Roast cauliflower & Chickpeas with Hommus
Ingredients
¼ Cup Of Olive Oil
2 Garlic cloves, crushed
1 tsp Smoked paprika, extra to sprinkle
1 (500g) Small cauliflower, cut into small florets
400g Can chickpeas, drained, rinsed
- Handful of Mint leaves to garnish
1 Lebanese bread to serve
- Honey Chilli Oil
1 tbs Crispy Chilli Oil
1 tbs Olive Oil
1 tbs Honey
1 tbs Lemon juice
Directions
- Preheat oven to 190°C fan forced. Combine oil, garlic, cumin seeds and paprika in a large bowl. Add cauliflower and toss until well coated. Spread in a single layer into a roasting pan.
- Add chickpeas to same bowl. Toss in remnants of oil and spices. Spread into a small roasting pan. Sprinkle cauliflower and chickpeas with a little more smoked paprika. Season.
- Roast cauliflower for 30-35 minutes until tender and golden. Roast chickpeas at same time, under the cauliflower, for 40 minutes, shaking pan halfway or until dry and crisp. Set aside to cool.
- To make honey chilli oil; combine all ingredients in a jug.
- Spread Hommus over the base of a large serving platter. Top with cauliflower and half the chickpeas. Drizzle with honey chilli oil.
- Sprinkle with mint leaves. Serve with fresh Lebanese bread and remaining chickpeas.