Crispy Cauliflower With Cermoula And Sumac Recipe
pumpkin hummus, farro verde with root vegetables, citrus butter and soba
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Ingredients
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Crispy Cauliflower
Chermoula Sauce
Sumac
Pumpkin Hummus
Farro Verde with Root Vegetables
Citrus Butter
Soba Noodles
Method
Crispy Cauliflower
- 1
Prepare the Cauliflower
Preheat the oven to 425°F (220°C). Toss cauliflower florets with olive oil, salt, pepper, cumin, and paprika in a bowl. Spread evenly on a baking sheet.
- 2
Roast the Cauliflower
Roast in the oven for 25-30 minutes, or until golden brown and crispy, flipping halfway through.
Chermoula Sauce
- 3
Pumpkin Hummus
- 4
Make the Hummus
In a food processor, combine canned pumpkin, tahini, garlic, lemon juice, olive oil, salt, and ground cumin. Blend until smooth.
Farro Verde with Root Vegetables
- 5
Cook the Farro
In a pot, bring vegetable broth to a boil. Add farro and root vegetables. Reduce heat and simmer for 30-35 minutes or until farro is tender.
- 6
Season
Stir in olive oil, salt, and pepper before serving.
Citrus Butter
- 7
Make Citrus Butter
In a bowl, mix softened butter, lemon zest, orange zest, and a pinch of salt until well combined.
Soba Noodles
- 8
Cook Soba Noodles
In a pot, bring water to a boil. Add soba noodles and cook according to package instructions, usually about 4-5 minutes. Drain and set aside.
