Sunset Cauliflower
Serves 1
Directions
- 1Preheat the oven to 200°C (fan) and bring a large saucepan of water to a boil, ensuring enough water to cover the cauliflower.
- 2Cut the leaves and stem from the cauliflower so it sits flat.
- 3Boil the cauliflower in salted water for 5 minutes, then leave it to steam dry on a kitchen towel for 10 minutes.
- 4Prepare the cauliflower marinade by combining olive oil, garlic powder, smoked paprika, thyme, oregano, salt, and black pepper.
- 5Cover the cauliflower thoroughly with the marinade.
- 6Cover the marinated cauliflower with foil and roast for 30 minutes.
- 7While the cauliflower is roasting, prepare the roasted chickpeas by mixing them with olive oil, cumin, coriander, a pinch of chili, salt, and pepper.
- 8After 30 minutes, remove the foil from the cauliflower and add the seasoned chickpeas to the roasting pan, then roast for another 15-20 minutes until the cauliflower browns and the chickpeas crisp.
- 9Prepare the harissa tahini sauce by mixing tahini, lemon juice, harissa paste, smoked paprika, salt, and water.
- 10To create the sunset effect, divide the sauce into thirds and blend one portion with a pre-cooked red pepper and another with half a cooked beetroot.
- 11Toast roughly bashed nuts and seeds in a dry frying pan with a little salt, then set aside.
- 12Blend the tofini base sauce ingredients: runny tahini, smoked tofu, garlic cloves, salt and pepper, lemon juice, soy yogurt, and a dash of water if needed to thin it out.
- 13To assemble, spread the creamy tofini base sauce on a plate, place the roasted cauliflower on top, and drizzle with the three different colored tahini sauces.
- 14Garnish with the toasted nuts, seeds, and fresh mint.
Ingredients
- 1 unit large cauliflower
- 400 g cooked chickpeas, drained, rinsed, and dried
- 7 tbsp olive oil
- 2 tsp garlic powder
- 3 tsp smoked paprika
- 1.5 tsp thyme
- 1.5 tsp oregano
- 0.5 tsp salt
- good grind black pepper
- 1 tbsp olive oil
- 0.5 tsp cumin
- 0.5 tsp coriander
- pinch chilli
- salt and pepper
- 100 ml good quality tahini
- 2 tbsp lemon juice
- 2 heaped tsp harissa paste
- 1 tsp smoked paprika
- pinch salt
- 50 ml water
- 1 unit jarred red pepper
- 0.5 unit cooked beetroot
- 3.5 tbsp runny tahini
- 250 g smoked tofu
- 2 cloves garlic cloves
- pinch salt and pepper
- 2 tbsp lemon juice
- 100 g soy yoghurt
- dash water
- toasted nuts/seeds (walnuts, almonds and pumpkin seeds)
- a little salt
- fresh mint
Equipment
large saucepankitchen towellarge bowlwhiskovenfoilblendermortarspan
Tips
- Use a blender if you have chunky harissa paste for a smooth tahini sauce.
- For the different shades of tahini sauce, divide the sauce into thirds and blend one with a jarred red pepper and one with half a cooked beetroot.
- Keep an eye on the cauliflower and chickpeas while roasting to prevent burning.
Related recipes
Chicken kebab skewers
Middle Eastern · Drink32m
Lebanese Roasted Chicken and Potatoes
Middle Eastern · Drink
Five-Spice Hot Chocolate with Sesame Whipped Cream
Middle Eastern · Drink
Sheet Pan Kebab Laffa
Middle Eastern · Drink
Arayes
Middle Eastern · Drink
Creamy Peanut Butter Noodles
Middle Eastern · Drink
Chicken Kofta
Middle Eastern · Drink
Steak Kebab Bowls
Middle Eastern · Drink50m
Sheet Pan Doner Kebab
Middle Eastern · Drink
Garlic Sauce for kebab
Middle Eastern · Drink
مشروب تصفير العداد بعد الفته
Middle Eastern · Drink
Shawarma Style Chicken and Rice
Middle Eastern · Drink