HARISSA CAULIFLOWER & GREEN HUMMUS BOWLS
There are many reasons I like this recipe, but one of them is that every component of this bowl can be pre-prepared. Meaning that if you do want to eat this as a quick lunch, it’s just an assembly jobby.
Ingredients
- 1 cauliflower chopped into florets & leaves roughly chopped
- 3 tbsp harissa paste
- 2 tsp ground cumin
- olive oil
- 150 g cooked puy lentils
- juice of 1/2 lemon
- small handful of parsley finely chopped
- 1 tsp sumac
- vegetable oil for frying
- 1 shallot very finely sliced
- 2 tbsp plain flour
- salt & freshly ground black pepper
- to serve: pomegranate seeds, flatbreads
HERBY HUMMUS
- 400 g can chickpeas drained & rinsed
- 1 garlic clove peeled
- 5 g fresh dill
- 10 g fresh parsley
- 1 heaped tbsp tahini
- 1/2 tsp cumin
- juice 1/2 lemon
Instructions
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Preheat the oven to 160°c (fan assisted)/350°f/gas 4.
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Combine the cauliflower and its leaves, harissa, cumin, a good glug of olive oil and a pinch of salt in a large bowl. Use your hands to give everything a good mix and rub the spices into the cauliflower, then pour out on a baking tray. Roast for 30-35 minutes, or until tender all the way through and starting to char on the edges.
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Meanwhile, to make the herby hummus, combine the chickpeas, garlic, dill and parsley, tahini, cumin, lemon juice and a really good pinch of salt and black pepper in a food processor. Blitz the mixture, adding the 4-5 tbsp olive oil in a thin stream through the hole in the top, until the hummus is smooth and creamy. Taste and adjust the seasoning, if needed.
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To make the marinated lentils, combine the cooked puy lentils, lemon juice, parsley, sumac and a sprinkling of salt and black pepper in a bowl. Stir well then taste and adjust the seasoning, if needed.
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Finally, make the crispy shallots. Heat 2cm of vegetable oil in a small pan over a medium-high heat. Once hot, lightly dust the sliced shallots in flour and fry in batches for a minute or so, until nice and crispy. Remove from the pan and spread onto kitchen roll, to remove any excess grease.
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Spread the hummus over the bottom of a serving plate. Add a few spoonfuls of the marinated lentils on top, then the roasted cauliflower and a sprinkling of pomegranate seeds. Finish with the crispy shallots a good crack of black pepper. Serve with a warm flatbread on the side.
If you are looking for more delicious lunches like my Harissa Cauliflower & Green Hummus Bowls, try these BBQ Tofu Bowls too.
Absolutely delishious!
Also have added aubergine, red onion and sweet potato to the roasted cauliflower and served it with a simple salad of rocket, mixed leaves and spring onion with a pomegranate molasses dressing.
That sounds delicious too!!
G x
We’ve made these bowls a couple of times now and the flavours are wow so good! I love how the cauliflower leaves crisp up and soak up the harissa paste. Yummy! And the herby hummus… delicious. 🤤
That’s so kind – thank you! You can’t go wrong with harissa and hummus!
G x