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Matt Preston's whole roast cauliflower with tarator and chickpeas

Name: Matt Preston's whole roast cauliflower with tarator and chickpeas
Ingredients: 1 head cauliflower, outer stems removed; 100ml extra virgin olive oil; 2 tbs currants; 1 tbs red wine vinegar; 2 x 400g cans chickpeas, rinsed, drained; 1 tsp smoked paprika (pimenton); 1 tsp dried chilli flakes; 1 tsp cumin seeds, toasted; Lemon zest, flat-leaf parsley leaves & pomegranate molasses, to serve; 100g crustless sourdough bread, torn; 1 cup (100g) walnuts, toasted; 90g tahini; 2 garlic cloves, chopped; Juice of 1 lemon

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by Matt Preston

delicious. senior editor

Nov 02, 2019

Kale is so last year, says Matt Preston, who dons his party hat in celebration of the new vegetable hero, cauliflower.

1 head cauliflower, outer stems removed
100ml extra virgin olive oil
2 tbs currants
1 tbs red wine vinegar
2 x 400g cans chickpeas, rinsed, drained
1 tsp smoked paprika (pimenton)
1 tsp dried chilli flakes
1 tsp cumin seeds, toasted
Lemon zest, flat-leaf parsley leaves & pomegranate molasses, to serve

Tarator

100g crustless sourdough bread, torn
1 cup (100g) walnuts, toasted
90g tahini
2 garlic cloves, chopped
Juice of 1 lemon
Juice of 1 lemon

Method

1.

Preheat oven to 220°C. Cook cauliflower on high in microwave for 8 minutes or until tender. Rub with 1/4 cup (60ml) oil and season with salt, place on a baking tray lined with baking paper. Roast for 30 minutes or until golden.
2.

Meanwhile, for the tarator, soak the bread in 1 1/2 cups (375ml) warm water for 20 minutes. Drain and squeeze out excess water. Whiz in a food processor with walnuts, tahini, garlic and four ice cubes until combined. Season and add lemon juice. With the motor running, slowly add the oil until the texture of hummus, adding a little extra water if needed.
3.

Place currants and vinegar in a bowl for 15 minutes to soak. Dry chickpeas with paper towel. Toss in a bowl with paprika, chilli and remaining 2 tbs oil. Season with salt. Place on baking paper-lined baking tray and roast for 15 minutes or until crispy. Remove from oven. Cool slightly, then toss with drained currants.
4.

Spread tarator on a plate and sprinkle over toasted cumin. Top with cauliflower, chickpea mixture, lemon zest and parsley. Drizzle with molasses to serve