Sunset Cauliflower

Serves 1
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Directions

  1. 1Preheat the oven to 200°C (fan) and bring a large saucepan of water to a boil, ensuring enough water to cover the cauliflower.
  2. 2Cut the leaves and stem from the cauliflower so it sits flat.
  3. 3Boil the cauliflower in salted water for 5 minutes, then leave it to steam dry on a kitchen towel for 10 minutes.
  4. 4Prepare the cauliflower marinade by combining olive oil, garlic powder, smoked paprika, thyme, oregano, salt, and black pepper.
  5. 5Cover the cauliflower thoroughly with the marinade.
  6. 6Cover the marinated cauliflower with foil and roast for 30 minutes.
  7. 7While the cauliflower is roasting, prepare the roasted chickpeas by mixing them with olive oil, cumin, coriander, a pinch of chili, salt, and pepper.
  8. 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.
  9. 9Prepare the harissa tahini sauce by mixing tahini, lemon juice, harissa paste, smoked paprika, salt, and water.
  10. 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.
  11. 11Toast roughly bashed nuts and seeds in a dry frying pan with a little salt, then set aside.
  12. 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.
  13. 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.
  14. 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.