Cauliflower & Chicken Hash for a Savoury Brunch | alive - alive magazine

Ingredients

• 1 head cauliflower, chopped
• 1 red onion, thinly sliced
• 2 to 3 garlic cloves, unpeeled
• 4 tsp (20 mL) + 1 Tbsp (15 mL) extra-virgin olive oil, divided
• Sea salt
• ground black pepper
• 6 organic boneless, skinless chicken thighs, chopped into small pieces
• 3 garlic cloves, minced
• 1 fennel bulb, cored and slivered
• 1 Tbsp (15 mL) smoked paprika
• 2 tsp (10 mL) chili powder
• 1/4 tsp (1 mL) ground cinnamon
• 1/3 cup (80 mL) chopped fresh dill
• 1/3 cup (80 mL) prepared hummus
• 1/4 cup (60 mL) pepitas
• 1/4 cup (60 mL) dried cranberries
• 1/4 cup (60 mL) chopped toasted almonds or pistachios