ROASTed CAULIFLOWER w-Sweet potato hummus

INGREDIENTS

CAULIFLOWER

1 head cauliflower, broken into florets

2 TBSP olive oil

1 TSP salt

1/4 TSP pepper

1 TSP chilli flakes

1 TSP cumin

SWEET POTATO HUMMUS

400g sweet potato, cubed  

3 large garlic cloves, peeled

1 400g can chickpeas, drained and rinsed

Juice of 1 small lemon

1 TSP salt

1 TSP ground cumin

2 TBSP tahini

4 TBSP olive oil

NUT CRUMBLE

100g mixed nuts

¼ teaspoon ground cinnamon

½ TSP salt

1 TSP ground cumin

1 TSP ground coriander

½ TSP dried chilli flakes

1 TBSP sesame seeds

1 TBSP olive oil

DRESSING

2 TBSP olive oil

1 TBSP balsamic vinegar

1 TBSP lemon juice

Handful of parsley leaves, finely chopped

INSTRUCTIONS

CAULIFLOWER

1. Pre-heat oven to 180°C. In a large bowl, toss cauliflower in oil and spices until evenly coated. Spread onto a roasting tray lined with baking paper.

2. Roast for 20-30 minutes until starting to crisp and brown. Remove from oven, place in a bowl and let cool. Keep oven running.

SWEET POTATO HUMMUS

1. Toss sweet potato in some olive oil and roast at 200°C until soft – approx. 40 minutes. Note: to save time, you could also boil the sweet potato.

2. Place all ingredients for the hummus in a food processor and process until smooth. Refrigerate or let stand until ready to serve.

NUT CRUMBLE

1. Mix all ingredients for nuts in a small bowl. Spread on roasting tray lined with baking paper. Roast until toasted – approx. 8 minutes. Remove from oven and let cool.

2. Crush coarsely with a mortar and pestle.

DRESSING

1. Put all ingredients for the dressing in a bowl and whisk until until combined. Refrigerate until ready to use.

TO ASSEMBLE

1. Place prepared cauliflower and dressing in a bowl. Toss gently to combine.

2. Smear the hummus onto a plate. Top with the cauliflower and dressing mix. Garnish with nut crumble.