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all recipes

Roast Cauliflower

Vegetables Mains Vegan Healthy

In association with Schop Essentials & Fruit, Vegetables & Dairy Schop

Cauliflower still proves to be one of the most versatile dishes around, it’s cost-effective, filling and available year-round. This dish is great as the centrepiece of a roast or better still can form part of fusion-style meze - perfect for entertaining either way.

Method

  1. Preheat the oven to 180C/ 350F and line a tray with baking paper.

  2. Cut a cross in the base of the cauliflower so that it can sit flat on the tray.

  3. In a bowl, combine the paprika, sugar and sesame seeds and mix, then add the olive oil and squeeze half a lemon - mixing into a paste.

  4. Rub this paste all over the florets of the cauliflower, cover with foil and cook for 1 hour 20 mins or until it starts to go tender. Then remove the foil and cook for a further 20 mins until browned.

  5. To make the hummus, boil the beetroot for 30-40 min or until soft. Drain the beetroot ensuring there is no excess water, peel and chop.

  6. Blend the beetroot, drained chickpeas, lemon juice and cumin, adding a little salt and pepper to taste if needed.

  7. Now, dry roast the pistachios in a pan.

  8. Spread the beetroot hummus generously on a serving plate, place your roasted cauliflower in the centre. Season with salt and pepper to taste and scatter your dry-roasted pistachios on top.

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