Roasted Cauliflower and Falafel Plate

While cauliflower roasts, drain roasted peppers, reserving liquid. Finely chop half the peppers, then cut remaining peppers into 1/4-inch slices. Peel, then mince or grate garlic. Juice half the lemon (whole lemon for 4 ppl). Add 1/2 tbsp lemon juice, 1/2 tbsp reserved roasted pepper liquid and 1 tbsp oil (dbl all for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine.

Add hummus, chopped roasted peppers, 1/2 tbsp reserved pepper liquid (dbl for 4 ppl) and half the garlic to a medium bowl. (NOTE: Reference garlic guide.) Season with salt, then mash mixture against the side of the bowl with a fork for a smoother consistency.

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then falafel. Pan-fry until golden-brown, 4-5 min per side. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl if needed, using 1 tbsp oil per batch.)

While falafel cooks, arrange flatbreads on an unlined baking sheet. Brush with 1/2 tbsp oil (dbl for 4 ppl). Sprinkle with remaining garlic and season with salt and pepper. Once cauliflower is done, remove from the oven and set aside, then switch oven to high broil. When hot, broil flatbreads in the middle of the oven until golden-brown, 2-3 min. (NOTE: For 4 ppl, use 2 baking sheets. Broil flatbreads in the middle of the oven one baking sheet at a time.) (TIP: Keep an eye on them so they don't burn!)