Recipe: Red Pepper Hummus & Roast Cauliflower
By Head Chef Brian Padmore
For the hummus
- 1 Red Pepper
- 1 Clove Garlic
- ½ Lemon (Zest & Juice)
- 1 tsp Tahini (Optional)
- 2 tsp Fresh Coriander (Chopped)
- Extra Virgin Olive Oil
For the Cauliflower
- 1 Cauliflower
- Curry or nut oil of your choice
Cut and de-seed pepper, place on a roasting tin and roast in the oven @180°C until blistered and beginning to blacken.
Place pepper, garlic, lemon zest & juice, tahini and coriander in a blender and slowly add olive oil until the mixture becomes a smooth paste. Season to taste and put to one side to cool.
Cut the cauliflower into florets and liberally cover in the oil of your choice (curry or nut, or plain olive oil), add seasoning and roast in the oven for 10-15 minutes at 180°C until slightly caramelised.
Serve cauliflower warm and hummus at room temperature. Serve with any selection of fresh salad, flatbreads and dukkah.