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Chunky wedges of roasted rose harissa cauliflower, served with warm hummus and a super-simple homemade dukkah

Roasted harissa cauliflower with coriander hummus and dukkah

large cauliflower

olive oil

rose harissa

clove garlic

tin chickpeas rinsed and drained

tahini

lemon

small bunch coriander

    Hummus

hazelnuts

cumin seeds

coriander seeds

fennel seeds

sesame seeds

    Dukkah

oven

Halve the cauliflower then cut each half into four chunky wedges. Mix together 2 tbsp of olive oil and harissa, and brush all over the wedges, seasoning well. 

Roast for 20 minutes, then flip and cook for  another 20 minutes or until tender, basting with some of the oil.

Cauliflower

To make the dukkah, spread the hazelnuts on a tray and roast, tossing regularly, for 5-10 minutes or until browned. Cool and finely chop.

Tip the cumin, coriander, fennel and sesame seeds into a dry frying pan, and cook gently for 12 minutes or until browned and smelling toasty. Crush slightly with a pestle and mortar, mix with the hazelnuts and season.

Dukkah

Heat the remaining 1 tbsp of oil in a pan and cook the garlic for a few minutes until smelling fragrant. 

Tip in the chickpeas with 100 ml of water and simmer gently for 15 minutes. 

Tip into a food processor with the tahini, lemon juice, coriander and lots of seasoning, and whizz until completely smooth, adding a little water if it’s too thick.

Hummus

Divide the hummus between plates, top with the wedges and some of the harissa oil, then sprinkle with dukkah.