Cauli Roast with Herb & Dukkah Stuffing served with Beetroot Hummus and Crispy Chickpeas
Preheat oven to 200 degrees.
Remove Cauli Roast from its packaging and place it core side down on a non-stick baking tray or a tray lined with baking paper. Cover the top of the Cauli Roast with foil and put it in the oven to cook for 60 minutes. Alternatively, you can cook the Cauli Roast in an air fryer for 25- 35 minutes on 180 degrees.
Whilst the Cauli Roast is cooking start preparing the Beetroot Dip, Tahini sauce and crispy chickpeas.
To make the Beetroot Dip
400g can Chickpeas Drained and rinsed
2-3 tablespoons Tahini
2 Cloves Garlic, crushed
¼ cup (60ml) Lemon Juice
225g can Baby Beetroot, drained
½ teaspoon Cumin
2 tablespoons Olive oil
Pinch of Sea Salt.
Place the beetroots, chickpeas and garlic into a food processor and process for 1 minute until ground. Add all the remaining ingredients and process until creamy. It should have some grainy texture, that's ok. If it's dry or you want to thin it out and make it more creamy, add more tahini or water, until you like the consistency.
Adjust seasonings, adding more salt, cumin, olive oil, or lemon juice if needed.
Place in Refrigerator until you are ready to serve it with Cauli Roast.
To make the Crispy Chickpeas
1 x Can Chickpeas 400g
2 Tablespoons Olive Oil
½ teaspoon Garlic powder
Pinch of Sea Salt
- Drain chickpeas well. Once drained well, spread the chickpeas out on a clean, absorbent towel and use your hands to gently roll and dry the chickpeas. Some of the skins should start coming off. You can opt to peel all of the chickpeas – which can help for extra crispiness! – or simply remove the skins that come off. Either way, the chickpeas will crisp up. I
- Transfer the chickpeas to a mixing bowl and top with oil and salt. Mix well to combine.
- Bake for a total of 40-50 minutes or until golden brown and dry/crispy to the touch. Ensure to check half way through cooking. Note: peeled chickpeas cook faster than unpeeled. If omitting oil, they will also cook faster.
Remove from the oven and, while the chickpeas are still warm, toss with a pinch of garlic powder. Set aside in a small bowl for later.
To make Tahini sauce
1-2 Garlic cloves crushed
½ teaspoon Salt
¾ cup Tahini
½ cup freshly squeezed Lemon juice
¼ cup cold water, more if needed
Add the crushed garlic, tahini paste and lime juice to the bowl of a food processor and blend Add a little bit of water and blend again until you reach the desired consistency.
Transfer the tahini to a bowl and set aside.
To serve
Remove the Cauli Roast from the oven and let it cool for 5 minutes.
Spoon the Beetroot Dip on a round dish or plate and spread it out evenly with a spatula. It should cover most of the plate and create a bed for the Cauli Roast to sit on.
Place the Cauli Roast on top of the Beetroot Dip in the centre of the plate. Surround the Cauli Roast with the roasted chickpeas.
Drizzle the top of the Cauli Roast with Tahini Sauce and garnish with fresh torn parsley leaves.