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Harissa Roast Cauliflower Steaks with Smoked Garlic Hummus
A super easy midweek meal that packs a punch with flavour. Make your own hummus with ease, or stir Smoked Garlic Paste through a shop bought pot.
Method
- Preheat the oven to Gas Mark 6 / 200C / 390f. Drizzle a large roasting tray with the oil. Prepare the cauliflower by removing the leaves and carefully slicing into 3cm steaks. Reserve some of the more tender leaves, tossing in a little oil and salt.
- Place the steaks on the roasting tray. Spoon the garlic paste evenly over the steaks and massage in. Repeat the process with the harissa, then season generously and roast in the oven for 20 minutes. After this time, carefully flip the steaks over, add the reserved leaves to the tray and roast for a further 15 minutes.
- Whilst the cauliflower is roasting, make the hummus. In a food processor, blend together the tahini, garlic paste, water, oil, lemon, cumin and salt. Add the chickpeas and blitz until smooth, or your desired texture. Use a little more water if required, and adjust to taste with lemon, salt or cumin.
- Toast the pine nuts in a dry pan for a few minutes, shaking gently a couple of times until they turn golden brown. Remove from the heat and allow to cool. Chop the parsley.
- To serve, spread a couple of spoons of the hummus on each plate. Place the cauliflower steaks on top and drizzle over the pomegranate molasses. Sprinkle over the parsley and pine nuts, scatter the plates with the roasted cauliflower leaves and season generously.
