Harissa Cauliflower & Hummus Plate

• Cauliflower(1)
• Harissa paste(2 tbsp)
• Olive oil(4 tbsp)
• Cumin(1 tsp)
• Paprika(1 tsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Couscous(200 g)
• Vegetable Broth(300 ml)
• Hummus(240 g)
• Cucumber(1)
• Tomato(2)
• Red Onion(1)
• Flat Leaf Parsley(20 g)
• Lemon(1)
• Za'atar(2 tsp)

Method

1. 1

   Heat the oven to 220°C. Trim the leaves from {Cauliflower} and carefully slice the stem so it sits flat but stays whole.

   ~5 min

2. 2

   Mix {Harissa paste}, {Olive oil}, {Cumin}, {Paprika}, {Salt}, and {Black pepper}. Rub all over the {Cauliflower}, getting into the crevices. Set on a lined tray.

   ~5 min

3. 3

   Roast the {Cauliflower} for 25 minutes until tender in the center and golden at the edges.

   ~25 min

4. 4

   Meanwhile, put the {Couscous} in a bowl with {Vegetable Stock}, cover, and leave for 5 minutes. Fluff with a fork, then stir through {Olive oil}, half the {Lemon}, and {Za'atar}.

   ~5 min

5. 5

   Dice the {Cucumber}, {Tomato}, and {Red Onion}. Chop the {Fresh parsley}, then toss everything with the remaining half of the {Lemon}, the remaining {Olive oil}, the remaining {Salt}, and the remaining {Za'atar}.

   ~5 min

6. 6

   Spread the {Hummus} onto plates or a platter. Spoon over the herby couscous, set the whole roasted {Cauliflower} on top, and add the salad alongside. Cut into wedges to serve.

   ~5 min