Turmeric Roasted Cauliflower, Hummus and Herb Salad on Chickpea Flatbread

Serves 4-6
Time 45 minutes


Turmeric Cauliflower
½ head cauliflower, cut into florets
1-2 tbsp extra virgin olive oil
1 tsp turmeric, ground
1 tsp cumin, ground
Salt and pepper

Herb Salad
Extra virgin olive oil
Squeeze of lemon
1 tbsp flaked almonds
1 cup mixed herbs, chopped (parsley, coriander, dill, mint)
½ cup watercress leaves

Chickpea flatbread
1 cup chickpea flour
½ – 1 cup almond milk
Pinch of salt
1 egg
1 tbsp extra virgin olive oil, for cooking

Red Capsicum Hummus
1 cup chickpeas, drained
1 red capsicum, roasted
1 tsp lemon zest
Squeeze of lemon
2-3 tbsp extra virgin olive oil
Salt & pepper


For the cauliflower, preheat oven to 180°C. In a baking tray combine turmeric, cumin, salt, pepper and olive oil, mix to combine well, then add cauliflower and coat in spice mixture. Cook in oven for 20-30 minutes until cauliflower is well cooked and crispy

For the herb salad, combine watercress and herbs in a bowl. Drizzle with olive oil and lemon juice, combine well and toss through flaked almonds

For the flat bread, sift the chickpea flour into a bowl. Gradually whisk in almond milk until well combined with the flour and egg. Continue to whisk until the mixture resembles a thin batter.

Heat olive oil in a non-stick frying pan over medium-high heat. Pour batter into pan and let it spread. Cook each side for 3-4 minutes until bottom turns golden brown, flip. Once both sides are cooked remove from the pan – repeat.

To make the red pepper hummus, combine all ingredients and blend until well combined, adding extra olive oil if needed.
To assemble, take a flatbread, spread with red pepper hummus, top with roasted cauliflower and herb salad.