ROASTED CAULIFLOWER HUMMUS

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INGREDIENTS
for the cauliflower
  • 350g cauliflower florets
  • drizzle of olive oil
  • pinch of salt and pepper
for the hummus
  • 1 can (400g) chickpeas
  • 1/4 cup tahini
  • 3 roasted garlic cloves
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cumin
  • 1/4 cup (60ml) aquafaba (chickpea soaking liquid from the can)
  • 1/4 cup (60ml) warm water
  • 1/2 teaspoon sea salt flakes
to garnish
  • handful of finely chopped parsley
  • olive oil for drizzling
  • sprinkling of sweet paprika and ground cumin
  • pan roasted chickpeas (optional)

INSTRUCTIONS

  1. Preheat oven to 180C. Place cauliflower florets on a lined baking tray. Drizzle with olive oil and sprinkle with sea salt flakes and pepper. Mix gently to coat the florets evenly with the oil and seasoning.
  2. Roast in the pre-heated oven for approximately 35-40 minutes until cauliflower florets are caramelised and tender. (Check at around the 25 minute mark to ensure that the florets are not starting to burn. If they are, reduce oven temperature slightly and extend roasting time by 10-15 minutes. I also like to add the garlic cloves at this 25 minute mark for roasting.)
  3. Remove cauliflower from oven when done and allow to cool. Peel garlic cloves.
  4. Add all ingredients for the hummus to a food processor or blender and blend/process until smooth (approximately 2 minutes). Check for seasoning and make sure it is salted to liking. If you want it thinner, add more water.
  5. Scoop hummus into a serving bowl. Using the back of a spoon, make swirling indentations in the hummus. Drizzle olive oil over these grooves in the hummus. Sprinkle paprika and cumin. Top with roasted cauliflower, chickpeas (if using) and parsley. Serve immediately with flatbreads or carrot sticks.

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