- 1 cup black lentils, drained and washed
- 3 tablespoons of fresh lemon juice
- 1 large head cauliflower
- 5 tablespoons of Tasmanian extra-virgin olive oil
- 1 15-oz. canned cannellini beans, drained and washed
- 2 garlic cloves, crushed
- ½ cup of finely diced red onion
- 1/4 cup freshly chopped mint and coriander leaves
- salt and black pepper to season
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 3/4 teaspoon black pepper
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon sweet paprika
- 3-4 tablespoons of Tasmanian olive oil
- 220g Store Bough Hummus (look for a brand that uses olive oil instead of vegetable oil).
- 2 tablespoons of Harissa paste
- In a small bowl add olive oil, spices, salt and pepper—mix until combined.
- Preheat your oven to 190 Degrees Celsius. Trim the cauliflower and remove and halve each floret. Brush with marinade mix.
- Bake for 25 to 30 minutes, carefully flipping/tossing once halfway through, until tender and crispy.
- Meanwhile, In a medium salad bowl combine beans, lentils, onion, 1 tablespoon of crushed garlic, lemon juice, 3 tablespoons of olive oil, salt and black pepper to season—mix together and set aside.
- Open hummus and stir through harissa paste. Divide harissa hummus evenly serving plates. Top hummus evenly with lentil and bean salad – place roasted cauliflower on top.
- Garnish with fresh mint and parsley, add an extra drizzle of olive oil and a spoon of coconut or Greek yogurt—enjoy!
TIP: Make sure the cauliflower has enough space to breathe on the baking sheet. If the pieces are too close together, they will steam as opposed to brown and caramelize—the crispier the cauliflower the better!