Roast spiced cauliflower with hummus and crispy kale

Here comes another bowl of deliciousness that unfortunately doesn’t look as good as it tastes. Why is it so hard to make healthy food look good?! You’re just going to have to trust me on this – it’s a vegan comfort food fiesta in a bowl. I’m seriously thinking that I need to use spices a lot more in my cooking. Up until now I’ve kinda overlooked them thinking that they’re more effort than they’re worth, but when you’re stuck eating vegetables and pulses they’re a sure fire way of bringing some sunshine onto the plate.

Recipe

Serves 2-3

Time: 45 minutes

Ingredients

For the cauliflower

• 500g Cauliflower (about 1 small one)
• ½ tsp Dried chilli flakes
• 1 tbsp Ras el Hanout
• 2 tbsp Olive oil
• A large pinch of Salt
• 5 Cloves of Garlic
• ½ tbsp (about 15ml) Soy sauce
• 90g Honey (or agave if you want to make it vegan)

For the hummus

• 200g Canned chickpeas
• 2 tbsp Lemon juice
• 2 Garlic cloves, peeled
• 1 tbsp Tahini
• ½ tsp Paprika
• ½ tsp Ground cumin
• Salt and pepper to season
• A few pomegranate seeds

To Serve

• A couple of handfuls of Curly kale
• 1 tsp Olive oil
• 1 tsp Caster sugar
• A large pinch of Salt
• A few Pine nuts
• A few spoonfuls of Pomegranate seeds

Method

1. Bring a large pan of water to the boil. Cut the cauliflower into florets and add to the water. Boil for a couple of minutes until par-boiled but not completely cooked. Drain and leave to cool.
2. Pre-heat the oven to 200˚C. Line a baking tray with foil.
3. Mix together the chilli flakes, ras el hanout and oil and then add a little salt and pepper to season. Crush the garlic and add it to the mixture.
4. Rub the cauliflower in this mixture and then spread it out on the lined baking tray. Roast for 10 minutes in the oven.
5. Mix the soy sauce honey until combined and then brush the cauliflower with this mix.
6. Put the cauliflower back in the oven and bake for a further 10-12 minutes until golden brown and just starting to char.
7. Now make the hummus. Drain the chickpeas into a sieve and then rinse them under cold water.
8. Put the chickpeas, lemon juice, garlic, salt, tahini, water, paprika and cumin into a food processor and blend to a smooth paste.
9. Taste the mixture and then season to taste with extra salt, pepper, lemon juice and cumin. Spoon the mix into a bowl and then garnish with extra olive oil, pomegranate seeds and pine nuts.
10. Now make the crispy kale. Put the kale onto a baking tray or roasting tin, taking out any large chunks of stalk as you do. Drizzle the kale with the oil, sugar and a pinch of salt and mix together. Then put in the oven for 3-5 minutes until crispy but not burnt.
11. Serve the roasted cauliflower with the crispy kale and the hummus on the side!

Thanks for reading!

Emma x