Last year’s Masterchef finalist, Giovanna, shares her secrets for cooking this time of year with the Falcon deep plate. Roasting cauliflower is all the rage at the moment, with good reason. This dish is 100% vegan, super simple and completely delicious served up in our deep plate!

Ingredients (serves 2 hungry people)
For the cauliflower:
1 large, whole cauliflower
3 tablespoons harissa paste
4 tablespoons olive oil
For the hummus:
1 tin chickpeas
3 tablespoons tahini
Juice of half a lemon
2 tablespoons olive oil
½ clove garlic, crushed
Ice cold water
Sea salt
For the pesto:
1 bunch parsley
3 tablespoons pine nuts
½ clove garlic, crushed
Squeeze lemon
3 tablespoons olive oil
Sea salt
Micro herbs or alfalfa sprouts to serve
Pre-heat the oven to 180C.
Remove the outer leaves from the cauliflower and trim the base so that it can sit stably.
Mix the olive oil and harissa paste and spread all over the cauliflower. Place on a baking tray and cover with foil.
Roast for around 45 minutes until soft all the way through. Remove the foil and roast for a further ten minutes.
Place the chickpeas, tahini, garlic and olive oil in a food processor and blend until smooth. Add a little iced water if it seems too thick. Season with salt and add lemon juice to taste.
Briefly toast the pine nuts in a dry pan. Keep an eye on them, they can burn very easily. Finely chop with the parsley and mix with garlic, olive oil, salt and a little lemon juice.
To serve, spread the hummus over the base of a shallow bowl, place the cauliflower on top and top with a big spoon of the pesto and some sprouts or micro herbs.