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RECIPE BY – Chef Paul Watters – Belfast Ireland
Ingredients – For The Hummus
3 cans of Chickpeas (drained and rinsed)
2 lemons (juiced)
1/4 cup of tahini paste
2 garlic cloves (peeled)
1 teaspoon of Smoked paprika
4 tablespoons of water (cold)
5 Tablespoons of olive oil
(4 cooked baby beetroot)
1 onion (fine diced
2 tablespoons of butter
2 tablespoons of sugar
2 tablespoons of water
Cook of the onion first in the butter water and sugar on a medium heat for 7 minutes then remove from the heat and allow to cool.
Blend half the ingredients together in a food processor then add onion and purée for around 30 seconds.Then repeat by adding the beetroot.(You will have hummus left so it can be refrigerated for a few weeks)
Oven roasted cauliflower recipe
For this you will need to preheat the oven to the oven to 180 degrees 350 Fahrenheit.
1 Cauliflower (outer leaves removed)
A drizzle of olive oil
Salt and pepper
Bring a large frying pan to a medium to high heat.Add the olive oil and carefully add the Cauliflower seasoning with salt and pepper allowing to cook on side flip over and repeat with the Salt and pepper (my tip lemon pepper is beautiful)
Then place in the oven and cook for 10 mins (Remove once cooked)
The Salad
2 handfuls of rocket (arugula) lettuce
4 baby beets (halved)
4 cherry tomatoes (halved)
1 tin of chickpeas (rinsed and drained)
4 tablespoons of pomegranate seeds (you can buy separately)
2 Sprigs of fresh mint (picked)
The Presentation
For the presentation of this oven roasted cauliflower recipe, Chef Paul Watters suggest to gather a large plate and smear a little of the hummus on the top and the bottom of the plate. Place the Lettuce in the centre of the plate, arrange the tomato around the plate. Sprinkle the chickpeas and pomegranate around the plate place the cauliflower on top of the salad. Sprinkle over the picked mint and add a drizzle of olive oil and serve and enjoy.