Cauliflower with lemon hummus and gremolata

1 cauliflower (about 800 g)

1 tbsp olive oil

¾ tsp salt

500 g waxy potatoes

quartered

1 tbsp olive oil

1 tsp paprika powder

½ tsp garlic powder

½ tsp salt

1 tin of chickpeas (about 240 g, drained net weight)

rinsed, drained

2 tbsp tahini

2 tbsp olive oil

1 clove of garlic

1 lemon

grated zest and juice

½ tsp cumin powder

50 g ice cubes

½ tsp salt

1 bunch of coriander

finely chopped

½ bunch of chives

finely chopped

1 lemon

grated zest

1 clove of garlic

crushed

Some olive oil

Some lemon juice

Rub the cauliflower with oil and salt before placing on a lined baking tray. Mix the potatoes and the rest of the ingredients together in a bowl, then turn out on the baking tray next to the cauliflower. Put the baking tray into the cooking space and cook at 200 °C for about 35 minutes, switching the steaming function off 10 minutes before the end of the cooking time.

Hot air + steaming 200 °C for 35 Mins

Put the chickpeas and all the ingredients up to and including the salt in a food processor and blend to a fine purée.

For the gremolata, mix the coriander and all the ingredients up to and including the garlic in a small bowl. Arrange the hummus on a platter. Place the cauliflower and potatoes on top. Brush the cauliflower with some olive oil and sprinkle the gremolata over the top. Drizzle over some lemon juice.