• Preheat the oven to 180ºC (350ºF). Cut the cauliflower into small florets and place in a bowl. Add 1 tablespoon of chimichurri, 1 tablespoon oil and a pinch of salt and pepper. Mix well until evenly coated. Spread the cauliflower out on a baking tray and roast for 30-35 minutes until soft and colouring at the edges. Allow to cool until just warm.
  1 small head cauliflower, 1 tablespoon chimichurri, 1 tablespoon rapeseed or olive oil
• In a food processor, place the chickpeas, lemon juice, tahini, cumin, garlic cloves, water, the remaining 3 tablespoons of oil and ½ teaspoon sea salt flakes (you will need to use less if you are using fine salt). Blitz until smooth and taste for seasoning.
  3 tablespoons rapeseed or olive oil, 2 cans chickpeas, juice of 1 lemon, 2 tablespoons tahini, 1 teaspoon cumin, 1-2 cloves garlic, 6 tablespoons water
• Spread the hummus out on a platter or place in a bowl. Place the warm roasted cauliflower on top of the hummus and drizzle with extra chimichurri. Serve.

Chimichurri

• Place the parsley, red onion, garlic, oregano and chilli flakes into a food processor. Blitz until finely chopped. Add the red wine vinegar, oil and salt and process until well combined. Taste and adjust seasoning as desired.
  1 ½ cups parsley leaves, ½ small red onion, 2 cloves garlic, 2 teaspoons dried oregano, ½ teaspoon chilli flakes, 60 ml red wine vinegar, 80 ml rapeseed or olive oil, ¼ teaspoon sea salt