ROAST TURMERIC CAULIFLOWER
WITH ALMOND BUTTER HUMOUS
(vegan, gluten free)

INGREDIENTS
​
1 medium cauliflower, washed and cut into florets - reserve the younger, more delicate leaves
Extra virgin olive oil
1/2 tsp Turmeric powder
Sea salt
Freshly ground black pepper
Tamari Crunch CRUM
 
For the humous:
1 tin chickpeas, drained
1 generous tbsp (around 40g) almond butter
2 tbsp (40ml) olive oil
1 crushed garlic clove
Juice of 1/2 lemon
¼ tsp cumin
3 tbsp water
A pinch of cayenne pepper
1/2 tsp sea salt
Freshly ground black pepper

METHOD

Put your cauliflower florets into a large bowl.  Add olive oil, turmeric and salt and pepper.  Combine thoroughly so that the florets turn yellow.
 
Roast in the oven for 30 minutes, until golden brown.  The cauliflower should be tender, but still firm when you put a knife in.  Add the reserved leaves (wipe around in the oil for a sec) and roast for a further 10 minutes.  The leaves should end up really crispy and will make a lovely garnish. 

While the cauliflowers is roasting, make your humous by blending all ingredients in a hand blender until you reach a consistency that you're happy with. 
Season to taste with more salt and pepper if needed.  

Top your humous with a generous sprinkling of Tamari Crunch and serve
alongside the roasted cauliflower and leaves.