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Roasted Cauliflower with Chilli Oil & Triple Hummus
Yes, triple hummus. Optional, sure. But once you’ve tasted it, you’ll opt in every time! Thanks to the lovely Pesto Princess and their three delicious hummuses (hummusii?), the flavours in this already delicious dish stood up and sang.
Three steps, all easy, and you’ll have a crowd pleaser for your guests.
Chilli Oil:
- 1 clove garlic (a nice big one)
- 3-6 sprigs oreganum, stalks removed
- 1-3 tsp Oryx Chilli Salt – go as wild as you like
- 1/3 cup extra virgin olive oil
- Place in a saucepan and heat on low for 5-10 minutes. (A slow simmer.)
- Switch heat off and set aside to let the flavours continue to get to know each other.
Roasted Cauliflower:
- 1 head of cauliflower broken into florets
- 2 Tbsp (or more) extra virgin olive oil
- 2 tsp ground cumin
- a few grinds of Oryx Chilli Salt
- Toss cauliflower florets in the oil and spice.
- Roast on 180C (350F) for 20-30 minutes until the edges are charred.
Check on them around halfway. Airfyers are quicker, so stay watchful.
Hummus:
- Pesto Princess Hummus – we used 3 flavours: Classic, Coriander & Chilli, and Harissa
- In a large flat bowl or serving plate spread the hummus thickly; we had The Classic flavour in the middle flanked by its spicy cousins.
- Place the cooled cauliflower onto the hummus, and drizzle the chilli oil over.
- Serve, or keep in the fridge until your guests arrive. Don’t steal a bite, or suddenly there will be none left and you’ll have to ask someone to go buy more dip.
Recipe development & photography by Candice from @thesocialpostSA
