Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 whole cauliflower
- 3 tbsp olive oil
- 1 tbsp maple syrup
- 1 clove garlic, minced
- 2 tsp smoked paprika
- 1 tsp ground cumin
- Sea salt & freshly ground black pepper, to taste
- ½ bunch fresh coriander leaves, to serve
- 120g pumpkin seeds
- 1 clove garlic
- 3 tbsp lemon juice
- 120mL water or aquafaba
- 60mL olive oil
- Sea salt & freshly ground black pepper, to taste
Method
- Preheat the oven to 180°C (fan-forced).
- Cut the base of the cauliflower to ensure it sits flat, then place the cauliflower head in a roasting dish.
- Mix the olive oil, maple syrup, garlic, paprika, cumin and seasoning together in a small bowl. Brush all over the cauliflower to coat evenly.
- Roast cauliflower for 50 mins or longer if it’s large.
- Toast pumpkin seeds for 15 mins or until crisp. You can do this on a lined oven tray while the cauliflower is roasting, or in a dry pan on the stovetop, tossing regularly.
- Allow them to cool a little and then blend with the rest of the hummus ingredients to form a paste.
- Serve the cauliflower on top of the hummus and scatter over the coriander leaves.
- Cut slices of the roasted cauliflower, spread some hummus on top and enjoy!
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
