Roasted cauliflower with Lummus & Basil dressing

Roasted cauliflower with Lummus & Basil dressing

We consider this one to be a piece of art 🤩 Roasted cauliflower with Lummus & Basil dressing 🌿👌🏻

Using Lummus as a base for a dressing is a great way to turn your sides dishes into a complete meal while adding tonnes of flavour 😋

Give it a go and let us know what you think! 

🕗Time: 40 min
🍴Serves: 6

🥦 Ingredients:
1 medium-head cauliflower, with its leaves trimmed
1 tsp smoked paprika
1/4 tsp ground black pepper
1/2 tsp sea salt
2 tbsp olive oil

🌿🍶 For the Herby Lummus dressing:
30 gr fresh parsley
20 gr fresh coriander
1 garlic clove
1/4 tsp fine sea salt
2 tbsp apple cider vinegar
4 tbsp Lummus & Basil
2 tbsp olive oil
4-5 tbsp water

🥣 Method:
1. Place the whole cauliflower in a saucepan large enough to hold it comfortably, add water and leave to cook for about 5 to 10 minutes. Then use a large slotted spoon to carefully remove the cauliflower onto a baking tray - it will be soft at the edges but still sturdy and whole. Leave to steam dry for 10 minutes, then carefully pour away any excess water that has seeped out onto the baking tray and pat dry with a kitchen towel if needed.
2. While the cauliflower is steam drying, preheat the oven to 220ºC. Place the smoked paprika, black pepper, salt and olive oil into a small bowl and whisk to combine.
3. Use a pastry brush or clean hands to brush the spice mix all over the cauliflower. Then place the cauliflower into the preheated oven and bake for 20 minutes or until it is golden.
4. While the cauliflower is roasting, make the herby Lummus dressing. Place all the chopped herbs into a blender, reserving a small amount for garnish, alongside the clove garlic, vinegar, Lummus basil, salt and olive oil, plus 4-5 tablespoons of water and blend until smooth. Adjust the seasoning to taste.
5. Serve the cauliflower drizzled with the herby Lummus dressing and sprinkled with the reserved fresh herbs, chilli flakes and salt.