1.Make roasted carrot hummus: Preheat oven to 180°C. Place carrots on a baking-paper-lined oven tray; drizzle with oil. Roast for 40 minutes or until tender; cool slightly.
2.Blend or process carrots with remaining ingredients until smooth and combined. Season to taste.
3.Meanwhile, process cauliflower until it resembles couscous. Heat oil in a large frying pan or wok over medium heat; cook cauliflower, stirring, for 5 minutes or until tender.
4.Add cumin and cardamom; cook for 1 minute or until fragrant, season to taste.
5.Combine cauliflower mixture, nuts, seeds, parsley, mint, berries and preserved lemon in a large bowl. Serve topped with hummus and lemon wedges.
Inca berries are dried physalis peruviana or, as they are also known, cape gooseberries. The dried fruit is marketed under various names: Pichuberry in America and goldenberry in England. The fresh orange fruit, which is the size of a cherry tomato, is contained in a green paper-like calyx. The dried fruit has a tangy citrus-like taste, is high in protein (for a fruit), fibre and high in antioxidants. If you can’t find them, use dried cranberries instead or 1 medium orange, peeled and segmented.