Roast Turmeric Cauliflower

Vegan, gluten free. Roast turmeric cauliflower with almond butter humous, topped with Sesame Crunch CRUMS.

Serves 2-4 · Pairs with Sesame Crunch CRUMS

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

• Sesame Crunch CRUMS

• 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

1. Put your cauliflower florets into a large bowl. Add olive oil, turmeric and salt and pepper. Combine thoroughly so that the florets turn yellow.

2. 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.

3. While the cauliflower 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.

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