Serves 1
Directions
- 1Rub chipotle paste onto the cauliflower.
- 2Fry, char, or roast the cauliflower on a low heat until tender.
- 3For the salsa, cut the slicing tomatoes nice and small.
- 4Roughly chop the garlic and hazelnuts.
- 5Chop fresh coriander.
- 6Remove the cauliflower from the pan, but continue to cook other ingredients in the pan to infuse flavor.
- 7Add chipotle flakes, olive oil, salt, garlic, hazelnuts, herbs, lime juice, and a little bit of vinegar to make the salsa.
- 8To 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
- 2 tbsp chipotle paste
- 1 whole lime
- 1 tsp chipotle flakes
- 1 whole slicing tomatoes
- 2 cloves cloves of garlic
- 1 handful hazelnuts
- Salt
- 1 glug extra virgin olive oil
- 1 handful coriander
- 1 can chickpeas
- 2 tbsp aquafaba
- 1 whole lemon
- 3 tbsp tahini
- 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.
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