Roasted Vegetables with Pomegranate & Hummus

• Cut the head of the cauliflower into florets and dice the stem.
• Cut the onion into six wedges.
• Transfer to a bowl and drizzle generously with olive oil.
• Add the Hello Harissa* and the honey. Season with salt and pepper, then toss well to coat.

*Take care, this ingredient is spicy! Use as preferred.

• Transfer the cauliflower and onion to a parchment-lined baking sheet and roast in the oven for 10 minutes.
• Add the sweet potato and roast for another 10 - 12 minutes.
• Meanwhile, prepare the stock in a pot or saucepan. 
• Cook the bulgur for 10 - 12 minutes, then drain. Stir in the Middle-Eastern spices, then set aside.

• Meanwhile, roll the pomegranate over the countertop so as to release the seeds, then cut it open and scoop the seeds out.
• Finely chop the fresh herbs.

• In a small bowl, combine the extra virgin olive oil and white balsamic vinegar with half of the fresh herbs. Season to taste with salt and pepper.
• Transfer the hummus to another small bowl and add the water for the sauce.
• Season to taste with salt and pepper, then mix well to combine.