RECIPE: Mandy Scanlen’s whole roasted cauliflower and hummus

RECIPE: Mandy Scanlen’s whole roasted cauliflower and hummus

Meat-free or plant-based, we can all agree that cauliflower is an exceptionally versatile veggie.

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When Elana Afrika-Bredenkamp's friend Mandy sent her this mouth-watering recipe for roasted coriander pesto cauliflower served with hummus, she just had to dive in.

READ: Elana Afrika-Bredenkamp’s wholesome meat-free pasta

It's a nutritional and super tasty meat-free family snack - check out the recipe below.


1. Trim the base of your whole cauliflower to get rid of any leftover hard green edges.
2. Then rub, dunk or smear it with salt and your favourite coriander pesto (or basil pesto if that’s your preferred flavour). Be as generous or sparse as you like.

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3. Put it in the oven at 180° C for between 1 hour and 1 hour 20 min (depending on the size of

the cauliflower).

4. While that’s in the oven, make a yummy hummus by blending a tin of chickpeas with ½

tablespoon tahini (store-bought), salt, pepper, and a squeeze of lemon juice.

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When your cauliflower is roasted, serve with your delicious homemade hummus and enjoy!

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