Roasted cauliflower hummus with sultanas & cashew nuts

Name: Roasted cauliflower hummus with sultanas & cashew nuts
Yield: 1 serving
Ingredients: 1 small cauliflower; 1 Tbsp olive oil; 2 cloves garlic; Juice of a lemon; 1 tin chickpeas; 2 Tbsp Tahini; ¼ tsp ground cumin; salt & pepper; ¼ cup Golden sultanas; 50 gm roasted cashew nuts; 1 Tbsp finely chopped parsley; 2 tsp olive oil; ¼ cup reserved roasted cauliflower

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Roasted cauliflower hummus with sultanas & cashew nuts

Quade Mayo

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An easy roasted cauliflower hummus recipe with a delicious topping of sultanas and rosted cashw nuts

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Ingredients

Hummus:

1 small cauliflower about 380-400gms when trimmed, cut into small florets
1 Tbsp olive oil
2 cloves garlic
Juice of a lemon
1 tin chickpeas rinsed and drained
2 Tbsp Tahini
¼ tsp ground cumin
salt & pepper

Sultana garnish:

¼ cup Golden sultanas
50 gm roasted cashew nuts
1 Tbsp finely chopped parsley
2 tsp olive oil
¼ cup reserved roasted cauliflower optional

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Instructions

First, roast the cauliflower. This can be done in advance. Preheat the oven to 190C and toss the small cauliflower florets in the olive oil and scatter on a baking tray. If you ware wanting to use some of the roasted cauliflower as a garnish, ensure there are a handful of very small florets. Season with salt & pepper and roast for about 20 – 25 minutes until golden.
Bash the garlic cloves with the salt in a mortar & pestle and add the lemon juice and blend to combine. Allow this to infuse for around 10 – 20 minutes. Strain the juice from the garlic pushing all the liquids out and discard the solids reserve the juice.
In the bowl of a food processor or power blender, add the chickpeas, the cooled roasted cauliflower, tahini, lemon juice, cumin, salt & pepper as well as about 4 Tbsp of water and blend until smooth. This may take a while depending on how powerful your food processor is. Add a little more water if you feel it is too thick.

To make the sultana garnish:

Soak the ¼ cup sultanas. In boiling water for about 5 minutes to plump up. Strain and add to a small bowl with all the other ingredients.
To serve, spread the hummus on a plate and scatter over the golden sultana and cashew nut topping & drizzle olive oil. Serve with bread or pita.