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Spicy roast cauliflower and onion salad with hummus and golden oil

by Caroline 8th March 2023
written by Caroline 8th March 2023
Spicy roast cauliflower and onion salad with hummus and golden oil

This is a wonderful recipe which can be served as part of a mezze platter or makes a delicious vegetarian lunch or side; and if you fancy to add a bit more pizazz, why not sprinkle over a few toasted nuts or seeds with some fresh coriander.

I like to serve mine with the vegetables still slightly warm, but if you are making this in advance its best served at room temperature rather than fridge cold.

Spicy roast cauliflower and onion salad with hummus and golden oil

Spicy roast cauliflower and onion salad with hummus and golden oil

Caroline This is a wonderful recipe which can be served as part of a mezze platter or makes a delicious vegetarian lunch or… 5 a day Spicy roast cauliflower and onion salad with hummus and golden oil European Print This
Serves: 4 Prep Time: 30 minutes Cooking Time: 15-20 minutes 15-20 minutes
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 medium cauliflower cut into florets and reserve the leaves
  • 3 onions cut into quarters and broken into 'petals' / segments
  • 1tbsp ground turmeric
  • 1tbsp coriander seeds
  • 2tsp cumin seeds
  • 2tbsp golden linseed oil or light olive oil
  • 1tbsp pomegranate molasses
  • sea salt and freshly ground black pepper
  • HUMMUS
  • 1 can chickpeas rinsed and drained
  • juice of a lemon
  • 1 clove garlic crushed
  • 1 tbsp sesame oil
  • olive oil
  • sea salt and freshly ground black pepper

Instructions

Preheat the oven to 200C.
Place the cauliflower florets and leaves with the onion petals on a large roasting pan and sprinkle over the spices. drizzle over the oil and mix well and season well with sea salt and pepper.

Roast in the top of the oven for 15-20 minutes till the cauliflower is just cooked and the onions are soft. Then remove from the oven and leave to cool slightly.

Whilst the vegetables are cooking make the hummus by blitzing the drained chickpeas, lemon juice, garlic and tahini together with a little oil till smooth.

Season with salt and pepper then spread on a large plate. Pile on the roast vegetables and drizzle over a little more golden linseed or olive oil and a little pomegranate molasses and serve with toasted sourdough.

easy mezzeeasy veggieshealthyvegetarian.meatfreemealsspicy roast cauliflower salad
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Caroline

previous post
Achari pheasant with roasted pineapple and pickled yogurt.

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