This has to be the best way to eat the humble cauliflower. The rich, creamy hummus is the perfect partner to the charred cauliflower and the red pepper butter wakes everything up with a kick of flavour. Top with whatever you like - I'd always go for something pickled, something crunchy (like extra pine nuts, almonds or hazelnuts) and some fresh herbs.
Preheat the oven to 200 degrees/180 fan. In a blender, combined all of the ingredients for the hummus and blend until completely smooth. Add more ice cold water as needed to reach your desired consistency. Taste and season to your preference.
Mix the spices for the cauliflower into the olive oil and pour over the cauliflower, making sure it's all completely coated. Squeeze over some lemon juice and pop into the oven to roast for around 20-25 minutes or until knife tender.
While the cauliflower roasts, make the red pepper butter. Heat a medium frying pan over a medium low heat. Once hot, add the butter and olive oil and melt completely. When the butter starts foaming, add the garlic, tomato puree and pul biber/red pepper flakes. Stir to combine and fry for a minute or so until combined and fragrant. Be careful not to burn the garlic as it'll turn bitter.
Spoon the hummus onto a big plate, smooth it out then load the roasted cauliflower on top and drizzle over the red pepper butter. Top with pickled onions, more nuts (you can use almonds or hazelnuts if not pine nuts) and some fresh herbs. Season with an extra crack of pepper and drizzle of butter. Enjoy!
