Whole roasted cauliflower with hummus and green herb dressing
serves / 6 prep / 30 minutes cook / 1 hour 40 minutes
Ingredients
1 tsp cumin seeds, crushed 1 tsp ground coriander
1 large head of cauliflower, base trimmed, a few leaves intact
400g can chickpeas, rinsed, drained
2 tbsp tahini
60ml (1⁄4 cup) fresh lemon juice
60ml (1⁄4 cup) extra-virgin olive oil
1 garlic clove, crushed
1⁄3 cup firmly packed fresh mint leaves, plus extra, to serve
1⁄3 cup firmly packed fresh continental parsley leaves, plus extra, to serve
1⁄3 cup firmly packed fresh coriander leaves
55g (1⁄3 cup) pistachio kernels 2 tbsp pomegranate arils
1. Preheat the oven to 180C/160C fan-forced. Combine the crushed cumin seeds and coriander. Place cauliflower in a baking dish. Pour 375ml (11⁄2 cups) water in the base of the dish. Spray cauliflower with oil. Rub with spices. Cover dish with foil and bake for 1 hour. Remove foil and bake for a further 30-40 minutes or until golden and tender.
2. Meanwhile, process the chickpeas, tahini, 2 tbsp lemon juice, 1 tbsp olive oil, garlic and 1-2 tbsp warm water in a food processor until thick and creamy. Season. Transfer to a bowl.
3. Clean processor. Add the mint, parsley, coriander and 2 tbsp pistachios and process until finely chopped. Add the remaining 1 tbsp lemon juice and 2 tbsp olive oil. Process until mixture is smooth, adding 1-2 tbsp water if necessary. Season.
4. Spread hummus over a large serving plate. Top with the roasted cauliflower and drizzle with herb dressing. Sprinkle with extra herbs, pomegranate and remaining 1 tbsp pistachios to serve.