Hummus, Cauliflower, and Kale Bowl

Ingredients:

• 4 large eggs
• 1 can (800 g) of canned chickpeas, drain the liquid into a separate container, rinse the chickpeas
• 7 cloves garlic, crushed
• 0.5 tsp grated lemon zest + 4-5 tbsp lemon juice (2 large lemons)
• 1/3 cup tahini
• 3 tbsp. l. olive oil
• 2 tablespoons pine nuts
• Half a small head of cauliflower, chopped
• 1 large bunch kale, stems removed, leaves chopped
• 1/4 cup golden raisins
• Harissa or hot sauce, for serving

Preparation:

1. Bring a small saucepan of water to a boil. Add the eggs and reduce the heat. Cook for 7 minutes, then drain and transfer the eggs to a bowl of ice water. Let sit for 5 minutes, then drain and peel.
2. Meanwhile, in a food processor, combine the chickpeas, 1 clove of garlic, 4 tablespoons of lemon juice, 1/2 teaspoon of salt, and a pinch of freshly ground black pepper. Pulse until the mixture forms a chunky paste. Add the tahini, 1 tablespoon of olive oil, and 1/2 cup of the chickpea liquid.
3. Blend, scraping down the sides of the processor, until smooth, 1-2 minutes. Add the remaining 1 tablespoon lemon juice if the hummus is too thick. Season with salt and pepper to taste.
4. In a medium Dutch oven over medium-high heat, toast the pine nuts, stirring, for 3 to 5 minutes; remove from the pan. Add the remaining 2 tablespoons olive oil, the remaining 6 garlic cloves, the cauliflower, 1/2 teaspoon salt, and a few freshly ground black peppers. Cook, stirring, until the cauliflower is golden brown, about 3 minutes.
5. Gradually add the kale, stirring until slightly wilted. Add a large pinch of salt, the raisins, and 1/2 cup water. Cover and cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the lemon zest and season with salt and pepper to taste.
6. Divide the hummus among bowls. Top with vegetables. Cut the eggs in half and place them in bowls. Season with salt, pepper, and pine nuts. Serve with harissa or hot sauce.