Colleen Linn 1 large cauliflower

1 x 400g tin cooked chickpeas, drained, rinsed, and dried

👉For the cauli marinade: 7 tbsp olive oil, 2tsp garlic powder, 3 tsp smoked paprika, 1.5 tsp thyme, 1.5 tsp oregano, ½ tsp salt, good grind of black pepper.

👉For the roasted chickpeas: 1 tbsp olive oil, ½ tsp cumin, ½ tsp coriander, pinch of chilli, salt and pepper

👉For the harissa tahini sauce: 100ml good quality tahini, 2 tbsp lemon juice, 2 heaped tsp of harissa paste, 1 tsp smoked paprika, pinch of salt, 50ml water, more to achieve desired consistency. If you have chunky harissa paste, use a blender.

To get the different shades, I divided the sauce into thirds and blended one with a jarred red pepper and one with half a cooked beetroot.

👉 For the tofini base sauce, blend: 3.5tbsp runny tahini, 250g smoked tofu, 2 cloves garlic, pinch of salt and pepper, 2 tbsp lemon juice, 100g soy yoghurt, a dash of water to thin out if needed.

To serve:

Toasted nuts/seeds (use any, I used walnuts, almonds and pumpkin seeds) dry fried with a little salt.

Fresh mint

METHOD

Pre heat oven to 200c fan and bring a large saucepan of water to the boil. Add enough water to cover the cauliflower completely!

Cut the leaves from the cauli and cut the stem so it sits flat. Boil in salted water for 5 mins (when the water is boiling) then leave to steam dry on a kitchen towel for 10 mins.

Mix the marinade ingredients together and cover the cauli really well. Cover with foil and roast for 30 mins, then remove the foil and add the chickpeas (pre covered in the spices & oil listed above) roast for around 15-20 until it starts to turn brown and the chickpeas begin to crisp. Keep an eye on it all.

Mix the harissa tahini ingredients together and if you want to achieve the sunset effect, divide into thirds and add a pre cooked red pepper to one and half a cooked beetroot to the other.

Toast the roughly bashed seeds in a dry frying pan with a little salt. Remove and set aside. Blend the tofini sauce ingredients.