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Harissa Cauliflower & Green Hummus Bowls - Georgie Eats

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.

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 3 bowls

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

  1. Preheat the oven to 160°c (fan assisted)/350°f/gas 4.

  2. 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.

  3. 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.
  4. 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.

  5. 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.

  6. 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.