Micro herbscrushed walnuts, chilli flakes, olive oil – to serve
To prepare the capsicum - Place capsicums on a small, rimmed baking sheet. Rub with olive oil. Roast capsicum in a pre-heated oven at 220C (convection)/200C (fan-forced) for approximately 20-25 minutes until capsicum is blackened and cooked. Remove from the oven and transfer capsicum to a bowl. Cover with cling film or foil to steam the capsicum as it cools. Cool for 10-15 minutes. Remove and discard the core, skin and seeds.
To prepare the cauliflower - Toss cauliflower florets with a light drizzle of olive oil and sprinkle with salt and pepper. Arrange on a small baking sheet and roast in a pre-heated oven at 220C (convection)/200C (fan-forced) for approximately 18-20 minutes until cauliflower is cooked and golden. Remove from the oven.
Place the capsicum flesh, breadcrumbs, pomegranate molasses, cumin, paprika, chilli flakes, garlic, walnuts, lemon juice, oil, salt and pepper in the bowl of a small food processor and pulse a few times to get a textural dip.
Taste and adjust seasoning as necessary.
Spoon the red capsicum dip (muhammara) in a medium serving bowl. Create swirling dips with the back of a spoon and drizzle with extra olive oil (if using). Top with crushed walnuts, chilli flakes, micro herbs and edible flowers. Serve warm with pita bread.
Store leftovers in the fridge for up to 3 days. Can be warmed for a few seconds in the microwave before eating.
Make It Gluten Free - Use gluten-free breadcrumbs or rice crumbs.