*This recipe is gluten-free according to industry standards
Ingredients
- vegetable oil 2 tbsp
- ground coriander 1 tsp
- ground turmeric 1 tsp
- ground cumin 1 tsp
- chilli powder 1 tsp
- cauliflower 1, larger leaves trimmed
- red wine vinegar 2 tbsp
- chilli oil 1 tbsp
- pomegranate 1/2, seeds scooped out
- coriander a small bunch, leaves torn
HUMMUS
- olive oil 2 tbsp
- onion 1/2, finely diced
- garlic 2 cloves, crushed
- chickpeas 400g tin, drained and rinsed
- tahini 2 tbsp
- lemon 1, juiced
- rose or regular harissa 1 tbsp
Method
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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.
Nutritional Information
- Kcals 468
- Fat 30.5g
- Saturates 3.7g
- Carbs 26.6g
- Sugars 10.5g
- Fibre 12.3g
- Protein 15.6g
- Salt 0.2g
