CAULIFLOWER ‘COUSCOUS’ WITH ROASTED CARROT HUMMUS

SERVES 4

INGREDIENTS

900g cauliflower, trimmed, chopped coarsely

1 Tbsp olive oil

2 Tbsp ground cumin

½ tsp ground cardamom

⅓ cup coarsely chopped, roasted, unsalted pistachio kernels

⅓ cup roasted pine nuts

½ cup pomegranate seeds

1 cup flat-leaf parsley leaves, chopped coarsely

1 cup mint leaves, chopped coarsely

½ cup Inca berries (see Cook’s Note opposite)

1 Tbsp finely chopped preserved lemon rind

1 lemon, cut into wedges

ROASTED CARROT HUMMUS

3 medium carrots, chopped coarsely 2 tsp olive oil

300g hummus

1 tsp finely grated orange rind

1 Preheat the oven to 180°C to make the roasted carrot hummus.

2 Place chopped carrots on an oven tray lined with baking paper and drizzle with oil. Roast for 40 minutes or until tender then cool slightly. Blend or process carrots with hummus and orange rind until smooth. Season to taste.

3 While carrots are roasting, process cauliflower until it resembles couscous. Heat oil in a large frying pan or wok over medium heat and cook cauliflower, stirring, for 5 minutes or until tender. Add cumin and cardamom and cook for 1 minute or until fragrant. Season to taste.

4 Combine the cauliflower mixture, nuts, pomegranate seeds, parsley, mint, Inca berries and preserved lemon in a large bowl. Top with the roasted carrot hummus and serve with lemon wedges.