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Whole roasted cauliflower with hummus and green herb dressing recipe
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Prep Time:
30 minutes
Cook Time:
100 minutes
Total Time:
130 minutes
Impressive vegan main featuring homemade hummus base, whole roasted cauliflower, and flavorful herb dressing.
Ingredients:
  • 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
  • 48.00 gm tahini
  • 60ml (1/4 cup) fresh lemon juice
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 garlic clove, crushed
  • 82.50 ml firmly packed fresh mint leaves, plus extra, to serve
  • 82.50 ml firmly packed fresh continental parsley leaves, plus extra, to serve
  • 82.50 ml firmly packed fresh coriander leaves
  • 1/3 cup Pistachios
  • 40.00 ml pomegranate arils
Instructions:
  • 1. Preheat your oven to 180C/160C fan forced. 2. Mix together crushed cumin seeds and coriander. 3. Put the cauliflower in a baking dish and pour 375ml (11⁄2 cups) water into the dish. 4. Lightly spray the cauliflower with oil and coat it with the spice mixture. 5. Cover the dish with foil and bake for 1 hour. 6. Uncover the dish and bake for an additional 30-40 minutes, or until the cauliflower is golden and tender.
  • Combine chickpeas, tahini, lemon juice, olive oil, garlic, and warm water in a food processor. Blend until smooth and creamy. Season to taste, then transfer the mixture to a serving bowl.
  • Prepare processor by cleaning it well. Combine mint, parsley, coriander, and 2 tablespoons of pistachios in the processor. Pulse until finely chopped. Pour in 1 tablespoon of lemon juice and 2 tablespoons of olive oil. Blend until smooth, adding 1-2 tablespoons of water if needed. Season with salt and pepper to taste.
  • On a large serving plate, generously spread hummus. Arrange the roasted cauliflower on top and drizzle with herb dressing. Finish by sprinkling extra herbs, pomegranate seeds, and the remaining 1 tablespoon of pistachios before serving.

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