1 tbsp Garam Masala
1/2 tsp kosher salt
1/4 cup Extra Virgin Olive oil
1 medium head cauliflower, leaves trimmed and bottom cut flat
1/4 cup plain hummus
1/3 cup plain yogurt
2 tbsp red pepper spread
2 tbsp chopped toasted pistachios
1/4 cup lightly packed cilantro leaves
- Preheat oven to 425F.
- Combine Garam Masala, 1/2 tsp salt and oil; set aside
- Cook whole cauliflower in large saucepan of boiling water just until tender but firm, about 3 to 4 minutes. Drain well; place cut side in greased baking dish. Insert tip of sharp knife into topi f cauliflower in five random places. Brush spice mixture all over and into crevices.
- Roast in centre of oven for 20 to 25 minutes or until browned and tender. Meanwhile, whisk together hummus and 2 to 3 tbsp water to thin sauce until thin enough to drizzle if necessary. Set aside.
- Combine yogurt and red pepper spread. Drizzle spoonful each of red pepper sauce and hummus sauce over top of roasted cauliflower; sprinkle with pistachios and cilantro. Cut into wedges and serve with remaining sauces.