Sunset Cauliflower

Serves 1
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Directions

  1. 1Preheat oven to 200°C fan and bring a large saucepan of water to the boil.
  2. 2Cut the leaves from the cauliflower and trim the stem so it sits flat.
  3. 3Boil the cauliflower in salted water for 5 minutes (once the water is boiling), then leave to steam dry on a kitchen towel for 10 minutes.
  4. 4Mix 7 tbsp olive oil, 2 tsp garlic powder, 3 tsp smoked paprika, 1.5 tsp thyme, 1.5 tsp oregano, 0.5 tsp salt, and a good grind of black pepper together for the cauliflower marinade.
  5. 5Cover the cauliflower really well with the marinade.
  6. 6Cover the marinated cauliflower with foil and roast for 30 minutes.
  7. 7While the cauliflower is roasting, mix the chickpeas with 1 tbsp olive oil, 0.5 tsp cumin, 0.5 tsp coriander, a pinch of chili, salt, and pepper.
  8. 8Remove the foil from the cauliflower and add the seasoned chickpeas to the baking tray.
  9. 9Roast for another 15-20 minutes until the cauliflower starts to turn brown and the chickpeas begin to crisp.
  10. 10Prepare the harissa tahini sauce by mixing 100ml tahini, 2 tbsp lemon juice, 2 heaped tsp harissa paste, 1 tsp smoked paprika, a pinch of salt, and 50ml water, adding more water to achieve desired consistency.
  11. 11For different shades of tahini sauce, divide it into thirds and blend one with a jarred red pepper and one with half a cooked beetroot.
  12. 12Prepare the tofini base sauce by blending 3.5 tbsp runny tahini, 250g smoked tofu, 2 cloves garlic, a pinch of salt and pepper, 2 tbsp lemon juice, 100g soy yoghurt, and a dash of water if needed.
  13. 13Toast roughly bashed nuts and seeds (such as walnuts, almonds, and pumpkin seeds) in a dry frying pan with a little salt.
  14. 14Spread the creamy tofini base sauce on a plate.
  15. 15Place the roasted cauliflower on top of the tofini base.
  16. 16Drizzle the different colored tahini sauces over the cauliflower.
  17. 17Sprinkle with roasted nuts, seeds, chickpeas, and fresh mint.

Ingredients

  • 1 large cauliflower
  • 1 tin 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
  • 1 good grind black pepper
  • 1 tbsp olive oil
  • 0.5 tsp cumin
  • 0.5 tsp coriander
  • 1 pinch chilli
  • 1 salt and pepper
  • 100 ml good quality tahini
  • 2 tbsp lemon juice
  • 2 heaped tsp harissa paste
  • 1 tsp smoked paprika
  • 1 pinch salt
  • 50 ml water
  • 1 jarred red pepper
  • 0.5 cooked beetroot
  • 3.5 tbsp runny tahini
  • 250 g smoked tofu
  • 2 garlic cloves
  • 1 pinch salt and pepper
  • 2 tbsp lemon juice
  • 100 g soy yoghurt
  • 1 dash water
  • 1 walnuts
  • 1 almonds
  • 1 pumpkin seeds
  • 1 little salt
  • 1 fresh mint

Equipment

large saucepankitchen towelovenfoilfrying panblendermortar and pestlewhiskbowlplate

Tips

  • To achieve different shades for the tahini sauce, divide it into thirds and blend one with a jarred red pepper and another with half a cooked beetroot.
  • Keep an eye on the cauliflower and chickpeas during roasting to prevent overcooking.