Turmeric cauli bowl with coriander houmous
Prep time: 20 minsTotal time: 
Turmeric cauli bowl with coriander houmous
Prep time: 20 minsTotal time: 
Sarah Akhurst
Our former food director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
Sarah Akhurst
Our former food director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
Ingredients
- 1 large cauliflower, broken into florets
- 1 tbsp baharat spice mix
- 2 tsp ground turmeric
- 4 tbsp rapeseed oil
- 1 x 380g carton green lentils
- 2 red onions, finely sliced
- 30g pumpkin seeds
- 100g pomegranate seeds
- handful of fresh herbs (we used mint and dill)
- 1 tbsp tahini, stirred
For the houmous
- 2 x 380g cartons chickpeas
- 3 tbsp tahini, stirred
- 3 garlic cloves
- 1 x 30g pack coriander
- juice of ½ lemon
Step by step
-
Start with the houmous. Drain one of the cartons of chickpeas and place in a blender with the other carton of
chickpeas and their water. Add the tahini, garlic, coriander (including the stalks) and lemon juice and then blitz until you have a smooth purée. Season well with salt. Transfer to a bowl, cover and set aside. -
Preheat the oven to 220°C, fan 200°C, gas 7. Put the cauliflower florets in a large roasting tin. Sprinkle
over the baharat and turmeric and then drizzle over 2 tablespoons of the oil. Using your hands, rub the spices and oil into the florets until well coated. Season well and roast for 25-30 minutes until soft and starting to char. -
Meanwhile, drain the lentils and pat dry with kitchen paper. Heat another tablespoon of the oil in a large frying pan and fry the lentils for 5-6 minutes, until starting to crispen. Remove to a plate. Heat the remaining oil in the same pan and fry the onions for 8-10 minutes until caramelised.
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When the cauliflower is cooked, remove from the oven and toss through the crispy lentils, onions, pumpkin seeds and pomegranate.
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Spoon the houmous onto a large serving plate and then top with the cauliflower. Roughly chop the herbs, scatter them over the cauliflower and then drizzle over the tahini to serve.
