Cauliflower houmous with pickled onions and cauliflower

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).