I usually grind up 4-6 times the spice requirement and store in a jar so that I can make this dish very quickly. If you don’t want to make the spice mix, you can buy baharat seasoning from most large supermarkets (Bart make a good one)
SERVES 4
SPICE MIX
1 tsp coriander seeds
1 tsp cumin seed
1 tsp fennel seeds
1 tsp turmeric
1 tsp smoked paprika
½ tsp Kashmiri chilli (optional)
SPICED CAULIFLOWER
4 smallish cauliflowers
3 tbsp of homemade spice mix or Baharat seasoning
4 tbsp vegetable oil
200g of homemade or shop bought hummus
2 tbsp harissa paste
pomegranate seeds, for garnish
mint leaves, torn for garnish
coriander leaves, torn for garnish
If your making your own spice mix, grind all the ingredient together.
Pre heat the oven to 2000C Fan. Trim the cauliflower and cut out a cone shape from the stem.
Mix 3 tbsp of homemade spice mix or baharat spice mix with 4 tbsp of oil to make a paste.
Using either a pastry brush or your hands (if you don’t mind getting messy) cover the cauliflower with the spice paste. Put on a baking tray and roast for between 35-40 minutes or until tender when pierced with a knife.
While the cauliflower is cooking, add harissa to hummus and warm gently in a small saucepan. You want this to be just tepid.
When the cauliflower is cooked, Spoon the harissa hummus on the middle of a serving plate, put the cauliflower on top, drizzle with some oil, lemon juice and sprinkle with pomegranate seeds and herbs
Spice baked cauliflower
Ingredients
Spice mix
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp turmeric
- 1 tsp smoked paprika
- 1/2 tsp chilli powder
Cauliflower & Hummus
- 4 smallish cauliflowers
- 3 tbsp homemade spice mix of Baharat spice mix
- 4 tbsp vegetable oil
- 200 g hummus
- 2 tbsp harissa
- pomegranate seeds to garnish
- mint leaves, torn for garnish
- coriander leaves, torn for garnish
- extra virgin olive oil for drizzle
- squeeze of lemon
Instructions
- If making your own spice mix, grind all the spices together
- Pre heat the oven to 200C Fan.
- Trim the cauliflower and cut out a cone shape from the stem.
- In a small bowl mix 3 tbsp of the spice mix with 4 tbsp of oil to make a paste.
- Using either a pastry brush or your hands (if you don't mind getting messy) cover the cauliflower with the spice paste. Put on a baking tray and roast for between 35-40 minutes or until tender when pierced with a knife.
- While the cauliflower is cooking, add harissa to hummus and warm gently in a small saucepan. You want this to be just tepid.
- When the cauliflower is cooked, Spoon the harissa hummus on the middle of a serving plate, put the cauliflower on top, drizzle with some oil, lemon juice and sprinkle with pomegranate seeds and herbs
Nutrition
Comments (3)
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This is now my Go To for vegetarian and vegan guests but also for when I want something spicey and nicey side with a side order of smug for not using meat and getting more veggies in my diet. I absolutely love this. I have also cut the cauli up pre roasting for shorter cooking time.
Love this recipe. Always creates an amazing result and even those who don’t like cauliflower love this dish.
Thank you! It’s a great dish when you veggies or vegans to feed and filling enough for meat eaters.