Grilled Cauliflower Skewers with Pumpkin Hommus Recipe
How to Make Grilled Cauliflower Skewers with Pumpkin Hommus
- Preheat oven to 190°C (or 170°C fan-forced). Wash the skin of the pumkpin and pat dry. Slice pumpkin into large wedges and scoop out all seeds and any stringy membrane.
- Place pumpkin wedges on baking tray, lined with baking paper, skin-side down. Roast for 30-45 minutes, depending on how much pumpkin you are using and how thick the slices are. It’s ready once the flesh is fork-tender.
- Remove from oven and cool unti you can handle the pieces. Then remove the skin and discard any pieces on top that are tough. Add to food procesor or high powered blender and purée until smooth. (In the event the purée seems dry, add 1 tablespoon of water at a time and purée in between adding water, until it is moist. Don’t make it too wet).
- Peel garlic clove and place in clean bowl of food processor, until finely chopped. Add chick peas, pumpkin purée, lemon juice, maple syrup and olive oil. Blend to combine your pumpkin hommus* and refrigerate until required.
- Soak the wooden skewers in water.
- Mix the paprika, 2 tablespoons of the olive oil, salt and pepper together in a large bowl. Toss the cauliflower with the oil mix.
- Heat a grill pan on medium-high heat. Spray with olive oil spray.
- Thread the cauliflower onto the skewers and grill until cooked through, approximately 10 minutes, turning often to avoid burning.
- While the cauliflower is grilling, spread the prepared hommus onto a serving platter. Combine the paprika and olive oil and drizzle it over the hommus. Sprinkle hommus with pumpkin seeds, sesame seeds and finely chopped parsley.
- When cauliflower is cooked, place the skewers on top of the hommus.
- Combine the remaining 1 tablespoon of olive oil and the parsley. Drizzle the cauliflower skewers with the oil and the lemon juice.
- Serve immediately.
Tip: *Pumpkin hommus can be stored in the fridge, in an airtight container for up to 4 days.