# Sunset Cauliflower

A visually stunning and flavorful whole roasted cauliflower, served on a creamy tofu-yogurt base and topped with three different colored tahini sauces, roasted nuts, seeds, and chickpeas.

- Cuisine: Middle Eastern
- Category: Drink
- Language: en

## 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

## Instructions

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

## Equipment

- large saucepan
- kitchen towel
- large bowl
- whisk
- oven
- foil
- blender
- mortars
- pan

## 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.

## Source

- Original video: https://www.instagram.com/reel/DNdzlFvoHXG/?igsh=MXYyNGEwMTlxNmFhcA==
- Recipe page: https://www.cliprecipe.com/recipe/1b025ece-7f65-4f5f-b0ba-268456d56cae
- Extracted: 2025-08-17

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt