Whole roast cauliflower with warm harissa hummus
- Preparation and cooking time
- Total time
- Easy
- Serves 2-3
Ingredients
- 2 tbsp vegetable oil
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp chilli powder
- 1 cauliflower, larger leaves trimmed
- 2 tbsp red wine vinegar
- 1 tbsp chilli oil
- 1/2 pomegranate, seeds scooped out
- a small bunch coriander, leaves torn
HUMMUS
- 2 tbsp olive oil
- 1/2 onion, finely diced
- 2 cloves garlic, crushed
- 400g tin chickpeas, drained and rinsed
- 2 tbsp tahini
- 1 lemon, juiced
- 1 tbsp rose or regular harissa
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. Put the vegetable oil and the spices into a bowl with some seasoning and mix. Add the cauliflower and toss really well, making sure the cauliflower is well covered. Put on a baking tray and roast for 1 hour 15 minutes-
1 hour 30 minutes or until the stem is tender when pierced with a knife. - STEP 2
Meanwhile, whisk together the red wine vinegar and chilli oil with some seasoning, then stir in the pomegranate seeds.
- STEP 3
Near the end of the cauliflower’s cooking time, heat the olive oil in a pan with the onion and a pinch of salt. Cook gently for 5 minutes until soft, then add the garlic and cook for 1 minute. Stir through the chickpeas and heat for 2 minutes until warm. Tip into a food processor with the tahini, lemon juice, harissa and 150ml of water, and whizz to a purée. Put the hummus in a small pan and keep warm until the cauliflower is ready.
- STEP 4
Serve the roasted cauliflower on the warm hummus with the pomegranate seeds and the dressing drizzled over, plus a sprinkling of coriander leaves.