There’s nothing quite like a good helping of roast cauliflower. This recipe uses a wonderful blend of spices to coat and caramelise the cauliflower in the oven. It’s wickedly moreish – be careful not to eat all the cauliflower before you plate!
When to eat
Cauliflower is one of those vegetables that is widely available year round. But we recommend eating this dish from December through to early April. This means you’ll get the best of the imported lemon.
This meal is around 92% less polluting than the average UK meal.
- Eating this recipe will save around 2.72 KG CO2e per person.
- That’s equivalent to the emissions produced driving 22.46 KM in a modern car.
- 1 Large Head Cauliflower (about 900 g)
- 1 Tablespoon Paprika
- 1 Teaspoon Chilli Flakes
- 5 Clove Garlic
- 2 Tablespoon Olive Oil
- 200 g Kale
- 20 g Coriander
- 240 g Cooked Chickpeas
- 1 Clove Garlic
- 1 Tablespoon Tahini
- 1/2 Lemon (Juiced)
- 1 Tablespoon Olive Oil
- Cut the cauliflower into thumb sized florets. Halve the florets lengthways. Then spread evenly over an oven tray. Finely dice the garlic. In a small glass or jar mix the chopped garlic, paprika, chilli flakes, olive oil and a good helping of salt. Then pour over the cauliflower, being sure to coat the florets evenly. Place in a 250˚c oven for 20 minutes until starting to crisp on the exterior.
- Whilst the cauliflower is cooking, make the hummus. Juice the lemon and reserve. Then put the rest of the ingredients into a blender with a pinch of salt and whiz. Gradually add the lemon juice till you have a good consistency. If the hummus still looks too thick or grainy just add a little bit of water to the mix.
- When the vegetables are done, remove from the oven. Roughly chop the kale and boil in a pan of shallow water for around 2 – 3 minutes until wilted and soft.
- Serve in deep bowls. First, adding a dollop of the hummus then a good helping of the kale and finally the cauliflower. Garnish with chopped coriander.