Keyword: caramelized cauliflower, cauliflower hummus, party hummus, roasted cauliflower hummus
300gcauliflower floretscut into small pieces
1X 400g can chickpeasrinsed and drained
1/3cuptahinihulled and runny
1teaspoonsea salt flakesor to taste
1 ½teaspoonground cumin
Smoked paprika, ground cumin, finely chopped parsley leaves, extra virgin olive oil – to serve
Heat a tablespoon of oil on medium heat in a large heavy-bottomed frying pan. Add cauliflower florets. Toss and cook for 4-5 minutes until the florets start turning golden. Reduce heat to medium-low, add half a cup of water. Cover and cook for 6-8 minutes until the water is absorbed. Remove the lid, increase heat to medium-high and cook the cauliflower, tossing constantly until it is even more caramelized. Repeat this process again by adding a quarter cup water, reducing heat to medium-low, covering and cooking the cauliflower until water is absorbed and then removing the lid and pan-frying the cauliflower on higher heat until golden, caramelized and tender.
When the cauliflower is done (test it by cutting into the stalk of a floret with a spoon/fork, if it cuts like butter the cauliflower is done) remove from heat and cool completely. Roughly mash the cauliflower with a fork into tiny bite sized pieces.
Heat a tablespoon of oil in a small frying pan. Add garlic cloves and cook them on medium-low heat, tossing constantly until they are golden all over (3 mins approximately). Remove from heat and cool completely.
Add chickpeas, tahini, lemon juice, salt, cumin, warm water, roasted garlic with oil to the bowl of a small processor. Process until smooth.
Spoon the hummus into a large, shallow bowl. Using the back of a spoon, create indents in a swirling pattern. Add caramelized cauliflower to one half of the bowl.
Drizzle the hummus with extra virgin olive oil. Sprinkle a pinch of smoked paprika and ground cumin. Garnish with chopped parsley. Serve with flatbreads for scooping or store in lidded, air-tight, glass containers in the fridge for up to 3 days.