Whole roast cauliflower with warm harissa hummus

Name: Whole roast cauliflower with warm harissa hummus
Total time: 1 h 45 min
Yield: 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; 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

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Serves 2-3

Easy

Total time: 1 hr and 45 mins

A star rating of 3.5 out of 5.2 ratingsRate

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Check out our vegan roasted cauliflower with warm harissa hummus. This cauliflower recipe makes for a great side dish when feeding a hungry crowd. Plus it's low in calories and it's gluten free

Gluten free

Vegan

Vegetarian

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Alternatives

Complete the dish

Serve this whole roast cauliflower for an impressive vegan centrepiece, then check out our roasted cauliflower, roasted curried cauliflower, roast cauliflower curry and more cauliflower recipes.

For more plant-based inspiration, try our vegan nut roast, vegan yorkshire puddings, vegan wellington and more vegan roast recipes.

Ingredients

Nutrition

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

Nutrition: per serving

kcal468

low
fat30.5g
saturates3.7g
carbs26.6g
sugars10.5g
fibre12.3g
protein15.6g
salt0.2g

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.

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A star rating of 3.5 out of 5.2 ratings

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