Spiced Cauliflower Steaks with Roasted Carrot Hummus and Warm Lentil Salad

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a large baking tray with parchment paper.

2. 2

   Place the carrots and 1 garlic clove on one side of the tray. Toss them with 1 tablespoon olive oil, 1/2 teaspoon cumin, 1/4 teaspoon smoked paprika, 1/4 teaspoon salt, and a pinch of black pepper.

3. 3

   Cut the cauliflower into 4 thick steaks from the center and place any loose florets on the tray as well. Toss the cauliflower with 2 tablespoons olive oil, 1 teaspoon cumin, 1 1/4 teaspoons smoked paprika, the ground coriander, red pepper flakes if using, 1/2 teaspoon salt, and the remaining black pepper.

4. 4

   Roast the carrots, garlic, and cauliflower for 30 to 35 minutes at 220 °C / 425 °F, flipping the cauliflower halfway through, until the cauliflower is browned around the edges and the carrots are very tender.

5. 5

   Meanwhile, make the carrot hummus. In a food processor, blend the roasted carrots, roasted garlic, chickpeas, tahini, 2 tablespoons lemon juice, 1 tablespoon olive oil, 3 tablespoons water, the zest of half the lemon, and 1/4 teaspoon salt until very smooth.

6. 6

   If the hummus is too thick, add 1 extra tablespoon of water. Taste and adjust with more salt or a few extra drops of lemon juice if needed.

7. 7

   For the warm salad, place the cooked lentils in a bowl with the red onion, parsley, mint, and pumpkin seeds.

8. 8

   In a small bowl, mix the remaining garlic clove, finely minced or grated, with 1 tablespoon lemon juice, 1 tablespoon olive oil, the zest of the other half of the lemon, and 1/4 teaspoon salt. Pour this dressing over the lentils and toss well.

9. 9

   To serve, spread a generous layer of roasted carrot hummus on each plate. Top with 1 cauliflower steak and arrange the warm lentil salad and roasted florets around it.

10. 10

    Finish with a little extra parsley or mint if you like and serve immediately while warm.