A savoury breakfast makes a welcome change from the overload of sweet stuff often served at brunches. While it’s not necessary, a poached or fried egg on top makes this dish even more divine.
For crispier, almost hash brown-esque cauliflower, be sure to finely chop the florets. Try blending hummus with a handful of chopped basil to pump up the flavour.
Preheat oven to 475 F (250 C).
Divide cauliflower, onion, and unpeeled garlic cloves between 2 large baking sheets lined with parchment paper. Drizzle each with 2 tsp (15 mL) oil and sprinkle with salt and pepper. Roast in preheated oven, switching racks halfway, until lightly charred, 20 to 25 minutes.
Meanwhile, toss chicken, minced garlic, and fennel with 1 Tbsp (15 mL) oil, paprika, chili powder, and cinnamon. Heat large wide frying pan over medium-high heat. When hot, add chicken and stir-fry until cooked through, about 5 minutes. Remove from heat and stir in dill. For best results, work in batches so chicken browns evenly.
Remove roasted garlic cloves from baking sheet. Squeeze out and mash with flat side of knife. Stir into hummus and add enough warm water so itu2019s thin enough to drizzle.
Divide cauliflower among plates and top with chicken and fennel mixture. Sprinkle with pepitas, cranberries, and almonds. Drizzle with hummus.
This recipe is part of the The Brunch Club collection.
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