Whole roast cau­li­flower with warm harissa hum­mus

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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 Ω, seeds scooped out co­rian­der a small bunch, leaves torn HUM­MUS olive oil 2 tbsp onion Ω, finely diced gar­lic 2 cloves, crushed chick­peas 400g tin, drained and rinsed tahini 2 tbsp le­mon 1, juiced rose or reg­u­lar harissa

1 tbsp

• 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 min­utes1 hour 30 min­utes or un­til the stem is ten­der when pierced with a knife.

• Mean­while, whisk to­gether the red wine vine­gar and chilli oil with some sea­son­ing, then stir in the pome­gran­ate seeds.

• 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.

• Serve the roasted cau­li­flower on the warm hum­mus with the pome­gran­ate seeds and the dress­ing driz­zled over, plus a sprin­kling of co­rian­der leaves.

PER SERV­ING 468 KCALS | FAT 30.5G | SAT­U­RATES 3.7G CARBS 26.6G | SUG­ARS 10.5G | FI­BRE 12.3G PRO­TEIN 15.6G | SALT 0.2G

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