Whole roasted cauliflower with hummus and green herb dressing

Method

• 1
  Preheat the oven to 180C/160C fan forced. Combine the crushed cumin seeds and coriander. Place cauliflower in a baking dish. Pour 375ml (11 ⁄2 cups) water in the base of the dish. Spray cauliflower with oil. Rub with spices. Cover dish with foil and bake for 1 hour. Remove foil and bake for a further 30-40 minutes or until golden and tender.
• 2
  Meanwhile, process the chickpeas, tahini, 2 tbs lemon juice, 1 tbs olive oil, garlic and 1-2 tbs warm water in a food processor until thick and creamy. Season. Transfer to a bowl.

• 3
  Clean processor. Add the mint, parsley, coriander and 2 tbs pistachios and process until finely chopped. Add the remaining 1 tbs lemon juice and 2 tbs olive oil. Process until mixture is smooth, adding 1-2 tbs water if necessary. Season.
• 4
  Spread hummus over a large serving plate. Top with the roasted cauliflower and drizzle with herb dressing. Sprinkle with extra herbs, pomegranate and remaining 1 tbs pistachios to serve.