Roasted cauliflower with black and white hummus
Ingredients
- 150ml olive oil, plus extra to serve
- 3 curry leaf sprigs (about 30 leaves)
- 570g jar of black (or regular) chickpeas, drained, rinsed and patted dry (400g)
- ½ cauliflower head, cut into bite-size florets (400g)
- 1 large onion, peeled and cut into 8 wedges (200g)
- 4 tsp garam masala
- 1 tsp ground turmeric
- 1½ tsp onion granules
- 1 tsp garlic granules
- ½ tsp caster sugar
- 2 tsp cornflour
- 2 tsp lemon juice
- 200g hummus, shop-bought or homemade
- ¼ tsp chaat masala, to finish (optional)
- Fine sea salt
Instructions
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