Cauliflower houmous with pickled onions and cauliflower

Cauliflower houmous with pickled onions and cauliflower

“This rustic cauliflower houmous will ruin you for the shop-bought variety,” says food writer Ravinder Bhogal. Top with punchy pickled onions and cauliflower and serve with crisp lavosh or toasted pittas for a crowdpleasing vegan starter.

Cauliflower houmous with pickled onions and cauliflower

Click here for our classic chickpea houmous recipe

  • Serves icon Serves 6
  • Time icon Hands-on time 25 min, plus cooling and at least 24 hours pickling. Oven time 35 min

“This rustic cauliflower houmous will ruin you for the shop-bought variety,” says food writer Ravinder Bhogal. Top with punchy pickled onions and cauliflower and serve with crisp lavosh or toasted pittas for a crowdpleasing vegan starter.

Click here for our classic chickpea houmous recipe

Nutrition: Per serving

Calories
264kcals
Fat
15g (2.1g saturated)
Protein
8.1g
Carbohydrates
22g (9.5g sugars)
Fibre
4.7g
Salt
0.9g

Ingredients

  •  ½ small cauliflower, cut into florets
  • 50ml extra-virgin olive oil
  • 400g tin chickpeas, drained
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • Finely grated zest and juice 1 lemon
  • 1 large garlic clove, smashed
  • 50ml tahini
  • 2 ice cubes
  • Za’atar to sprinkle
  • Crisp flatbreads, such as lavosh (see Know-how) or toasted pitta, to serve

For the pickled cauliflower

  • 60g caster sugar
  • 250g white wine vinegar
  • 1 tsp sea salt
  • ½ small cauliflower, cut into 2cm florets
  • 40g sultanas
  • ¾ tsp yellow mustard seeds
  • ½ tsp ground turmeric
  • ½ cinnamon stick
  • Pinch black peppercorns
  • 1 garlic clove, finely chopped
  • 1 red chilli, split open

For the pickled onions

  • 1 red onion, finely sliced into half-moons
  • 1 tbsp caster sugar
  • 1 tsp sea salt
  • 75ml white wine vinegar
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Method

  1. For the pickled cauliflower, mix the sugar, vinegar, salt and 100ml water in a saucepan and bring to a simmer. Add the cauliflower, sultanas, spices, garlic and chilli and simmer for 3-4 minutes. Pour the contents of the pan into a sterilised jar, seal and store (see Make Ahead).
  2. For the pickled onions, put the onions in a bowl and add the sugar and salt. Massage the onions with your hands until they soften slightly, then pour in the vinegar and leave to steep for an hour.
  3. Heat the oven to 200°C fan/gas 7. To make the houmous, coat the cauliflower florets with half the olive oil, then season with salt and pepper. Lay on a baking sheet and roast for 30-35 minutes or until dark golden and tender. Set aside to cool.
  4. Once cool, put the cauliflower, chickpeas, spices, lemon juice and zest, garlic and tahini in a food processor with 2 ice cubes and process until very smooth. Season to taste.
  5. To serve, smooth out the houmous over the surface of a shallow bowl or plate and drizzle with the remaining olive oil. Sprinkle over some za’atar, then top with the pickled cauliflower florets and pink onions (or, if you prefer, serve the onions on the side).

Nutrition

Calories
264kcals
Fat
15g (2.1g saturated)
Protein
8.1g
Carbohydrates
22g (9.5g sugars)
Fibre
4.7g
Salt
0.9g

delicious. tips

  1. You need to make the pickled cauliflower at least 24 hours ahead but it will keep in a sterilised jar for up to a month. You can make the pickled onions and houmous up to 24 hours in advance.

  2. Lavosh (or lavash) is a crisp-baked flatbread from the Middle East. You can buy a version from ottolenghi.co.uk

Buy ingredients online

Recipe By

Ravinder Bhogal

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