Name: Roasted harissa cauliflower with warm coriander hummus and dukkah
Total time: 55 min
Yield: Serves 4
Ingredients: 1 large, leaves reserved cauliflower; 3 tbsp olive oil; 2 tbsp rose harissa; 1 clove, finely chopped garlic; 400g tin, rinsed and drained (see cook’s notes) chickpeas; 2 tbsp tahini; 1, juiced lemon; a small bunch, roughly chopped coriander; 50g hazelnuts; ½ tsp cumin seeds; ½ tsp coriander seeds; ¼ tsp fennel seeds; 2 tsp sesame seeds

1 large, leaves reserved cauliflower
3 tbsp olive oil
2 tbsp rose harissa
1 clove, finely chopped garlic
400g tin, rinsed and drained (see cook’s notes) chickpeas
2 tbsp tahini
1, juiced lemon
a small bunch, roughly chopped coriander

DUKKAH

50g hazelnuts
½ tsp cumin seeds
½ tsp coriander seeds
¼ tsp fennel seeds
2 tsp sesame seeds

Method

step 1
Heat the oven to 200C/fan 180C/gas 6. Halve the cauliflower then cut each half into four chunky wedges. Mix together 2 tbsp of olive oil and harissa, and brush all over the wedges, seasoning well. Roast for 20 minutes with the reserved leaves, then flip and cook for another 20 minutes or until tender, basting with some of the oil.
step 2
To make the dukkah, spread the hazelnuts on a tray and roast, tossing regularly, for 5-10 minutes or until browned. Cool and finely chop.
step 3
Tip the cumin, coriander, fennel and sesame seeds into a dry frying pan, and cook gently for 12 minutes or until browned and smelling toasty. Crush slightly with a pestle and mortar, mix with the hazelnuts and season.
step 4
Heat the remaining 1 tbsp of oil in a pan and cook the garlic for a few minutes until smelling fragrant. Tip in the chickpeas with 100ml of water and simmer gently for 15 minutes. Tip into a food processor with the tahini, lemon juice, coriander and lots of seasoning, and whizz until completely smooth, adding a little water if it’s too thick.
step 5
Divide the hummus between plates, top with the wedges and some of the harissa oil, then sprinkle with dukkah.