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

Vegetables and Fruits, Vegetables and Fruits

Oven-roasted cauliflower with garlic and ginger served with traditional hummus, roasted pine nuts and spicy honey.

Note

The toppings can vary according to your desires.

Ingredients

Recipe for 12 tapas

Cauliflower

500 Gr

Cauliflower

2 Tbsp

Fresh ginger

2 Clove(s)

Garlic

1 Tsp

Curcuma

5 Sprig(s)

Fresh cilantro

Gochujang honey

60 Ml

Honey

5 Ml

Gochujang chili past

Hummus

1 Unit(s)

Chickpea box 398 ml

65 Ml

Olive oil

15 Ml

Lemon juice

2 Clove(s)

Garlic

10 Ml

Tahini

5 Ml

Roasted sesame oil

50 Ml

Hot water

Topping

30 Gr

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.