Whole roasted cauliflower baked and served with a creamy paprika hummus. Whole roasted cauliflower is an original and tasty way to cook cauliflower. Oven roasting is a slow cooking process that concentrates all the flavors of the cauliflower and provides a firm yet tender flesh for even more taste.
Accompanied by a creamy hummus with mild paprika, this recipe is a perfect accompaniment to an aperitif or a meal.
CAULIFLOWER
Cauliflower is a member of the cruciferous which offer anti-cancer properties. Cauliflower is low in calories, and an excellent source of selenium and vitamin B9.
CHICKPEAS
Chickpeas are rich in protein, making them an ideal part of a plant-based diet.
Rich in fiber, chickpeas increase satiety and promote intestinal transit.
SESAME PASTE - TAHINI
Tahini is a sesame paste with many interesting properties. Sesame is also a good source of plant-based protein, vitamins and minerals, contains good fats and has antioxidant properties.
roasted cauliflower with hummus (GF + vegan)
ingredients
For the roasted cauliflower
1 small cauliflower
4 cloves of garlic
1 tsp. paprika
2 tbsp. thyme
juice of 1/2 lemon
2 tbsp. olive oil
For the paprika hummus
265 g cooked chickpeas (equivalent to a 400 g can)
juice of 1/2 lemon
4 tbsp. sesame paste (tahini)
4 tbsp. extra virgin olive oil
1 tsp. paprika
1 clove garlic (optional) or garlic powder
pinch of unrefined salt
Options
bunch of fresh parsley or coriander
1/2 red onion
instructions
For the roasted cauliflower:
Preheat the oven to 180°C.
In a bowl or mortar, combine the crushed garlic, paprika, thyme and olive oil.
Place the cauliflower in a cast iron casserole or ovenproof dish. Spread the resulting paste over the cauliflower so that it is well covered. Then pour the lemon juice over the cauliflower. Add a small glass of water to the dish.
Cover with the lid or baking paper and place the dish in the oven for 1 hour and 20 minutes or until the cauliflower is cooked - to check the cooking time, insert the tip of a knife should sink in easily. Note that the cooking time varies between the cast iron casserole and the baking paper.
For the casserole, remove the lid 10 minutes before the end of cooking to brown the cauliflower.
For the paprika hummus:
In a food processor or blender, place the chickpeas, lemon juice, olive oil, paprika and salt.
Blend until you have a creamy hummus without any lumps.
Place in the fridge until ready to serve.
Just before serving:
In a serving dish, spread the hummus, leaving a space in the center for the cauliflower.
Place the roasted cauliflower in the center of the dish.
Add the chopped parsley and chopped onion to the dish.
Drizzle olive oil and a pinch of unrefined salt over the cauliflower and hummus.
