Enjoy this protein-packed vegan number! Charred cauliflower, crunchy chickpeas on a bed of homemade hummus, served with pickled carrots and cucumber ribbons. Finished off with a scatter of sunflower seeds and fresh mint leaves.
Crunchy Cauliflower Bowl
Crunchy Cauliflower Bowl
with homemade hummus & pickled veggies
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Carrot
- Cauliflower Florets
- Chickpeas
- Cucumber
- Fresh Mint
- Garlic Clove
- Garlic Cloves
- Lemon
- Lemons
- NOMU Spanish Rub
- Pickling Liquid
- Sunflower Seeds
- Tahini
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
CAULI & CHICKPEAS
Preheat the oven to 200°C. Spread out the cauliflower pieces and ½ the drained chickpeas on a roasting tray. Coat in oil, ½ the rub (to taste) and seasoning. Roast in the hot oven for 20-25 minutes. At the halfway mark, add the whole, unpeeled garlic clove, and roast for the remaining time. On completion, the garlic should be soft, the cauliflower should be starting to char, and the chickpeas should be crispy.
PICKLED RIBBONS
In a bowl, place the pickling liquid, 2 tbsp of water and some seasoning. Mix until fully combined. Add the carrot and cucumber ribbons. Toss until fully combined.
TOASTED SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
HUMMUS
Once the roast is cooked, squeeze the flesh of the roasted garlic into a blender. Add the remaining chickpeas, the tahini, a squeeze of lemon juice, the remaining rub, and 40ml of olive oil. Pulse until smooth. Add a splash of water if it’s too thick for your liking. On completion, add a pinch of lemon zest and seasoning to taste. Drain the pickling liquid from the carrot and cucumber.
FEAST UP!
Make a bed of the homemade hummus. Top with the roasted veggies and side with the pickled ribbons. Garnish with the toasted seeds, picked mint leaves and remaining lemon wedge. Look at you go, Chef!
Cauliflower Florets - 200g
Chickpeas - 240g
NOMU Spanish Rub - 15ml
Garlic Clove - 1
Pickling Liquid - 30ml
Carrot - 120g
Cucumber - 50g
Sunflower Seeds - 10g
Tahini - 15ml
Lemon - 1
Fresh Mint - 4g
CAULI & CHICKPEAS
Preheat the oven to 200°C. Spread out the cauliflower pieces and ½ the drained chickpeas on a roasting tray. Coat in oil, ½ the rub (to taste) and seasoning. Roast in the hot oven for 25-30 minutes. At the halfway mark, add the whole, unpeeled garlic cloves, and roast for the remaining time. On completion, the garlic should be soft, the cauliflower should be starting to char, and the chickpeas should be crispy.
PICKLED RIBBONS
In a bowl, place the pickling liquid, 3 tbsp of water and some seasoning. Mix until fully combined. Add the carrot and cucumber ribbons. Toss until fully combined.
TOASTED SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
HUMMUS
Once the roast is cooked, squeeze the flesh of the roasted garlic into a blender. Add the remaining chickpeas, the tahini, a squeeze of lemon juice, the remaining rub, and 80ml of olive oil. Pulse until smooth. Add a splash of water if it’s too thick for your liking. On completion, add a pinch of lemon zest and seasoning to taste. Drain the pickling liquid from the carrot and cucumber.
FEAST UP!
Make a bed of the homemade hummus. Top with the roasted veggies and side with the pickled ribbons. Garnish with the toasted seeds, picked mint leaves and remaining lemon wedge. Look at you go, Chef!
Cauliflower Florets - 400g
Chickpeas - 480g
NOMU Spanish Rub - 30ml
Garlic Cloves - 2
Pickling Liquid - 60ml
Carrot - 240g
Cucumber - 100g
Sunflower Seeds - 20g
Tahini - 30ml
Lemon - 1
Fresh Mint - 8g
CAULI & CHICKPEAS
Preheat the oven to 200°C. Spread out the cauliflower pieces and ½ the drained chickpeas on a roasting tray. Coat in oil, ½ the rub (to taste) and seasoning. Roast in the hot oven for 30-35 minutes. At the halfway mark, add the whole, unpeeled garlic cloves, and roast for the remaining time. On completion, the garlic should be soft, the cauliflower should be starting to char, and the chickpeas should be crispy.
PICKLED RIBBONS
In a bowl, place the pickling liquid, 4 tbsp of water and some seasoning. Mix until fully combined. Add the carrot and cucumber ribbons. Toss until fully combined.
TOASTED SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
HUMMUS
Once the roast is cooked, squeeze the flesh of the roasted garlic into a blender. Add the remaining chickpeas, the tahini, a squeeze of lemon juice, the remaining rub, and 120ml of olive oil. Pulse until smooth. Add a splash of water if it’s too thick for your liking. On completion, add a pinch of lemon zest and seasoning to taste. Drain the pickling liquid from the carrot and cucumber.
FEAST UP!
Make a bed of the homemade hummus. Top with the roasted veggies and side with the pickled ribbons. Garnish with the toasted seeds, picked mint leaves and remaining lemon wedge. Look at you go, Chef!
Cauliflower Florets - 600g
Chickpeas - 720g
NOMU Spanish Rub - 45ml
Garlic Cloves - 3
Pickling Liquid - 90ml
Carrot - 360g
Cucumber - 150g
Sunflower Seeds - 30g
Tahini - 45ml
Lemons - 2
Fresh Mint - 12g
CAULI & CHICKPEAS
Preheat the oven to 200°C. Spread out the cauliflower pieces and ½ the drained chickpeas on a roasting tray. Coat in oil, ½ the rub (to taste) and seasoning. Roast in the hot oven for 30-35 minutes. At the halfway mark, add the whole, unpeeled garlic cloves, and roast for the remaining time. On completion, the garlic should be soft, the cauliflower should be starting to char, and the chickpeas should be crispy.
PICKLED RIBBONS
In a bowl, place the pickling liquid, 5 tbsp of water and some seasoning. Mix until fully combined. Add the carrot and cucumber ribbons. Toss until fully combined.
TOASTED SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
HUMMUS
Once the roast is cooked, squeeze the flesh of the roasted garlic into a blender. Add the remaining chickpeas, the tahini, a squeeze of lemon juice, the remaining rub, and 160ml of olive oil. Pulse until smooth. Add a splash of water if it’s too thick for your liking. On completion, add a pinch of lemon zest and seasoning to taste. Drain the pickling liquid from the carrot and cucumber.
FEAST UP!
Make a bed of the homemade hummus. Top with the roasted veggies and side with the pickled ribbons. Garnish with the toasted seeds, picked mint leaves and remaining lemon wedge. Look at you go, Chef!
Cauliflower Florets - 800g
Chickpeas - 960g
NOMU Spanish Rub - 60ml
Garlic Cloves - 4
Pickling Liquid - 120ml
Carrot - 480g
Cucumber - 200g
Sunflower Seeds - 40g
Tahini - 60ml
Lemons - 2
Fresh Mint - 15g
Woolies Products in this dish
