Mediterranean Hummus Bowls

Ingredients

• 1 medium head cauliflower (about 2 pounds), cut into florets
• 2 tablespoons olive oil, divided
• 1 pound eggplant, cut into ½ inch chunks
• 3 large cloves garlic, minced
• ¼ teaspoon fine sea salt
• ¼ teaspoon pepper
• For the veggies:
• ½ of a small red onion, thinly sliced
• 1 pint cherry tomatoes, halved
• 1 medium english cucumber, halved lengthwise then sliced
• 1 medium ripe avocado, diced
• 2 tablespoons olive oil
• 1 ½ teaspoons honey
• 1 ½ teaspoons red wine vinegar
• ¼ teaspoon fine sea salt
• ¼ teaspoon dried oregano
• For the bowls:
• about 8 ounces plain hummus
• about 8 large soft boiled eggs

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