This Roasted Lemon Cauliflower with a Black Bean & Honey Whipped Dip is one of those ‘just throw it all together’ recipes that I love creating when have a bit of time in the kitchen. As it happens, even though it seems there are a lot of stages, this dish is super-simple to bring together and I think works really well as part of a ‘meze’ style starter or as a lunch served on toast.
the Roasted Lemon Cauliflower
- one cauliflower – torn into florets (and use the leaves too!)
- 1 tablespoon olive oil
- 1 tablespoon lemon oil (Pomora do an incredible one.)
- 2 teaspoons ‘fresh & zesty’ salt from The Cornish Sea Salt Company
- fresh thyme
for the Black Bean and Honey Whipped Dip
- 350g Black Beans (I used half a jar of the amazing Queen Black Beans from the Bold Bean Co.)
- 2 tablespoons Greek yogurt
- 2 tablespoons tahini
- half red chilli – finely chopped
- the juice of half a lemon
- 2 teaspoons honey
for the crunchy chickpeas
- 1 x 400g tin chickpeas – drained
- olive oil
- salt and pepper
- 1/2 teaspoon chilli flakes
To make this Roasted Lemon Cauliflower with a Black Bean & Honey Whipped Dip, start with the roasted cauliflower – pull the cauliflower apart into bite-size chunks and lay all the cauliflower bits onto a baking tray. Don’t forget to use the whole cauliflower, including the leaves.
Drizzle with oils and season well with the lemon salt, and thyme.
Bake on 170C (fan) for roughly 20 mins until the cauliflower has a little colour but is still slightly crunchy. Set aside
To make the whipped dip, place all the ingredients into a food processor and blend until smooth. You may need to add a splash of water to help make it smoother.
The easiest way to make the crunchy chickpeas is to place them into a bowl with the olive oil and seasoning and stir well. I bake them in the air-fryer set to 200 for about 10 mins but they would work well in a frying pan or in the oven too.
Build the dish by starting with spooning a generous portion of the whipped dip onto a plate or platter. Then layer the roasted cauliflower on top and finish by sprinkling over the chickpeas.
For more cauliflower recipes, check these out on Dom in the Kitchen.
Eat and of course, enjoy!
