Mark Moriarty’s recipe for focaccia with spiced cauliflower, hummus and green sauce

Sat Nov 14 2026 - 04:52

Serves: 4

Course: Dinner

Cooking Time: 15 mins

Prep Time: 15 mins

Ingredients

• ½ head of cauliflower
• 1tbs ground cumin
• 1tbs ground coriander
• 1tsp chilli flakes
• ½tsp ground turmeric
• 3tbs olive oil
• Sea salt
• For the hummus:
• 1 tin cooked chickpeas
• 2 cloves garlic, grated
• 1 tablespoon light tahini paste
• Juice and zest of half a lemon
• 1-2tbs olive oil
• Sea salt and black pepper
• For the salsa verde:
• 50g of mixed fresh herbs (flat parsley, mint, chives)
• 1 garlic clove, grated
• 2tbs sherry vinegar
• 1tbs capers
• 3tbs olive oil
• Sea salt

1. Preheat the oven to 200 degrees. Cut the cauliflower into small florets and place in a large mixing bowl. In a small bowl, add the ground coriander, ground cumin, chilli flakes, turmeric, olive oil and salt, and stir to combine. Add this to the bowl of cauliflower florets and mix with a wooden spoon until the cauliflower is evenly coated in the oil and spices.
2. Place the florets on to a baking tray and place in the oven to roast at 200 degrees for 12-15 minutes until charred and softening. Then remove and allow to cool.
3. To make the hummus, strain the chickpeas and add them to a food processor along with the garlic, tahini, lemon juice, lemon zest and olive oil. Season with salt and pepper and blend to a smooth paste.
4. Adjust the seasoning with some more lemon juice and salt.
5. To make the salsa verde, roughly chop the herbs and place in a blender along with the garlic, vinegar, capers and olive oil. Season with salt. Blend for 10-15 seconds to a rough paste.
6. Cut the focaccia in to rectangles, then slice them in half across the middle. Spoon some hummus on to the base, add some spiced cauliflower florets and finish with some salsa verde on top.

Mark Moriarty is an award winning chef, TV host, author and Irish Times columnist.

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