Spicy Roasted Cauliflower with Hummus and Pickles
Preheat your oven to 200°C.
Break the cauliflower down into florets and add to a large bowl. Drizzle generously with olive oil, a tsp of salt and the ras el hanout. Mix well then place onto a baking sheet making sure the cauliflower is well spaced out.
Roast in the oven for 30 mins, turning occasionally until golden brown and caramelised on all sides.
While the cauliflower roasts, make the pickles.
Finely slice the radishes and red onions and place into a bowl. In a saucepan warm the vinegar until it just simmers, add the sugar, dissolve and turn off the heat. Pour over the radishes and onions and allow to sit for 20 mins.
To make the hummus, drain the chickpeas and add to a food processor.
Grate in the garlic and squeeze in the lemon juice and add 1 tsp of salt. Run the processor until the chickpeas are smooth, thick and creamy.
Add the tahini and blend again until incorporated. Now, with the processor running, add cold water a tbsp at a time until you have a nice creamy consistency that’s thick enough to hold its own shape but not too claggy or thick.
Taste the hummus and, if it needs it, add salt, lemon juice and tahini to taste, then whizz again.
To assemble, spread the hummus over a large plate or platter. Arrange the cauliflower and pickles over the top, place some pickled chillies around the edge if you like, add some chopped mint and a good drizzle of olive oil.