Roasted Cauliflower with Chickpeas & Hummus

Cauliflower is coming into season about now, usually starts in mid June. I know a few friends that have started harvesting their own and they look magnificent. It can be a tricky vegetable to grow to be honest. If the slugs don’t get it, then you’ll leave it a few days too long and it’ll go to flower. I tend to wrap the leaves over the head to keep in nice and white but also for sun protection.

This dish was developed because my boyfriend loves cauliflower and he also loves hummus. Add in Indian inspired spices and you are on to a winner. You could add pomegranate to the top for a sweet burst of crunch. I’ve topped it with blitzed nuts and chilli, a squeeze of honey and some fresh coriander. It’s SO good. You could have this as a main, or it would work great as a side dish at a BBQ. Juicy roasted chicken, a nice side salad. Divine!

Roasted Cauliflower with Chickpeas & Hummus

Serves: 2-4

Prep time: 12 mins

Cook time: 35-40 mins

Total time: 47-57 mins

Ingredients

  • 2 small or 1 large cauliflower

  • Large tub of ready made hummus - or make your own superstar!

  • Fresh coriander

  • 1 red chilli

  • Handful of mixed nuts (around 30-50g)

  • 1 whole bulb of garlic

  • 1 400g tin chickpeas

  • Honey

  • Lemon

  • 2 & a half tsp medium curry powder, 1 tsp garam masala, 1 tsp cumin, half tsp each of cinnamon, chilli powder & garlic powder

“Add pomegranate seeds for a sweet crunch.”
— Gem

Directions

  1. pre-heat oven to 200c

  2. Separate florets of cauliflower, don’t waste the stem, you can chop this up and add it in too. Pop in boiling water for around ten mins.

  3. Drain cauliflower and chickpea tin, throw them in a roasting dish with a little oil and all the dry spices. Mix together.

  4. Cut the top off your garlic and drizzle it with a little oil. Pop it into the corner of the tray. Roast for 35-30 mins, shaking once half way.

  5. Once done, squeeze the roasted garlic into your hummus and mix together. SPread out on a plate or dish, top with cauliflower and chickpeas. Drizzle with a little extra virgin olive oil and honey.

  6. Blitz the nuts in a mini blender or finely chop with the chilli, sprinkle over the dish and finish with coriander and squeeze of lemon.

Dinner, Recipes, SidesGemma MorsonSide dishes, Dinner, Vegetarian, Vegetables