Roast Song Cauliflower with Creamy Hummus and Herb Raisin Salsa
Recipe by: Lachlan (Sohip Farmer & Foodie!)
serves 4 - 35min
The song cauliflower is the perfect roasting cauliflower. The long sweet florets allow heat to surround almost every part that creates a beautiful golden and crispy exterior when you roast it.
This dish is a middle eastern inspired side that would go perfectly with either grilled or roast meats, or as a shared plate at your next get together. The blend of the crispy golden song cauliflower with the super simple creamy hummus and zesty salsa is a real flavour bomb. The hummus made in this recipe will make plenty more than you’ll need for this dish so be sure to save the rest as the perfect snack in the fridge.
Roast Song Cauliflower with Creamy Hummus and Herb Raisin Salsa
"check" off ingredients - simply hit the ingredient name to cross it out
Song Cauliflower
1 head song cauliflower, broken into florets
1 tbsp harissa paste
1 tbsp ground cumin
1/2 tbsp ground corriander
3 tbsp olive oil
Salt
For the Hummus
2 tins chickpeas (800g)
120-150g tahini
2 cloves garlic
Juice of 1 lemon (more to taste)
Salt
For the Raisin Herb Salad
½ red onion thinly sliced
50g raisins (soaked in water if too dry)
60g wither coriander, mint, parsley or a combination of all three
2-3 tbsp olive oil
Juice of 1 lemon
Salt
Method
Preheat the oven to 200 degrees celsius. In a large bowl, toss the song cauliflower with the harissa, spices, olive oil and a generous pinch of salt, making sure the cauliflower is evenly coated. Spread the cauliflower over a baking tray lined with baking paper, ensure that the cauliflower has plenty of room and isn’t touching in too many places (spread the cauli over two sheets if need be). Place in the oven for 20-25 mins, turning the pan and tossing at the halfway point. Cauliflower is done when golden and lightly crispy, still with some bite on the inside.
Place the hummus ingredients in a food processor and blitz until smooth and creamy. Season with salt and lemon juice to taste. Drizzle some olive oil over the final product.
Macerate the red onion by placing them in a bowl with the lemon juice for 5-10 minutes and then add the finely chopped herbs, soaked raisins, olive oil, and season with salt and more lemon juice to taste.
To plate up, spoon a generous layer of hummus (4-5 heaped spoons) onto a serving plate. Place the roasted cauliflower on-top of the bed of hummus and then evenly spread the herb and raisin topping over. Enjoy!
