Roasted cauliflower with spices, gochujang honey, hummus and roasted pine nuts |

Preparation time: 45 min

Preheat your oven at 425 °F

• Set up

  Toast the pine nuts in a frying pan.

  Cut cauliflower into chunks.

  Chop the garlic and ginger.

  Chop the coriander.

• Cauliflower

  First cut the cauliflower in quarters and then cut into 2cm slices. Mince garlic and ginger. Thinely slice the cilantro. Mix the garlic, ginger, tumeric with the cauliflower. Add salt, pepper and olive oil and cook in the oven for 15-20 min. Once out of the oven add cilantro and serve.

• Houmous

  In a food processor or blender, pour the drained chickpeas. Add the rest of the ingredients once they have been lightly processed.

  Run the blender quickly, making sure your hummus is smooth. You can adjust the texture by adding water (or olive oil) if you want it more liquid.

  Finalize the seasoning with salt, pepper, or espelette pepper.

• Gochujang honey

  Warm the honey slightly in the microwave and mix with the Gochujang chili paste.

• On the plate

  In a small soup plate, make a crown of hummus around the inside edge, and place the cauliflower heads in the center.

  Drizzle with Gochujang honey and finish with pine nuts.