Roasted cauliflower, beemster gouda royal grand cru and toasted almond hummus

Ingredients

Preparation

Cut the Beemster into thin sticks. Cut the cauliflower in half and separate the florets.

Place the pieces on a baking tray and add a drizzle of mild olive oil. Cook in a preheated oven at 160º for 35 minutes or until the cauliflower is soft.

Cut the celery and carrot into thin sticks. Chop the almonds and blend the roasted cauliflower, tahini, extra-virgin olive oil, lemon juice, garlic, salt and cumin. Chop the parsley.

Serve the ‘hummus’ with the almond pieces and chopped parsley, with the cheese and vegetable sticks on top and finish with a drizzle of extra-virgin olive oil.

Notes: The hummus can also be served on toast with Beemster Gouda shavings and thin carrot slices on top.