Matt Preston's whole roast cauliflower with tarator and chickpeas (Matt Preston)
Ingredients
* 1 head cauliflower, outer stems removed
* 100ml extra virgin olive oil
* 2 tbs currants
* 1 tbs red wine vinegar
* 2 x 400g cans chickpeas, rinsed, drained
* 1 tsp smoked paprika (pimenton)
* 1 tsp dried chilli flakes
* 1 tsp cumin seeds, toasted
* Lemon zest, flat-leaf parsley leaves and pomegranate molasses, to serve
Tarator
* 100g crustless sourdough bread, torn
* 1 cup (100g) walnuts, toasted
* 90g tahini
* 2 garlic cloves, chopped
* Juice of 1 lemon
* Juice of 1 lemon
Matt Preston's whole roast cauliflower with tarator and chickpeas (Matt Preston)
Ainesosat
Vaiheet
Method
* 1
Preheat oven to 220°C. Cook cauliflower on high in microwave for 8 minutes or until tender. Rub with 1/4 cup (60ml) oil and season with salt, place on a baking tray lined with baking paper. Roast for 30 minutes or until golden.
* 2 Meanwhile, for the tarator, soak the bread in 11/2 cups (375ml) warm water for 20 minutes. Drain and squeeze out excess water. Whiz in a food processor with walnuts, tahini, garlic and four ice cubes until combined. Season and add lemon juice. With the motor running, slowly add the oil until the texture of hummus, adding a little extra water if needed.
* 3 Place currants and vinegar in a bowl for 15 minutes to soak. Dry chickpeas with paper towel. Toss in a bowl with paprika, chilli and remaining 2 tbs oil. Season with salt. Place on baking paper-lined baking tray and roast for 15 minutes or until crispy. Remove from oven. Cool slightly, then toss with drained currants.
* 4 Spread tarator on a plate and sprinkle over toasted cumin. Top with cauliflower, chickpea mixture, lemon zest and parsley. Drizzle with molasses to serve
