Roasted cauliflower with hum­mus & green herb dress­ing

serves 6| prep 30 mins | cook­ing 1 hour 40 mins - - CHRISTMAS -

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 tbs tahini 60ml ( 14 ⁄ cup) fresh le­mon juice 60ml ( 14 ⁄ cup) ex­tra vir­gin olive oil 1 gar­lic clove, crushed 13 ⁄ cup firmly packed fresh mint leaves, plus ex­tra, to serve 13 ⁄ cup firmly packed fresh con­ti­nen­tal pars­ley leaves, plus ex­tra, to serve 13 ⁄ cup firmly packed fresh co­rian­der leaves 55g ( 13 ⁄ cup) pis­ta­chio ker­nels 2 tbs pomegranate ar­ils

1 Pre­heat the oven to 180°C/160°C 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 tbs le­mon juice, 1 tbs olive oil, gar­lic and 1-2 tbs 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 tbs pis­ta­chios and process un­til finely chopped. Add the re­main­ing 1 tbs le­mon juice and 2 tbs olive oil. Process un­til mix­ture is smooth, adding 1-2 tbs 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 tbs pis­ta­chios to serve.

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