Cauliflower Hummus with Walnut Chilli Oil
The Southern Forests region is home to some of Western Australia's most passionate and skilled growers. Tucked between tall karri forests, winding roads, and fertile valleys, it is a place where the seasons still shape what ends up on your plate. From cool climate orchards and rich vegetable farms to small vineyards producing elegant wines, the local landscape is full of flavour and character.
Growers like Omega Walnuts, Planted Passion Farm, and Waterfield Farms, just to name a few, bring in seasonal harvests that reflect deep knowledge, care, and a strong connection to the land. Their work makes it a joy to cook with what’s fresh and local, and it’s hard not to be inspired when you know where your ingredients come from.
I created this spiced cauliflower hummus with walnut chilli oil as part of a cooking demonstration series for the Southern Forests Food Council’s Genuinely Southern campaign, which celebrates the flavours and producers that make this area so special. The idea was to share simple, flexible dishes that highlight local ingredients, food that feels generous and grounded, and that carries a sense of place.
This dish is just that: warm, textured, and full of local flavour.
Mild, nutty, and endlessly adaptable, cauliflower is a cool-climate crop that thrives in the Southern Forests. Local growers harvest it through autumn and winter, when the heads are dense and sweet. Whether roasted, blended, or spiced, it adds comfort and substance to any dish.
Cauliflower Hummus with Walnut Chilli Oil
This dish is warm, textured, and full of flavour. Roasted cauliflower is blended into a silky hummus, then topped with spiced cauliflower florets and chickpeas. A fragrant walnut, garlic, and chilli oil is drizzled over the top, bringing depth, crunch, and just the right amount of heat.
Serves 6-8
Ingredients
For the hummus
1 cauliflower, cut in 2 halves
1 can chickpeas ( or a cup of cooked chickpeas)
1 lemon, juiced
1 heaped tbsp hulled tahini paste
1/3 cup + 1 tbsp extra virgin olive oil for brushing the cauliflower
1 garlic clove, peeled and roughly chopped
1 1/2 tsp cumin powder
1 tsp salt
1 tsp sweet paprika powder
1 tsp coriander powder
1/2 tsp chilli flakes (optional)
1/2 tsp sea salt
1 tbsp extra virgin olive oil
Spiced Chilli & Walnut Oil
1/2 cup light olive oil
2 tbsp chopped parsley
2 tbsp chopped walnuts
1 tbsp chilli flakes
1 tsp cumin seeds
3 garlic cloves, peeled and finely chopped
Method
Preheat the oven to 220°C (fan forced).
Cut one half of the cauliflower into 4 to 6 wedges and place them in an oiled baking tray. Brush with 1 tablespoon of extra virgin olive oil and season with salt. Roast for 20 minutes, turning halfway through, until golden and tender.
While the wedges are roasting, break the other cauliflower half into small florets. In a bowl, toss them with 1 teaspoon each of cumin, paprika, and coriander, ½ teaspoon chilli flakes (if using), ½ teaspoon sea salt, and 1 tablespoon olive oil. Spread onto a tray and roast for 20 minutes, turning once with an egg slice or spatula until tender and lightly crisped. Set aside.
Place all hummus ingredients — including the cooled roasted florets — into a food processor. Blend until smooth and creamy. Transfer to a serving bowl and cover to prevent drying out.
Place all dry chilli oil ingredients in a heatproof bowl. Heat olive oil in a small saucepan over medium heat until it reaches around 140°C. Carefully pour the hot oil over the spices. Let the oil cool to room temperature before using. You can make this a day ahead and store it in a clean glass jar or airtight container.
Use the back of a spoon to spread the cauliflower-chickpea hummus across the base of the serving bowl. Top with the roasted cauliflower wedges and chickpeas. Drizzle generously with the walnut chilli oil.
Serve with Turkish bread or warm, toasted pita.
