1 large cauliflower
olive oil
Salt pepper
2-4 tbs grated Parmesan
2 crushed garlic cloves
A little chopped parsley
( 1tsp cold mulled flaxseed & almonds - Linwoods)
1 squeeze lemon juice
1/2tsp paprika
For the hummus:
I whole garlic bulb
1can drained chick peas
1 pack 100g sun dried tomatoes in oil
2-4 tbs olive oil
Water
Juice 1/2 lemon and a little zest
1/2tsp cumin
1tsp coriander
1/2 tsp chilli flakes
1/2tsp paprika
2tbs tahini
Salt pepper
1tsp tomato paste
Preheat your oven 220c . Cut your cauliflower into thick slices ( don't worry if it crumbled slightly ) brush the bottom of a roasting pan and lay the cauliflower slices on. Mix a tbls Parmesan the spices lemon juice oil crushed garlic and a little seasoning together and brush all over the cauliflower slices then lightly sprinkle on the flaxseed followed by another sprinkling of Parmesan roast in a hot oven for 10 mins then flip over, add a little more Parmesan and roast again another 8 mins or so until golden. Remove from heat and sprinkle with chopped parsley.
To make the hummus chop the top from your garlic bulb drizzle with oil wrap in foil and roast 10-15 mins til soft . Squeeze the roast garlic from the skin then blitz all the ingredients together slowly adding the oil and a little water if you prefer a looser consistency season well serve drizzled with oil and chilli flakes
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