Turmeric Roasted Cauliflower, Hummus and Herb Salad on Chickpea Flatbread
Turmeric Roasted Cauliflower, Hummus and Herb Salad on Chickpea Flatbread
Dish out this quick and easy vegetarian recipe by Zoe Bingley-Pullin.
  • Difficulty Level Easy
  • Technique Roasting
  • Cooking Time 45 minutes
  • Yield 4 to 6 servings
As seen on Good Chef Bad Chef
Ingredients
  • Turmeric Cauliflower:
  • ½ head cauliflower, cut into florets
  • 1-2 tablespoon extra virgin olive oil
  • 1 teaspoon turmeric, ground
  • 1 teaspoon cumin, ground
  • Salt and pepper
  • Herb Salad:
  • Extra virgin olive oil
  • Squeeze lemon
  • 1 tablespoon flaked almonds
  • 1 cup mixed herbs, chopped (parsley, coriander, dill, mint)
  • ½ cup watercress leaves
  • Chickpea flatbread:
  • 1 cup chickpea flour
  • ½ – 1 cup almond milk
  • Pinch salt
  • 1 egg
  • 1 tablespoon extra virgin olive oil, for cooking
  • Red Capsicum Hummus:
  • 1 cup chickpeas, drained
  • 1 red capsicum, roasted
  • 1 teaspoon lemon zest
  • Squeeze lemon juice
  • 2-3 tablespoon extra virgin olive oil
  • Salt & pepper
Method
  1. For the cauliflower, preheat oven to 180C. In a baking tray combine turmeric, cumin, salt, pepper and olive oil, mix to combine well. Cook in oven for 20-30mins until cauliflower is well cooked and crispy
  2. For the herb salad, combine watercress and herbs in a bowl. Drizzle with olive oil and lemon juice, combine well and toss through flaked almonds
  3. For the flat bread, sift the chickpea flour into a bowl. Gradually whisk in almond milk until well combined with the flour and egg. Continue to whisk until the mixture resembles a thin batter.
  4. Heat olive oil in a non-stick frying pan over medium-high heat. Pour batter into pan and let it spread. Cook each side for 3-4 minutes until bottom turns golden brown, flip. Once both sides are cooked remove from the pan – repeat.
  5. To make the red pepper hummus, combine all ingredients and blend until well combined, adding extra olive oil if needed.
  6. To assemble, take a flatbread, spread with red pepper hummus, top with roasted cauliflower and herb salad.

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