Roasted cauliflower with hummus & green herb dressing
serves 6| prep 30 mins | cooking 1 hour 40 mins
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.