Ingredients
- 1 cauliflower, cut into even sized florets
- 2 red onions, peeled and quartered with the roots left intact
- 4 small carrots, peeled and cut into chunks
- 100ml olive oil
- Salt and black pepper
- 1tsp coriander seeds
- 1tsp cumin seeds
- 250g baby peppers (or 1 large red pepper)
- 10 dried apricots, halved
- 2tbs harissa
- FOR THE HUMMUS:
- 1 tin of butterbeans, rinsed
- 200ml light crème fraîche
- 2 cloves of garlic, peeled and crushed
- Juice of ½ lemon
- 1tsp honey
- 2tbs olive oil
- Salt and white pepper
1 Set the oven to 180 degrees.
2 Put the cauliflower, red onions and carrots on a roasting tray.
3 Add the olive oil, season and roast for 20 minutes, turning the vegetables once during cooking.
4 Remove from the oven and add the coriander seeds, cumin seeds, baby peppers, apricots and harissa.
5 Cook for a further 20 minutes until all the vegetables are tender and the mixture is sticky.
6 For the hummus, put everything in a food processor and whizz until smooth. Serve with the vegetables and flatbread.
