Chili & Cumin Cauliflower Traybake with Sweetcorn Hummus
by Dominic Franks @DomInTheKitchen
For me, Autumn is about experimenting with flavors and seasonal vegetables and this chili & cumin cauliflower traybake with sweetcorn hummus is an excellent way to bring a bit of spicy warmth into your kitchen and onto your plates. Cauliflower is the key ingredient here, but it's roasted alongside carrots, shallots, and garlic. I've also added some lima beans and olives to add to the overall middle-eastern vibes.
Layered over a bed of wonderfully nutty sweetcorn hummus, it can be eaten ‘family style’ with the platter at the centre of the table and served with warm flatbreads to dip in and create wraps.
This traybake is seasoned with both fresh and dried herbs so the Saunderton Seasonal Shaker and the Tealby Freshly Cut Herb Keeper Pot both came in really handy.
Kitchen tools that could be useful:
Barkway Acacia Wooden Chopping Boards as well as the Tealby Fresh Cut Herb Keeper for the fresh basil.
Prep: 15 mins
Cooking time: 45mins
Difficulty: easy
Serves: 6-8
Ingredients:
FOR THE TRAYBAKE
- 1 cauliflower – some of the leaves removed and cut into wedges
- 3 carrots – cut into wedges
- 4 shallots – peeled and halved
- 4 cloves of garlic
- 1 400g can lima beans - drained
- Green and black olives
- 1 tsp chlli flakes
- 1 tsp cumin seeds
- Salt and pepper
- Olive oil
FOR THE SWEETCORN HUMMUS
- 1 400g tin chickpeas (drain the water but keep it in a jug)
- 1 175g tin sweetcorn
- 2 tablespoons tahini
- 2 ice cubes
- Salt and pepper
- The juice of half a lemon
- A little olive oil
- A little of the chickpea water
Method
- Pre-heat your oven to 320. Line a baking sheet with parchment paper.
- Place all the traybake ingredients into a large bowl and drizzle with olive. Toss together well then lay out onto the baking tray. Bake in the oven on 320 for 20 mins, then turn up the oven to 355 and bake for a further 20 mins until golden and beginning to darken in places. Remove from the oven.
- Meanwhile make the hummus by placing all the ingredients into a food processor and blending until smooth. Taste, then add a little more chickpea water and salt and pepper and blend again for a smooth texture.
To serve, spread the sweetcorn hummus on the bottom of a large platter, then lay the roasted veg on top.
Tip:
The whole dish can be served cold as a salad or hot as a main meal. Serve in warm pitta breads for an easy mid-week lunch.
