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).
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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
Calories: 429kcalCarbohydrates: 39gProtein: 16gFat: 28gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gSodium: 470mgPotassium: 1915mgFiber: 16gSugar: 12gVitamin A: 399IUVitamin C: 279mgCalcium: 164mgIron: 5mg
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