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ROASTED CAULIFLOWER, CHICKPEAS & HUMMUS ✨ Entertaining over the long weekend? This dish is loved by family and friends! Roasted cauliflower and crunchy chickpeas are layered over creamy hummus and finished with a sweet-tangy maple vinaigrette. Easy to cook and perfect for sharing. SAVE this one for your next get-together. xx Ingredients: 1 head cauliflower, cut into small florets (approx. 800g/1.7 lb) 400g (14 oz) tin chickpeas, rinsed & drained 2 tbsp extra-virgin olive oil 1 tbsp ground cumin 1 tbsp ground coriander 1 tbsp garlic powder Pinch chili flakes (optional) Sea salt & cracked black pepper, to taste 1 cup (350g) hummus ½ cup mixed coriander & parsley leaves, roughly chopped ½ cup pomegranate seeds ½ cup toasted hazelnuts or almonds, roughly chopped For the dressing: 2 tbsp red wine vinegar (or apple cider vinegar) 1 tbsp maple syrup 1½ tbsp extra-virgin olive oil Pinch sea salt Method: Preheat the oven to 200°C/400°F. Line two baking trays with baking paper. Place the cauliflower on one tray and the chickpeas on the other. Drizzle with the olive oil, then sprinkle over the cumin, coriander, garlic powder, chili flakes, salt, and pepper. Toss well to coat evenly. Roast for 20–25 minutes, stirring halfway, until the cauliflower is tender and golden and the chickpeas are lightly crisp. Remove from the oven and allow to cool slightly. To make the vinaigrette, whisk together the vinegar, maple syrup, olive oil, and salt in a small bowl until emulsified. Spread the hummus across the base of a large serving bowl or platter. Top with the roasted cauliflower and chickpeas, then scatter over the herbs, pomegranate seeds and toasted nuts. Drizzle with the maple vinaigrette and toss gently just before serving. Store in an airtight container in the fridge for up to 3 days. Time to make: 30 minutes Serves: 4-6 #JSHealth #recipeoftheday #easterentertaining #longweekends #cauliflower