Roasted cauliflower as a vegan centrepiece has been done countless times before but I wanted to make a centrepiece with a cheap and easy to find ingredient instead of an imitation meat alternative. I also wanted it to be super easy to make and super forgiving even if you do mess up. Cauliflower is just that girl. Giving it a Moroccan/Middle Eastern inspired flavour profile is just a fun deviation from classic Christmas flavours.
Many people don’t own food processors or high speed blenders to make hummus from scratch so I wanted to show you how you can make hummus without any expensive tools. Of course, if you have them, you can make the hummus with equipment or you could just cut the fuss altogether and buy ready made hummus. It’s called having options. It’s called adaptability. It’s called flexibility.
This slices like a meaty roast but it’s a vegetable. I think that’s pretty dope.
1 large cauliflower or 1 1/2 medium cauliflower
1 1/2 tbsp Moroccan spice rub
3 tbsp extra virgin olive oil
1 can chickpeas, rinsed
3 tbsp tahini
1/2 tsp paprika
1/4 tsp onion powder
1/2 tsp garlic salt
1 tsp ground cumin
2 1/2 tbsp lemon juice
3 tbsp olive oil
About 1/4 cup water
Salt and pepper to taste.
1/4 cup pomegranate arils
1 tsp chopped parsley
Preheat the oven to 180°C.
Remove the stalk and leaves of the cauliflower and place on a baking tray.
In a small bowl mix the Moroccan spice mix and olive oil.
Dump the spice and oil mix onto the cauliflower and massage the cauliflower to evenly distribute the marinade.
Place the cauliflower into the oven and roast for 45-60 min until a knife is easily inserted into the cauliflower without any trouble.
In the meantime, make the hummus. Place the drained and rinsed chickpeas in a frying pan as it will be easier to mash them this way. Add the tahini, spices, lemon juice and olive oil and pash using a potato masher. Slowly add water and continue to mash until you get your desired consistency. Season to taste with salt and pepper.
Once the cauliflower is fully cooked smear the hummus onto a serving plate. Then place the cauliflower on top and top with pomegranate arils and parsley.
Some notes on the hummus:
Hand mashing hummus will never yield super smooth hummus. If you want a smoother consistency then use a food processor or high speed blender. Alternatively you could pass the hummus through a mesh sieve but that takes effort so if I were you I’d just buy hummus from the shop if I wanted super smooth hummus.