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This cauliflower dish packs a punch in flavour and presentation. Our Moroccan Mint tea's naturally refreshing quality works perfectly with this spicy dish.
For the cauliflower:
For the marinade:
For the hummus:
To sprinkle on top:
Preheat the oven to 180°C (160°C fan).
Mix all ingredients for the marinade into a bowl until you have a smooth and creamy consistency.
Pour over the marinade and massage it into the cauliflower. Place the head of cauliflower onto a baking tray and roast it in the oven for 35-40 minutes until crispy around the edges.
At the same time add the chopped pepper to a small baking tray, Drizzle with a touch of oil and a pinch of salt, toss the pepper around and bake for 15 minutes until soft.
While the cauliflower is still cooking make the hummus. Add the chickpeas, roasted pepper, tahini, lemon juice, harissa paste, garlic clove, salt and extra virgin olive oil to a food processor. Blitz until you have a smooth and creamy consistency. Add a dash of water if needed.
Spread the hummus on a serving plate. Remove the cauliflower from the oven and place it on top of the hummus. Sprinkle with pomegranate seeds, flaked almonds, pine nuts and chopped parsley.
Serve with a cup of Dragonfly Moroccan Mint tea and enjoy!