Roast cauliflower with pomegranates, green olives & chickpea purée from Simple: Effortless Food, Big Flavours (page 89) by Diana Henry

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ksg518 on February 28, 2022

    I cut back the cayenne by about a half and thought it still somewhat overpowered the dish. I think this would be totally inedible with the full amount of cayenne. I also cut back the olive oil by about a third for the puree. Overall I thought this was a little on the heavy side and I'm not sure I'll be making it again. The pomegranate seeds were a great addition and if I make it again I'll probably double those.

  • clcorbi on February 07, 2019

    Yum. Only made the topping and subbed store-bought hummus, which made this recipe incredibly fast to throw together. So delicious--the flavor combination really pops, and also looks gorgeous.

  • BasicStock on June 19, 2017

    This is delicious and makes a satisfying meal with a cooked grain on the side. Making a silky and intense chickpea puree and putting a generous smear of it under the roasted cauliflower for serving is such a fabulous idea. I had some leftover and did the same with roasted carrots. I probably used 1/2 cup of olive oil, but if you serve the puree as more of a condiment, it doesn't seem so decadent. I cut the cayenne back to about half, but again, using the puree this way, I could probably up that next time.

  • Boffcat on May 17, 2017

    I found the cayenne completely overpowering in the chickpea purée (and I speak as someone who loves spice!). I added more chickpeas, tahini and lemon juice in an attempt to tone it down, but cayenne was still the dominant flavour - having seen another reviewer's comment I wonder whether my cayenne is a particularly potent variety. That aside, while I liked the combination of roasted cauliflower and hummus (served alongside barley with preserved lemon and mint, which complemented the rest of the meal well), I probably wouldn't follow this particular recipe again: it was perfectly nice but not exceptional. (And the cauliflower, too, was rather dominanated by the flavour of cayenne.)

  • L.Nightshade on January 18, 2017

    I made this exactly as written, which is unusual for me, as I usually will cut down on olive oil when such a large amount is called for. But it worked out perfectly, and this might even be my go-to recipe for hummus now. Mine did not require salt at all, in fact I thought it bordered on too salty, but I think the canned garbanzos were a little higher in salt content than those I usually buy. Mr. NS thought it was perfectly seasoned. Inspired by MelMM on CH, I plated the cauliflower atop a pool of the chickpea purée instead of serving it alongside. The heat was perfect for us, quite spicy but not too much. I did make a point of using Indian cayenne. I made a dish once using my African cayenne in the amount called for, and even my most chile-headed friends were turning red and gasping.

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