Sunset Cauliflower
Serves 1
Directions
- 1Preheat oven to 200°C fan and bring a large saucepan of water to the boil.
- 2Cut the leaves from the cauliflower and trim the stem so it sits flat.
- 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.
- 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.
- 5Cover the cauliflower really well with the marinade.
- 6Cover the marinated cauliflower with foil and roast for 30 minutes.
- 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.
- 8Remove the foil from the cauliflower and add the seasoned chickpeas to the baking tray.
- 9Roast for another 15-20 minutes until the cauliflower starts to turn brown and the chickpeas begin to crisp.
- 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.
- 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.
- 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.
- 13Toast roughly bashed nuts and seeds (such as walnuts, almonds, and pumpkin seeds) in a dry frying pan with a little salt.
- 14Spread the creamy tofini base sauce on a plate.
- 15Place the roasted cauliflower on top of the tofini base.
- 16Drizzle the different colored tahini sauces over the cauliflower.
- 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.
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