Zaatar Cauliflower With Caramelised Balsamic Onion Hummus

Yield: 2-4

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Zaatar Cauliflower With Balsamic Caramelised Onion Hummus

Prep time: 1 HourTotal time: 1 Hour

Caramelised balsamic red onion hummus with extra jammy onions and zaatar roasted cauliflower. Roasting the cauliflower like this, by covering and then uncovering it, makes it tender on the inside and perfectly caramelised on the outside. Finished with a zesty pine nut and herb drizzle, it's a delicious dish. Serve with lentils to make a complete meal.

Ingredients

Hummus

• 1 x 700g jar of chickpeas (or 2 tins)
• Half of the aquafaba/ chickpea water (more or less, depending on how soft the chickpeas are)
• 3 tbsp runny tahini
• 1 garlic clove
• Juice of ½ - 1 lemon
• ½ tsp flaky sea salt
• 1 tbsp olive oil

Zaatar Cauliflower:

• 1 cauliflower
• 2 Tbsp Zaatar

Herby Drizzle

• 20g parsley
• 1 lemon
• 30g pine nuts
• ½ tsp chili flakes
• Olive oil

Caramelised Balsamic Onions

• 2 Red Onions
• 2 Tbsp Balsamic Vinegar

Instructions

1. Preheat the oven to 190C Fan.
2. Finely slice the onions and lay them out on a large baking tray in a thin layer. Season with salt and pepper and a good drizzle of olive oil.
3. Cut the cauliflower in half and season each half with zaatar, salt and pepper and plenty of olive oil, getting it into all of the grooves. Place the cauliflower on the baking tray with the onions. Cover the tray tightly with silver foil and bake for 30 mins. Then remove the foil, add 2 tbsp of balsamic to the onions and stir, then return to the oven for another 15-20 mins until the onions are caramelised and the cauliflower is starting to char.
4. Meanwhile, make the hummus. Drain the chickpeas, reserving half of the water from the jar. Add the reserved water, chickpeas, tahini, lemon juice, garlic and olive oil to a high speed blender and blend until smooth. Keep the hummus in the blender until the onions are ready. When the onions are cooked, add about 4 heaped tablespoons of the onions to the hummus and blend again until smooth. Taste and adjust seasonings.
5. To make the herby drizzle, finely chop the parsley and add to a small bowl. Zest the lemon into the bowl and add half of the juice, chili flakes, pine nuts and plenty of olive oil, plus salt and pepper to finish.
6. To plate up, spread the hummus onto a platter and top with the remaining onions and the cauliflower. Drizzle some extra tahini and the herby drizzle over the top.