook Cauliflower Florets and Pita Chips according to package instructions.
- 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