1(550g)whole head of cauliflower broken into florets
½teaspoonsea salt flakes
FOR THE DRESSING
handful of parsley leavesfinely chopped
FOR THE SWEET POTATO HUMMUS
400groasted sweet potatoNote 1
3large garlic cloves
1X 400g can chickpeasrinsed and drained
juice of 1 small lemon
1teaspoonsea salt flakes
80mlmild olive oil
FOR THE SPICE NUT CRUMBLE
100gmixed nutspecan, pine nut, walnut, hazelnut, brazil nut, almond, cashew, pistachio, macadamia
1/2teaspoonsea salt flakes
1/2teaspoondried red chilli flakes
Preheat oven to 200°C (180°C fan forced). Mix all ingredients for cauliflower in a large bowl. Spread in a roasting pan lined with baking paper. Roast for approximately 40 minutes until starting to crisp and brown. Remove from oven, place in a bowl and cool.
Put all ingredients for the dressing in a mason jar. Shake until combined. Refrigerate until ready to use.
Place all ingredients for the hummus in the bowl of a small food processor and process until smooth. Refrigerate until ready to serve.
Preheat oven to 170°C (150°C fan forced). Mix all ingredients for nuts in a small bowl. Spread on roasting pan lined with baking paper. Roast for 8 minutes until toasted and starting to turn a shade darker. Remove from oven. Cool. Crush coarsely.
Place prepared cauliflower and dressing in a bowl. Toss gently to combine.
Smear/brush/scoop hummus onto a plate. Top with Cauliflower mix. Garnish with nut crumble and micro herbs.
Make Roasted Sweet Potato - toss cubed sweet potato in some olive oil and roast at 200°C (180°C fan forced for approx. 40 minutes until tender. Cool)