Sunset Cauliflower

1 large cauliflower

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

For the cauliflower marinade:

7 tbsp olive oil (for marinade)

2 tsp garlic powder

3 tsp smoked paprika (for marinade)

1.5 tsp thyme

1.5 tsp oregano

½ tsp salt (for marinade)

Good grind of black pepper (for marinade)

For the roasted chickpeas:

1 tbsp olive oil (for roasted chickpeas)

½ tsp cumin

½ tsp coriander

Pinch of chilli

Salt and pepper (for roasted chickpeas)

For the harissa tahini sauce:

100ml tahini (for harissa tahini sauce)

2 tbsp lemon juice (for harissa tahini sauce)

2 heaped tsp of harissa paste

1 tsp smoked paprika (for harissa tahini sauce)

Pinch of salt (for harissa tahini sauce)

50ml water (for harissa tahini sauce), add more for smooth consistency

For the tofini base sauce, blend:

3.5 tbsp runny tahini (for tofini base sauce)

250g smoked tofu

2 cloves garlic (for tofini base sauce)

Pinch of salt and pepper (for tofini base sauce)

2 tbsp lemon juice (for tofini base sauce)

100g soy or coconut yoghurt

Dash of water (to thin out tofini base sauce if needed)\

For garnish:

Toasted nuts/seeds (use any, I used walnuts, almonds and pumpkin seeds)

Fresh mint, chopped and put in container in fridge, freeze the rest

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 and nuts in a dry frying pan with a little salt.
Remove and set aside.
Blend the tofini sauce ingredients.
Assemble & enjoy.

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