Chipotle Charred Cauliflower with Hazelnut Lime Salsa

Serves 1
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Directions

  1. 1Rub chipotle paste onto the cauliflower.
  2. 2Rub chipotle paste onto the cauliflower.
  3. 3Rub chipotle paste onto the cauliflower.
  4. 4Fry, char, or roast the cauliflower on a low heat until tender.
  5. 5Fry, char, or roast the cauliflower on a low heat until tender.
  6. 6Fry, char, or roast the cauliflower on a low heat until tender.
  7. 7For the salsa, cut the slicing tomatoes nice and small.
  8. 8For the salsa, cut the slicing tomatoes nice and small.
  9. 9For the salsa, cut the slicing tomatoes nice and small.
  10. 10Roughly chop the garlic and hazelnuts.
  11. 11Roughly chop the garlic and hazelnuts.
  12. 12Roughly chop the garlic and hazelnuts.
  13. 13Chop fresh coriander.
  14. 14Chop fresh coriander.
  15. 15Chop fresh coriander.
  16. 16Remove the cauliflower from the pan, but continue to cook other ingredients in the pan to infuse flavor.
  17. 17Remove the cauliflower from the pan, but continue to cook other ingredients in the pan to infuse flavor.
  18. 18Remove the cauliflower from the pan, but continue to cook other ingredients in the pan to infuse flavor.
  19. 19Add chipotle flakes, olive oil, salt, garlic, hazelnuts, herbs, lime juice, and a little bit of vinegar to make the salsa.
  20. 20Add chipotle flakes, olive oil, salt, garlic, hazelnuts, herbs, lime juice, and a little bit of vinegar to make the salsa.
  21. 21Add chipotle flakes, olive oil, salt, garlic, hazelnuts, herbs, lime juice, and a little bit of vinegar to make the salsa.
  22. 22To go with it, blend chickpeas, reserved chickpea water (aquafaba), lemon juice, tahini, plant-based yogurt, a bit of salt, and some water until airy and smooth.
  23. 23To go with it, blend chickpeas, reserved chickpea water (aquafaba), lemon juice, tahini, plant-based yogurt, a bit of salt, and some water until airy and smooth.
  24. 24To go with it, blend chickpeas, reserved chickpea water (aquafaba), lemon juice, tahini, plant-based yogurt, a bit of salt, and some water until airy and smooth.

Ingredients

  • 1 whole cauliflower
  • 1 whole cauliflower
  • 1 whole cauliflower
  • 2 tbsp chipotle paste
  • 2 tbsp chipotle paste
  • 2 tbsp chipotle paste
  • 1 whole lime
  • 1 whole lime
  • 1 whole lime
  • 1 tsp chipotle flakes
  • 1 tsp chipotle flakes
  • 1 tsp chipotle flakes
  • 1 whole slicing tomatoes
  • 1 whole slicing tomatoes
  • 1 whole slicing tomatoes
  • 2 cloves cloves of garlic
  • 2 cloves cloves of garlic
  • 2 cloves cloves of garlic
  • 1 handful hazelnuts
  • 1 handful hazelnuts
  • 1 handful hazelnuts
  • Salt
  • Salt
  • Salt
  • 1 glug extra virgin olive oil
  • 1 glug extra virgin olive oil
  • 1 glug extra virgin olive oil
  • 1 handful coriander
  • 1 handful coriander
  • 1 handful coriander
  • 1 can chickpeas
  • 1 can chickpeas
  • 1 can chickpeas
  • 2 tbsp aquafaba
  • 2 tbsp aquafaba
  • 2 tbsp aquafaba
  • 1 whole lemon
  • 1 whole lemon
  • 1 whole lemon
  • 3 tbsp tahini
  • 3 tbsp tahini
  • 3 tbsp tahini
  • 2 tbsp yogurt
  • 2 tbsp yogurt
  • 2 tbsp yogurt

Equipment

pan

Tips

  • Do not boil cauliflower; fry, char, or roast it on a low heat until tender for the best texture.
  • Save some chickpea water (aquafaba) to blend with other ingredients for a smooth and airy accompaniment.