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The Bird’s roasted cauliflower with garlic hummus, salsa macha & herb labneh

Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 large head cauliflower, stems removed and cut in half
  • 2 limes, for zesting and serving
  • 1 handful of micro cilantro, for plating
  • 1 handful of pepitas, for garnish and crunch
  • pita bread, warmed and cut into triangles
Cauliflower spice oil
  • 1 cup olive oil
  • 2 tsp smoked paprika
  • 2 tsp cumin
  • 1 tbsp salt
  • 1 pinch pepper
Garlic hummus
  • 1 cup white beans, cooked ad drained (or substitute chickpeas)
  • 1/2 cup tahini
  • 1/3 cup extra virgin olive oil
  • 3 garlic cloves, minced, or 2 tsp garlic confit
  • 1/2 tsp cumin
  • 1/4 tsp smoked paprika
  • a good pinch of salt
Salsa macha
  • 2 guajillo peppers, minced
  • 5 morita peppers, minced
  • 1 cup roasted peanuts, chopped
  • 4 garlic cloves, chopped
  • 1 tbsp roasted sesame seeds
  • 2 cups canola oil
  • 1 tsp apple cider vinegar
  • 1/2 tsp dried oregano
  • pinch of coarse salt and freshly ground black pepper
Herb labneh
  • 1/2 cup labneh
  • 1 tbsp olive oil
  • 1 tbsp lime juice
  • 1 garlic clove, minced
  • 1 tbsp freshly chopped cilantro
  • 1 tbsp freshly chopped mint
  • 1 tbsp freshly chopped chives
  • 1/4 tsp cumin
  • 1/4 tsp salt, plus freshly ground pepper

Method
 

  1. Preheat the oven to 425˚F and line a rimmed baking sheet with foil or parchment paper.
  2. Remove the stem of the cauliflower and cut in half.
  3. In a small bowl, whisk together the spice oil. Add the cauliflower to the center of your baking sheet, drizzle with oil to coat, and season, ensuring both halves are evenly covered. Save a bit of chili oil for plating.
  4. Roast cauliflower for 45-50 minutes, until al dente and caramelized. Allow to cool before removing the florets.
  5. On a large, round plate or platter, smear a generous portion of hummus on one side and drizzle with chili oil. Place the roasted cauliflower florets on top and a few generous dabs of salsa macha. Garnish with pepitas, micro cilantro, and lime zest.
  6. Serve immediately with warmed pita bread and a bowl of herbed labneh on the side for dipping.
For garlic hummus
  1. Add all ingredients for the garlic hummus to a small food processor. Blend until smooth, adding cold water if needed for consistency. Season with salt to taste and refrigerate.
For salsa macha
  1. Remove the stems and seeds from the chilis, then chop them evenly into tiny pieces.
  2. Add peanuts, garlic, sesame seeds, and oil to a sauce pot and heat on med/high for approximately 5 minutes until the garlic crisps and the seeds turn golden brown. Remove from heat and stir in the chopped chilis.
  3. Allow to cool for 10 minutes and transfer to a blender. Add vinegar, salt, and oregano and pulse until nicely combined but not too thin and set aside.