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  Now, let’s talk about cheese for a moment. Fake cheese to be exact. The kind made from soy, almonds, plant milk, tofu, etc. The kind that you buy prepackaged from the store. How do you like it? I just can’t seem to jump on the cheese substitute wagon. If I can’t have stringy, bubbly, melty umami...Read More


4 servings

Total time

50 minutes




  • 1½ cups sweet potato hummus ((or hummus of choice))
  • 4 brown rice tortillas
  • 1 head Cauliflower (, cut into florets)
  • 4 shallots (, cut into small wedges)
  • 8 medium Brussel sprouts (, cut into thin ribbons)
  • pine nuts ((optional))


  1. Preheat the oven to 450 degrees. Toss the cauliflower and shallots with salt and pepper and spread out onto a baking sheet in a single layer. Roast for 30 mins, stirring once halfway through the cooking time.
  2. Place the tortillas onto a baking tray (I usually can fit 2 at a time). Toast in the oven until they just begin to turn light brown. Remove and top with hummus, roasted veggies, and the shaved Brussel sprouts. Bake for another 2-3 minutes. Top with pine nuts if using and serve.
  3. View the recipe instructions at Catching Seeds

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