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Roasted harissa cauliflower with warm coriander hummus and dukkah

Four plates of roasted harissa cauliflower, resting on a bed of coriander hummus and dukkah

Roasted harissa cauliflower with warm coriander hummus and dukkah

Name: Roasted harissa cauliflower with warm coriander hummus and dukkah
Total time: 55 min
Yield: Serves 4
Ingredients: 1 large, leaves reserved cauliflower; 3 tbsp olive oil; 2 tbsp rose harissa; 1 clove, finely chopped garlic; 400g tin, rinsed and drained (see cook’s notes) chickpeas; 2 tbsp tahini; 1, juiced lemon; a small bunch, roughly chopped coriander; 50g hazelnuts; ½ tsp cumin seeds; ½ tsp coriander seeds; ¼ tsp fennel seeds; 2 tsp sesame seeds

Adam Bush

Published: February 22, 2020 at 10:53 AM

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Serves 4

Easy

Total time: 55 mins

A star rating of 5 out of 5.21 ratingsRate

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Chunky wedges of roasted rose harissa cauliflower, served with warm hummus and a super-simple homemade dukkah

Healthy

Vegan

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Alternatives

Complete the dish

Check out this vegan roasted harissa cauliflower, then check out our whole roast cauliflower, buffalo cauliflower wings, vegan nut roast and more vegan roast recipes.

Ingredients

Nutrition

1 large, leaves reserved cauliflower
3 tbsp olive oil
2 tbsp rose harissa
1 clove, finely chopped garlic
400g tin, rinsed and drained (see cook’s notes) chickpeas
2 tbsp tahini
1, juiced lemon
a small bunch, roughly chopped coriander

DUKKAH

50g hazelnuts
½ tsp cumin seeds
½ tsp coriander seeds
¼ tsp fennel seeds
2 tsp sesame seeds

Nutrition: per serving

kcal401
fat27g
saturates3.3g
carbs20.4g
sugars6.9g
fibre9.9g
protein14.3g
salt0.3g

Method

step 1

Heat the oven to 200C/fan 180C/gas 6. Halve the cauliflower then cut each half into four chunky wedges. Mix together 2 tbsp of olive oil and harissa, and brush all over the wedges, seasoning well. Roast for 20 minutes with the reserved leaves, then flip and cook for another 20 minutes or until tender, basting with some of the oil.
step 2

To make the dukkah, spread the hazelnuts on a tray and roast, tossing regularly, for 5-10 minutes or until browned. Cool and finely chop.
step 3

Tip the cumin, coriander, fennel and sesame seeds into a dry frying pan, and cook gently for 12 minutes or until browned and smelling toasty. Crush slightly with a pestle and mortar, mix with the hazelnuts and season.
step 4

Heat the remaining 1 tbsp of oil in a pan and cook the garlic for a few minutes until smelling fragrant. Tip in the chickpeas with 100ml of water and simmer gently for 15 minutes. Tip into a food processor with the tahini, lemon juice, coriander and lots of seasoning, and whizz until completely smooth, adding a little water if it’s too thick.
step 5

Divide the hummus between plates, top with the wedges and some of the harissa oil, then sprinkle with dukkah.

*This recipe is gluten free according to industry standards

Cook's notes

Save the aquafaba (the liquid from the tin of chickpeas) for vegan yorkshire puddings or meringues. The aquafaba will keep for a week, covered, in the fridge.

Love cauli? Check out our ingenious recipes here

Moroccan Cauliflower Salad

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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