Thursday 26th March 2020.
Making do.
Unsettling times. So much has happened since I last checked in with you all, back in January. What I'd give to be back at the beginning of the year, blissfully unaware of what was to come. Anyway, I have been pondering whether to share new recipes here over the past couple of weeks. Part of me feels it's insensitive to be talking about something as trivial as food at a time like this, but then it is important to protect ourselves from this virus as best as we can, and fueling ourselves with good food and boosting our immune systems is one of the most effective ways to do this. This dish is one I'm keen to share with you all, partly because it's really delicious but also because you're bound to have a lot of these ingredients at home already, either at the back of the cupboard or at the bottom of the salad crisper. Oh, and it's vegan too! I'll try my best to touch base with you all again very soon (mental health permitting), but until then look after yourselves, it really has never been more important.
Please note - I used a romanesco cauliflower here simply because I had one sat in the fridge that needed using. Don't fret about finding one, at a time like this when it's a struggle to find a pack of Andrex an ordinary cauli will more than suffice.
Ingredients:
- 1 large romanesco cauliflower
- 1 X 400g tin cooked chickpeas, drained
- 150g 'peppadew' roasted red peppers, drained (available in most supermarkets)
- 1 large lemon, juice and zest
- 1 clove garlic, peeled
- 80ml extra virgin olive oil, plus a little extra to serve
- 80g tandoori spice paste (available in most supermarkets, just make sure it's vegan)
- 1/2 tsp smoked paprika
- 100g pomegranate seeds
- A few sprigs fresh parsley, to serve
- Salt and Pepper
Method
1. Preheat the oven to 220 degrees C/ 200 C for fan assisted ovens.
2. Place a large pan of water on the hob, add a generous pinch of salt and bring to the boil. Trim the cauliflower, if necessary, then lower into the water and boil for 6 minutes. Drain, then leave it to dry out completely while you make the marinade.
3. In a bowl, mix the tandoori spice paste with a couple of tablespoons of flavourless cooking oil until it becomes pourable. Place the cauliflower on a lined baking tray, pour over the spice paste and then use your hands to ensure the entire head is evenly coated. Pop in the preheated oven and bake for 25-30 minutes until well browned, basting every now and again.
4. While the cauli is cooking, prepare the hummus. In a food processor, add the chickpeas, roasted peppers, lemon juice and zest, garlic, extra virgin olive oil, smoked paprika and a generous pinch of salt and pepper before blitzing to a smooth paste. Decant into a bowl and place in the fridge to chill until needed.
5. Serve the spicy cauliflower whole on top the cool hummus, then scatter over your pomegranate seeds and fresh parsley (see picture).
Top Tip - Any leftover hummus is delicious as a snack with carrot sticks or alternatively spread over a tortilla wrap and add falafel and fresh salad for an unforgettable lunch.
Comments