Whole Cauliflower Roasted in the Oven

Ingredients

• 1 tsp cumin seeds
• 1 tsp ground coriander
• 1 cauliflower (about 1 kg)
• 5 tbsp olive oil
• Salt
• Pepper
• 400 g Chickpeas (canned; drained weight)
• 2 tbsp tahini (sesame paste; about 15 g)
• 4 tbsp Lemon juice
• 1 Garlic clove
• a handful herbs (about 5 g; mint, parsley, coriander)
• 4 tbsp pistachio nuts (about 15 g)
• 2 tbsp pomegranate seeds (about 15 g)

Instructions

1. 1.

   Crush cumin in a mortar and mix with coriander. Clean the cauliflower, leaving some leaves on, and wash it. Place the cauliflower in a roasting pan, brush with 1 tbsp olive oil, sprinkle the spices over it, and season with salt and pepper. Add about 350 ml water, cover with a lid. Roast whole cauliflower in a preheated oven at 180°C (fan 160°C; gas: level 2–3) for about 40 minutes.

2. 2.

   Meanwhile, combine chickpeas and tahini with 2 tbsp lemon juice in a blender. Peel the garlic, quarter it, add to the mixture, and blend everything with 2 tbsp warm water until creamy. Season with salt and pepper. Transfer the hummus to a bowl and clean the blender.

3. 3.

   Select the herbs, wash them, dry gently, pluck the leaves; set aside some for decoration. Blend the remaining herbs with leftover oil, lemon juice, and 2 tbsp pistachios in the blender until fine, adding water if needed. Season the dressing with salt and pepper.

4. 4.

   Spread hummus on a plate. Arrange the cauliflower in the center on top of it. Sprinkle the herb dressing, remaining herbs, pistachios, and pomegranate seeds over the dish.