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If you’re a cauliflower fanatic – this recipe is one for you. The tahini based marinade is packed with the warm flavours and makes the cauliflower super delicious
Ingredients
- 1 large head of cauliflower â?? all the leaves removed
Marinade
- 2 tbsp of runny and smooth tahini
- 2 tbsp of lemon juice
- 2 tbsp of water
- 1/2 tsp of cumin powder
- 1/2 tsp of smoked paprika
- 1/2 tsp of coriander powder
- 1 tbsp of pomegranate molasses – if you can’t find it use 1/2 tbsp of maple syrup
- A generous pinch of salt & pepper
Hummus
- 1 can of drained and rinsed chickpeas 400gr
- 1 medium size red pepper – deseeded and chopped into pieces
- 1 tbsp of harissa paste
- 1 tbsp of tahini paste
- 1 garlic clove – minced
- The juice of 1 lemon
- Salt to taste
- 3 4 tbsp of extra virgin olive oil
To Serve
- 1/2 pomegranate seeds
- A handful of flaked almonds or toasted pine nuts or both
- A handful of chopped parsley
Instructions
- Preheat the oven at 180 degrees celsius.
- Mix all ingredients for the marinade into a bowl until you have a smooth and creamy consistency.
- Pour over the marinade and massage it into the cauliflower. Place the head of cauliflower onto a baking tray and roast it in the oven for 35-40 minutes until crispy around the edges.
- At the same time add the chopped pepper to a small baking tray, drizzle with a touch of oil and a pinch of salt, toss the pepper around and bake for 15 minutes until soft.
- While the cauliflower is still cooking make the hummus. To a food processor add the chickpeas, roasted pepper, tahini, lemon juice, harissa paste, garlic clove, salt, and extra virgin olive oil. Blitz until you have a smooth and creamy consistency. Add a dash of water if needed.
- Spread the hummus on a serving plate. Remove the cauliflower from the oven and place it on top of the hummus. Sprinkle with pomegranate seeds, flaked almonds, pine nuts, and chopped parsley. Enjoy!
This recipe was republished with permission from Happy Skin Kitchen. Find the original recipe here.
