Instructions

STEP 1

Heat the oven to 200C/fan 180C/gas 6. Put the vegetable oil and the spices into a bowl with some seasoning and mix. Add the cauliflower and toss really well, making sure the cauliflower is well covered. Put on a baking tray and roast for 1 hour 15 minutes-
1 hour 30 minutes or until the stem is tender when pierced with a knife.

STEP 2

Meanwhile, whisk together the red wine vinegar and chilli oil with some seasoning, then stir in the pomegranate seeds.

STEP 3

Near the end of the cauliflower’s cooking time, heat the olive oil in a pan with the onion and a pinch of salt. Cook gently for 5 minutes until soft, then add the garlic and cook for 1 minute. Stir through the chickpeas and heat for 2 minutes until warm. Tip into a food processor with the tahini, lemon juice, harissa and 150ml of water, and whizz to a purée. Put the hummus in a small pan and keep warm until the cauliflower is ready.

STEP 4

Serve the roasted cauliflower on the warm hummus with the pomegranate seeds and the dressing drizzled over, plus a sprinkling of coriander leaves.