Roasted cauliflower with black and white hummus
Simple Too, p. 51
Black chickpeas – kala chana – are firmer than the beige kind. A little nutty, a little ‘toothsome’; we love them. They look great in contrast to the creamy hummus base, but it’s the contrast in texture, as much as the visuals, that makes them worth seeking out. Adding the florets of roasted cauliflower makes this the most delicious side to roast chicken or lamb. All the elements can be made ahead of time if serving at room temperature, ready to put together when needed. Serve with plenty of flatbreads.
Ingredients
- 150ml olive oil, plus extra to serve
- 3 curry leaf sprigs (about 30 leaves)
- 570g jar of black (or regular) chickpeas, drained, rinsed and patted dry (400g)
- ½ cauliflower head, cut into bite-size florets (400g)
- 1 large onion, peeled and cut into 8 wedges (200g)
- 4 tsp garam masala
- 1 tsp ground turmeric
- 1½ tsp onion granules
- 1 tsp garlic granules
- ½ tsp caster sugar
- 2 tsp cornflour
- 2 tsp lemon juice
- 200g hummus, shop-bought or homemade
- ¼ tsp chaat masala, to finish (optional)
- Fine sea salt
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