Growing up in a Cypriot home, I learned that cauliflower is either boiled or braised in tomatoes. Since I begun my culinary adventures, I read about other, healthier (and sometimes tastier) ways of preparing this glorious vegetable. Roasting cauliflower in the oven is now my preferred method of cooking. You need to set your oven to a high temperature in order to achieve caramelization and not to steam the cauliflower. Season it well with fragrant spices and serve with hummus for a perfect, healthy vegetarian meal.
For the cauliflower
- 1 cauliflower, cut into florets
- 2 tsp turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- ¼ tsp chili powder
- a pinch of cinnamon
- salt and freshly ground black pepper
- 6 garlic cloves, unpeeled
- ½ cup olive oil
- 2-3 thyme sprigs (or ½ tsp dried)
For the Hummus
- 2 cans cooked chickpeas, drained (380-400 grams per can, undrained weight)
- 2 Tbs tahini paste
- 2 Tbs lemon juice
- 2 Tbs olive oil
- 1 garlic clove, crushed
- salt and pepper
Preheat oven to 220 C. In a small bowl mix the turmeric, coriander, cumin, chili powder and cinnamon. Put cauliflower florets in a shallow baking tray. Drizzle with the olive oil and mix. Sprinkle the spice mix all over, season with salt and pepper and mix again to distribute the spices. Scatter the garlic cloves and the thyme sprigs and bake for 20 minutes, until cauliflower is soft and nicely roasted.
Make the hummus while the cauliflower bakes. Put all the ingredients in a blender or food processor fitted with a metal blade. Blend everything together. Season with salt and pepper. Add a little water if the hummus is too thick.
Take the cauliflower out of the oven. Transfer to a platter. Squeeze out the garlic cloves and mix lightly with the cauliflower. Serve with the hummus.