Turmeric cauli bowl with coriander houmous
Prep time: 20 minsTotal time: 
Turmeric cauli bowl with coriander houmous
Prep time: 20 minsTotal time: 
Sarah Akhurst
Sarah Akhurst
Ingredients
- 1 large cauliflower, broken into florets
- 1 tbsp baharat spice mix
- 2 tsp ground turmeric
- 4 tbsp rapeseed oil
- 1 x 380g carton green lentils
- 2 red onions, finely sliced
- 30g pumpkin seeds
- 100g pomegranate seeds
- handful of fresh herbs (we used mint and dill)
- 1 tbsp tahini, stirred
For the houmous
- 2 x 380g cartons chickpeas
- 3 tbsp tahini, stirred
- 3 garlic cloves
- 1 x 30g pack coriander
- juice of ½ lemon
Step by step
-
Start with the houmous. Drain one of the cartons of chickpeas and place in a blender with the other carton of
chickpeas and their water. Add the tahini, garlic, coriander (including the stalks) and lemon juice and then blitz until you have a smooth purée. Season well with salt. Transfer to a bowl, cover and set aside. -
Preheat the oven to 220°C, fan 200°C, gas 7. Put the cauliflower florets in a large roasting tin. Sprinkle
over the baharat and turmeric and then drizzle over 2 tablespoons of the oil. Using your hands, rub the spices and oil into the florets until well coated. Season well and roast for 25-30 minutes until soft and starting to char. -
Meanwhile, drain the lentils and pat dry with kitchen paper. Heat another tablespoon of the oil in a large frying pan and fry the lentils for 5-6 minutes, until starting to crispen. Remove to a plate. Heat the remaining oil in the same pan and fry the onions for 8-10 minutes until caramelised.
-
When the cauliflower is cooked, remove from the oven and toss through the crispy lentils, onions, pumpkin seeds and pomegranate.
-
Spoon the houmous onto a large serving plate and then top with the cauliflower. Roughly chop the herbs, scatter them over the cauliflower and then drizzle over the tahini to serve.
