Warm Roasted Cauliflower and Butter Bean Salad with Pumpkin Hummus

I'm not a vegetarian, but I love a meal that is loaded with golden roasted brassicas, satisfying crispy pulses and crunchy toasted seeds... not to mention hummus.  Stick a dollop of hummus on anything and I'm happy.  

Warm Roasted Cauliflower and Butter Bean Salad with Pumpkin Hummus

Serves 4

slightly adapted for here

For the Hummus:

400g pumpkin (I used Kent), peeled and cut into 2cm cubes

1 tablespoon olive oil

2 tablespoons tahini

1 clove garlic, minced

½ teaspoon sea salt flakes

1 tablespoon extra virgin olive oil

½ teaspoon ground cumin

¼ teaspoon smoked paprika

1 tablespoon lemon juice

Sea salt flakes and freshly ground black pepper

For the Salad:

1 cauliflower, broken into florets

2 tablespoons extra virgin olive oil

Sea salt flakes and freshly ground black pepper

1 x 400g can butter beans, drained

½ teaspoon smoked paprika

1 clove garlic, minced

½ teaspoon ground cumin

½ teaspoon ground coriander

½ cup parsley leaves, roughly chopped

½ cup coriander leaves, roughly chopped

Squeeze lemon juice

¼ cup pumpkin seeds, toasted

Make the Hummus:

Preheat the oven to 200°C and line a baking tray with baking paper.  Set aside.

Put the pumpkin in a bowl, drizzle with olive oil and toss to coat. Spread it out on the baking tray and roast in the oven for about 40 minutes, or until soft. Leave to cool.

Put the cooled pumpkin into a bowl and mash with a fork.  Add the tahini, garlic, salt, oil, cumin, paprika and lemon juice and whisk until it becomes fairly smooth.  Adjust the seasoning to taste.

Make the Salad:

Preheat the oven to 200°C and line two baking trays with baking paper.  Set aside.

Put the cauliflower in a bowl, drizzle with olive oil and toss with the garlic, ground cumin and ground coriander, season with salt and pepper.  Spread it out on one of the baking trays.

Put the beans in a bowl, drizzle with olive oil and season with smoked paprika.  Spread it out on the other the baking tray.

Slide both baking trays into the oven and roast until the cauliflower is a little charred at the edges and the beans start to dry out and crisp up, about 30 minutes.

To Serve:

Combine the cauliflower and beans in a bowl.  Add the parsley, coriander leaves and lemon juice and toss to mix.

Dollop the pumpkin hummus in the centre of a large serving platter and spread it out a little.  Heap the cauliflower and bean mixture on top of the hummus and sprinkle with toasted pumpkin seeds. You'll never miss the meat.