Roasted cauliflower salad with pumpkin and butter bean hummus sprinkled with dukkah
|800 g||cauliflower — cut into florets|
|500 g||pumpkin — cubed|
|3||garlic cloves — crushed|
|1 tin||butter beans — drained and rinsed|
|1 tsp||ground cumin|
|1||lemon — juiced|
|1 tsp||sesame oil|
|smoked Maldon salt|
|freshly ground black pepper|
|1 tbsp||balsamic vinegar|
|1 glug||olive oil|
|1 tbsp||fresh lemon juice|
|1 handful||fresh Italian parsley — chopped|
Preheat the oven to 180⁰C.
Combine cauliflower, salt, pepper and olive oil then spread on a lined baking tray. The cauliflower takes about 20 minutes – it should be nicely browned, not charred.
When the cauliflower is ready, allow it to cool.
Spread the pumpkin on another lined baking tray and pop it into the oven. Roast the pumpkin until soft, about 40-50 minutes.
While the veggies are in the oven, get on with making the hummus.
In a food processor, combine the butter beans, garlic, salt, pepper, cumin, sesame oil and lemon juice and have it ready for the roasted pumpkin.
When the pumpkin is roasted, add it to the processor and blend until smooth or as chunky as your prefer. Check for seasoning.
Combine the dressing ingredients with the cooled roasted cauliflower.
Spread the hummus onto your plate, top with roasted cauliflower, sprinkle with dukkah from a dizzy height and make sure this side dish is seated right next to you on the table!