Whole roast cauliflower with warm harissa hummus
1 HOUR 45 MINUTES | SERVES 2-3 | EASY |
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
• 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