Chilli Crisp
Cauliflower hummus flatbread
Method
- 01
Toss the cauliflower with oil, cumin and salt and roast at 220°C for 25 minutes until charred at the edges.
- 02
Warm the flatbreads in the last few minutes of roasting.
- 03
Spread the hummus thickly, leaving a border.
- 04
Pile on the cauliflower, crumble over the feta and add coriander and a squeeze of lemon.
- 05
Finish with chilli crisp in long stripes so every slice gets some.
Peddler's tip
Roast the cauliflower until it's properly dark — the bitterness balances the coconut sugar in the crisp.
