Roasted Cauliflower Wraps with Hummus
FEATURING MONJAY MEZZA’S HUMMOS
Not much needs to be done to enjoy our products, Break open a packet of your favourite crackers or cut a carrot into batons and dip away. Or simply arrange our delicious finger foods on a platter and watch them crowd around. But the potential of our range is so much more, and we want to prove it. So we've created our very own recipe page to show you the versatility of our products. Dips to marinate or bake with, finger food transformed into main meals - the limit is your imagination.
It may appear at first glance that there’s nothing more beige than cauliflower. In fact, it got so bad for the poor, maligned Brassica that it was at one stage considered to be the less exciting, less flavourful cousin to broccoli. To broccoli – can you imagine? But cauliflower has enjoyed a much-deserved resurgence of late, with many of us discovering its potential extends beyond a cheese bake. Thanks to cauli stalwarts like Yotam Ottolenghi and Hugh Fearnley-Whittingstall, cauliflower has become the it vegetable, with many carnivores paying it their version of the ultimate compliment by labelling it a good meat substitute.
At Monjay, however, we believe that cauliflower plays substitute to no dead animal, and stands out from the pack not only for its versatility, but also its remarkable ability to absorb and enhance flavours. In this recipe, we’ve pared it with our delicious and smooth Hummus Dip, which gets on tremendously well with a Harissa kick and vinegary tomatoes.
- 1 head of cauliflower, separated into florets
- 2 tsp harissa
- Olive oil
- 2 tsp cumin seeds
- Punnet of cherry tomatoes
- Half a red onion
- Thyme leaves
- 1 tbsp red wine vinegar
- Juice of half a lemon
- Your favourite salad leaves
- Wraps or tortillas
- Monjay Mezza’s Hummos Dip
How to Prepare
Heat the oven to 190 degrees.
Place the cauliflower florets into a bowl. Mix the harissa with a few glugs of olive oil and pour over the cauli, along with the cumin seeds and some salt. Spread them out on a roasting tray and bake for around 30 minutes, until the edges are brown and the stems are cooked.
While the cauli is in the oven, attend to the tomatoes. Slice them in half, or quarters if they’re big cherry tomatoes, and place in a bowl. Slice the red onion as thinly as you can. A mandolin is made for this job, but a dangerously sharp knife and a steady hand will suffice. Add the onion to the tomatoes and sprinkle over the thyme leaves, the vinegar, a splash of olive oil and a pinch of salt. Mix and set aside.
Squeeze the lemon juice into a jar and triple its volume with olive oil. Add a few grinds of salt and pepper and shake it until it gets thick and oozy. Use this to dress your chosen salad leaves.
If you want and depending on the carbohydrate vehicle you’ve selected, now is the time to toast or heat your wraps or tortillas. When ready, spread a liberal amount of Monjay’s Hummus Dip onto each wrap, top with the harissa-roasted cauliflower florets, spoon on some of the tomato mix and finish with the salad leaves. Roll and eat.
Hummos is made from a blend of chick peas and sesame seed paste, it is a low fat dip eaten with crackers, celery sticks and carrots. It can be also spread on falafel wraps, kebabs and sandwiches. Or, for something a little different, thin it out with a little olive oil, add a turn of salt and pepper, and toss through your favourite pasta for a pasta salad with a twist! It’s great in lunchboxes with veggie sticks or in wraps and sandwiches for flavour and added nutrition. It’s also the perfect compliment to a mezza plate.
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